Zucchini Gratin

I recently purchased a yellow zucchini at the Parkdale Market, Ottawa and I was searching for recipes I could use it with. I made Zucchini Gratin for Canadian Thanksgiving last weekend and it was quite delicious!

Here is the recipe I used:


  • 2 pounds zucchini, sliced in 1/4-inch thick rounds, about 4 medium 
  • Salt and pepper 
  • 4 cloves garlic, minced
  • 1 teaspoon turmeric
  • 1/2 cup freshly grated parmesan cheese, 2 ounces
  • tablespoons  butter, melted 
  • Cherry tomatoes as garnish on top


Butter a 10-inch pie plate or quiche pan. Put the sliced zucchini in a medium pot and cover with water. Bring to a boil and cook for 2 minutes; drain and rinse with cold water to stop the cooking. Arrange the zucchini in the pie plate in an overlapping circular pattern. Season with salt, pepper, turmeric and garlic between the layers. Top with the parmesan cheese and drizzle with the melted butter. Bake at 400º for 30 minutes, then bake at 475º for another 10 minutes until golden brown.Makes 8 servings
Can be frozen

Per Serving: 73 Calories; 5g Fat; 4g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs

Number of Servings: 8


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