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Side Dish

Zucchini Gratin

Our Zucchini Gratin is a great low-carb side dish loaded with rich, irresistible flavor.

How to Make


  • 2 large Zucchini, thinly sliced
  • 1/4 tsp salt, divided
  • 1 tsp extra virgin olive oil
  • 1/2 cup onion, minced
  • 1 large clove garlic, minced
  • 3/4 cup freshly grated sharp cheddar cheese, divided
  • 3/4 cup freshly grated fontina cheese
  • 1/4 cup SMITH’s Whole Milk
  • 1/8 tsp paprika
  • 1/8 tsp garlic powder
  • 1/8 tsp nutmeg
  • 1/8 tsp allspice
  • 1 large egg
  • 3 Tbsp fresh chopped spinach
  • 1/8 tsp red pepper flakes
  • 4 buttery crackers, crushed
  • 1 Tbsp sesame seeds
  • 1 Tbsp chives, chopped


  1. Pre-heat oven to 350° F.
  2. Slice zucchini into thin discs.
  3. Bring a medium pot of water to a boil. Add zucchini and boil for 1 minute.
  4. Blanch the zucchini by removing zucchini and plunging into a bowl of ice and water to halt the cooking for 5 minutes.
  5. Lay zucchini on a layer of paper towels; pat dry the exposed side.
  6. Sprinkle zucchini with 1/8 tsp of salt, evenly distributed, to draw out the moisture.
  7. Heat medium size skillet over medium-high heat. Add 1 tsp olive oil.
  8. Sauté the onion and garlic until tender and translucent.
  9. Add 1/2 cup grated cheddar, ½ cup fontina cheese, 1/4 cup SMITH’s Whole Milk, 1/8 tsp paprika, 1/8 tsp garlic powder, 1/8 tsp nutmeg , 1/8 tsp allspice, pinch of salt and 3 Tbsp chopped fresh spinach. Stir to combine.
  10. Add 1 egg, stir and set aside.
  11. Pat zucchini with paper towel to remove any liquid the salt may have drawn out.
  12. Spray a pie plate with baking spray.
  13. Line pie plate with the sliced zucchini.
  14. Pour cheese mixture on top.
  15. Top with remaining 1/4 cup of cheddar cheese and 1/4 cup of fontina cheese.
  16. Sprinkle with red pepper flakes, to taste.
  17. Top with crushed cracker crumbs.
  18. Cover loosely with foil and bake at 350°F for around 15-20 minutes until cheese is melted and bubbly.
  19. Top with 1 tbsp sesame seeds and chives, as desired.


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