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slice of zucchini tian

Zucchini gratin

  • Author: Amélie
  • Prep Time: 1 hour 25 minutes (including draining time)
  • Cook Time: 50 minutes
  • Total Time: 2 hours 15 minutes
  • Yield: 2 1x
  • Category: Dinner
  • Method: Baking
  • Cuisine: French


My grandma’s zucchini tian (zucchini gratin) was always one of my favorite parts of summer! Who can resist the combination of sweet zucchini and onions cooked in olive oil, melted cheese and chopped salty ham? It’s French comfort food at its best (and no I’m not just saying this because it’s a family recipe).


  • 1 yellow onion
  • 750g zucchini (about 2 big zucchinis), peeled
  • 2 tbsp olive oil
  • 2 tsp salt
  • 50g dry rice (¼ cup)
  • 2 slices of cooked ham, chopped
  • 100g grated emmental (1 cup), or your favorite hard cheese
  • 2 eggs
  • 15g butter (1 tbsp)


instructions for zucchini gratin

  1. Finely chop the onion and set aside. Cut the zucchinis lengthways into quarters, then into 1,5cm slices (0.5 in).
  2. Heat half of the oil in a non-stick pan over medium heat. Add the onion and cook until soft and translucent, about 7 to 10 min, stirring often. Scrape into a mixing bowl.
  3. Add the remaining oil and zucchini to the pan. Cook over medium heat stirring often until cooked through and beginning to brown, about 12 min. Scrape into a colander set over a large bowl.
  4. Sprinkle 1 tsp of salt on the zucchini, mix, and let sit for 1 hour (or overnight in the fridge).
  5. Fill a pot with water and bring to a boil. Add 1 tsp of salt and the rice.  Stir to keep it from sticking and cook the rice for 10 min then drain.
  6. Preheat the oven to 220°C (420°F) and grease a 30*23 cm (75*60 in) baking dish.
  7. Beat the eggs in a mixing bowl. Add the vegetables, rice, ham, half of the cheese and combine. Season with salt and black pepper but don’t overdo it (the vegetables and cheese are already salty).
  8. Pour the mixture into the baking dish, top with the remaining cheese and dot with butter.
  9. Bake for 20 to 30 min, until the cheese is melted and golden brown. Remove from the oven, leave to cool slightly then serve.


The zucchini gratin will keep in an airtight container in the fridge for up to 3 days.

You can simply reheat it in a preheated oven at 170°C (340°F) for 20 min or until hot throughout.


  • Serving Size: 4 slices
  • Calories: 599
  • Fat: 40.3g

Keywords: summer recipe, french dish, summer squash