Potato And Zucchini Gratin Recipes

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POTATO AND ZUCCHINI GRATIN



Potato and Zucchini Gratin image

This is a recipe I made up last week with whatever I happened to have in the fridge at the time. My whole family went crazy over it so I wrote it down and decided to post it just in case someone else wants a simple and fairly quick meal idea. Enjoy!

Provided by joanna_giselle

Categories     Lunch/Snacks

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 10

4 medium potatoes
5 zucchini (tiny ones or else 2 medium or 1 big)
250 ml cream (full fat or light)
300 g ham (I used 'parizaki' but Spam is good too)
1 small onion
1 garlic clove
1 tablespoon butter
salt and pepper
oregano
nutmeg (freshly grated)

Steps:

  • Peel potatoes and cut into quarters. Boil for around 20 minutes in salted water until slightly cooked. They should be firm.
  • Meanwhile melt butter in a small saucepan and add the onion which you have finely chopped and the minced garlic clove. If you don't like garlic much you can omit or if you love garlic you can double the cloves.
  • Sautee until the onion is translucent (about 5 minutes) and then add the chopped ham and cook for 2 minutes. Add some oregano to taste.
  • Drain the potatoes and chop into smaller pieces and place in a 20cm x 30cm baking dish.
  • Chop the zucchini into fairly small pieces and add to the potatoes. I had tiny fresh zucchini which I sliced but if you have larger ones you may have to chop them up and perhaps even remove the centres if they are very pulpy.
  • Add the zucchini to the potatoes and then mix in the onion-ham-butter mixture.
  • Pour over the cream and stir gently to coat well. You can add a little water especially to rinse out the cream container. ( Not more than 1/2 cup though).
  • Season with salt and pepper and some freshly ground nutmeg.
  • Bake at 180 celcius for around 35 minutes or until the top is a little brown and the cream has thickened into a sauce.
  • Serve with a green salad.

POTATOES AND ZUCCHINI AU GRATIN



Potatoes and Zucchini Au Gratin image

This is a different, but super combo, the taste is fantastic, I am quite sure that you will love this recipe. Enjoy!

Provided by Kittencalrecipezazz

Categories     < 60 Mins

Time 52m

Yield 6 serving(s)

Number Of Ingredients 10

3 cups zucchini, cut in 1/2 inch slices
2 tablespoons water
3 tablespoons butter
3 tablespoons flour
1 tablespoon instant chicken bouillon or 3 chicken bouillon cubes
1 1/2 cups milk or 1 1/2 cups half-and-half
1 cup shredded cheddar cheese
2 tablespoons chopped pimiento
1/2 teaspoon thyme, dried
3 cups cooked peeled and sliced potatoes

Steps:

  • set oven to 350 degrees.
  • butter a 1-1/2-qt. baking dish.
  • In a med saucepan, cook zucchini in water 5 minutes or until tender; drain, set aside.
  • In saucepan, melt butter; stir in flour and bouillon.
  • Gradually stir in milk.
  • Cook and stir until bouillon dissolves and sauce thickens.
  • Remove from heat; add cheeses, pimiento and thyme.
  • Stir until cheese melts.
  • In baking dish, layer 1/2 potatoes, zucchini and sauce.
  • Repeat layers.
  • Bake uncovered, 25 minutes, or until bubbly.
  • Top with onions, bake 2 minutes longer.

ZUCCHINI AND POTATO BAKE



Zucchini and Potato Bake image

This is a very easy and delicious dish that I like to make as a side dish for my summer barbecues.

Provided by Jana

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 1h15m

Yield 6

Number Of Ingredients 9

2 medium zucchini, quartered and cut into large pieces
4 medium potatoes, peeled and cut into large chunks
1 medium red bell pepper, seeded and chopped
1 clove garlic, sliced
½ cup dry bread crumbs
¼ cup olive oil
paprika to taste
salt to taste
ground black pepper to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In a medium baking pan, toss together the zucchini, potatoes, red bell pepper, garlic, bread crumbs, and olive oil. Season with paprika, salt, and pepper.
  • Bake 1 hour in the preheated oven, stirring occasionally, until potatoes are tender and lightly brown.

Nutrition Facts : Calories 242.7 calories, Carbohydrate 35 g, Fat 9.8 g, Fiber 4.8 g, Protein 5.1 g, SaturatedFat 1.4 g, Sodium 108 mg, Sugar 3.6 g

POTATO, ZUCCHINI, AND TOMATO GRATIN



Potato, Zucchini, and Tomato Gratin image

Drizzle fruity extra-virgin olive oil over thin slices of potato, zucchini, and tomato for a low-fat summery potato gratin. A sprinkling of cheese provides nutty flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Number Of Ingredients 9

5 teaspoons extra-virgin olive oil
2 garlic cloves, minced
1 pound Yukon gold potatoes, peeled
1 medium zucchini (about 8 ounces)
2 vine-ripened or other ripe tomatoes (about 3/4 pound), sliced into 1/4-inch rounds
1/4 teaspoon coarse salt
Freshly ground pepper
1 teaspoon finely chopped fresh thyme
2 ounces finely grated Cantal or cheddar cheese

Steps:

  • Preheat oven to 375 degrees with rack in upper third. Coat a 9-by-13-inch gratin dish with 1 teaspoon oil, and sprinkle with garlic. Using a mandoline or a very sharp knife, slice potatoes and zucchini as thinly as possible into rounds. Arrange potatoes, zucchini, and tomatoes in overlapping layers around prepared dish, and sprinkle with the salt and pepper. Drizzle with remaining 4 teaspoons oil, and sprinkle with thyme and cheese.
  • Cover with foil; bake until potatoes are tender, 35 to 45 minutes. Remove foil; continue baking until top is golden brown, about 25 minutes more. Remove from oven; and serve immediately.

Nutrition Facts : Calories 175 g, Cholesterol 15 g, Fat 11 g, Fiber 5 g, Protein 8 g, Sodium 255 g

POTATO, ZUCCHINI, AND TOMATO GRATIN



Potato, Zucchini, and Tomato Gratin image

Provided by Lora Zarubin

Categories     Cheese     Potato     Tomato     Side     Bake     Christmas     Thanksgiving     Vegetarian     High Fiber     Oscars     Dinner     Casserole/Gratin     Parmesan     Zucchini     Family Reunion     Low Cholesterol     Potluck     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 10 servings

Number Of Ingredients 6

2 3/4 pounds medium tomatoes (about 10), halved, cored, seeded
3/4 cup olive oil, divided, plus 2 tablespoons
1 pound medium Yukon Gold potatoes, peeled, cut into 1/4-inch-thick rounds
1 pound large zucchini, trimmed, cut diagonally into 1/4-inch-thick slices
2 teaspoons fresh thyme leaves
1/2 cup finely grated Parmesan cheese

Steps:

  • Preheat oven to 250°F. Line rimmed baking sheet with parchment paper. Arrange tomato halves, cut side up, on prepared sheet. Drizzle 1/2 cup olive oil over tomatoes; sprinkle with salt. Roast in oven until soft, about 1 hour. Cool slightly. Using fingertips, slip skins off tomato halves. Set tomatoes aside. Increase oven temperature to 375°F.
  • Line another rimmed baking sheet with parchment paper. Combine potato slices and 1/4 cup olive oil in medium bowl; sprinkle with salt and pepper and toss to coat. Arrange potatoes in single layer on prepared sheet; drizzle any oil from bowl over. Roast until soft and beginning to brown, about 25 minutes. Cool.
  • Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Sprinkle zucchini with salt and pepper. Working in batches, add zucchini to skillet; sauté until lightly browned, about 1 minute per side. Transfer to paper towels to drain. Cool.
  • Lightly oil 13x9x2-inch ceramic or glass baking dish. Starting at outer edges of baking dish and working toward center, alternate potato slices, zucchini slices, and tomato halves, overlapping slightly. Sprinkle with salt and pepper, then thyme leaves and Parmesan. DO AHEAD: Can be made 1 day ahead. Cover and chill.
  • Preheat oven to 350°F. Bake gratin uncovered until cheese melts and juices bubble at edges, about 35 minutes.

POTATO GRATIN



Potato Gratin image

Provided by Marian Burros

Categories     side dish

Time 1h40m

Yield 6 servings

Number Of Ingredients 14

Light vegetable-oil cooking spray
3 medium baking potatoes, thinly sliced
2 tablespoons flour
1/4 teaspoon salt, optional
1 medium onion, trimmed, thinly sliced and separated into rings
1/8 teaspoon cayenne pepper
1 teaspoon paprika
1/2 teaspoon freshly ground black pepper
2 tablespoons freshly grated Parmesan cheese
1 small zucchini, trimmed and thinly sliced
1/4 teaspoon ground nutmeg
1/2 teaspoon Spike seasoning (an herb mixture available in supermarkets)
12 ounces evaporated skim milk
2 tablespoons chopped fresh parsley

Steps:

  • Preheat the oven to 400 degrees.
  • Coat an 11-inch gratin dish or glass pie plate with 3 sprays of the vegetable oil.
  • Layer a third of the potatoes over the bottom of the prepared gratin dish or pie plate, overlapping the slices in a spiral pattern. Sprinkle 1 tablespoon of the flour and some of the optional salt over the potatoes; arrange the onion rings on top. Dust with the cayenne pepper and 1/2-teaspoon of the paprika.
  • Layer another third of the potatoes, adding the remaining tablespoon of flour, the black pepper and 1 tablespoon of the Parmesan cheese.
  • For the next layer, scatter the zucchini, and dust with the nutmeg, Spike seasoning and remaining optional salt. Top with a spiral layer of the remaining potatoes.
  • Pour the evaporated milk over the gratin, and add the remaining paprika and Parmesan cheese.
  • Cover with aluminum foil, and bake for 45 minutes. Remove the foil, lower the oven to 350 degrees and bake for about 15 minutes more, until the top is golden brown. Remove from the oven, and allow to cool for 10 minutes.
  • Garnish with chopped parsley.

Nutrition Facts : @context http, Calories 171, UnsaturatedFat 3 grams, Carbohydrate 27 grams, Fat 4 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 103 milligrams, Sugar 5 grams, TransFat 0 grams

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Top Asked Questions

What is the best way to cook zucchini and potatoes?
Preheat oven to 375 degrees with rack in upper third. Coat a 9-by-13-inch gratin dish with 1 teaspoon oil, and sprinkle with garlic. Using a mandoline or a very sharp knife, slice potatoes and zucchini as thinly as possible into rounds.
Is zucchini potato gratin a low carb meal?
Also, it’s a lighter version of a potato gratin because the zucchini serves as a filler for the carbs. The cheese crust forms on top which give it a perfect texture to the zucchini and potatoes. I love how this gratin recipe alternates the potatoes with zucchini and this can serve as a lower-carb meal compared to a full potato gratin.
Can You gratin potatoes with vegetables?
You're probably familiar with the classic potatoes au gratin, but you can make gratin with any vegetable of your choice. A gratin is a casserole-like dish that's traditionally topped with a cheese or breadcrumb topping, and baked and/or broiled in a shallow baking dish.
What is zucchini gratin?
A gratin is a casserole-like dish that's traditionally topped with a cheese or breadcrumb topping, and baked and/or broiled in a shallow baking dish. It's a great way to sneak in veggies under a creamy, crumbly topping. Check out our collection of nine zucchini gratin recipes you'll want to add to your summer rotation.

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