Zucchini & Potato Gartin

This Zucchini & Potatoes Gratin came at a time where we had harvested a lot of zucchini. I wanted to make use of it while fresh and nutritious. Preserving my fresh produce is the absolute last resort.

Vegetables as well as fruits are most nutritious in their growing season. In my opinion, preserving is for when you risk it going bad or you have more than you can handle.


Get the kids

This zucchini gratin is easy to prepare and fast enough to get it to the table in an hour. It is also a good one to make with children. They get so excited when they grate the zucchini and the cheese, but watch out for there fingers not to get hurt.

They also enjoy cracking the eggs and mixing all the ingredients. For some reason, kids are fascinated by ooey-gooey stuff. No need to lie, but it does get messy when they get involved in the kitchen, just teach them to clean up after themselves. Don’t do it all by yourself.

zucchini & potatoes gratin

Getting the kids involved in the kitchen creates a great bonding time while they are learning life skills. It also reduces dinnertime stress of “I don’t want to eat this…” you know the drill. When they make something themselves, they are more inclined to eat it and being proud of it.

Another way to eat zucchini

Zucchini is not a very loved vegetable by children. It has all the criteria that make them hate it, green in color, soft, and has no flavor. We have to get innovative to make them eat it without breaking the rule of healthy eating.

I am not a fan of frying, which is the most popular cooking method used to feed kids. Camouflaging vegetables when preparing dinner for your children is the key to making them accept them.

One rule I stick to, in my house, is “Do not ask what’s in it until you eat it”. Most of the time, they enjoy the meal trying to guess the mystery ingredient. At the reveal, they are surprised how good it was.

Light but Filling

This zucchini gratin, in other words, casserole, is light but filling. It is a complete meal on itself, potatoes, zucchini, garlic, and eggs. Even though we had it for dinner, it does qualify for a breakfast casserole since it contains eggs.

zucchini & potato gratin

Honor it with home-baked bread

If you bake your sourdough or any kind of bread, that would be even better. Nothing beats a 100% homemade meal. Freshly baked bread is the best accompaniment for this dish.

Zucchini & Potato Gartin
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Zucchini & Potato Gratin

When you don't know what to do with all the zucchini you have been harvesting, try this recipe. It is quick and light for a summer weeknight dinner.
Course Main Course, Side Dish
Cuisine Mediterranean
Keyword gratin recipes, summer recipes, zucchini recipes
Prep Time 30 minutes
Cook Time 40 minutes
Servings 6 people
Calories 232kcal
Author Mama the Passionate Gardener


  • mandolin, grater


  • 2 lb potatoes
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp thyme
  • 1 tsp garlic powder
  • 1 tbsp cooking oil
  • 1 lb zucchini
  • 4 eggs
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp parsley, chopped
  • 1/2 cup milk
  • 2 garlic gloves, pressed
  • 1/2 cup cheese, shredded


  • Preheat oven at 375 F
  • Wash and peel the potatoes then slice them thin. Use a mandolin for better results.
  • Put them in a bowl and season them with salt, pepper, thyme and garlic powder. Mix well to coat all the potatoes.
  • Lay the potatoes flat in a casserole dish, cover with foil. Bake for 20 minutes.
  • In a bowl, grate the zucchini using the bigger hole size of the grater.
  • Add in the eggs, milk, parsley, salt, pepper, garlic and some of the cheese. Mix well to incorporate.
  • After the 20 minutes take the potatoes out of the oven. Pour the zucchini mixture over the potatoes then sprinkle the remaining cheese over it evenly.
  • Bake without cover for another 20 minutes or until set and golden brown.


Calories: 232kcal

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