Zucchini au Gratin


2 cups zucchini, sliced thinly
1 large onion, sliced thinly
3/4 cup sour cream*
3/4 cup white extra sharp cheddar, shredded
1/2 cup milk

Preheat oven to 350. Meanwhile, in a large pot, boil zucchini and onion until tender. Drain thoroughly and arrange in a medium sized casserole dish. Mix together sour cream and milk and sprinkle with salt and pepper to taste. Pour over zucchini and onions. Sprinkle with cheese and bake uncovered about 20 minutes until bubbly and hot. Serve hot by removing the zucchini and onions with a slotted spoon, it is quite saucy, in bowls.

*low fat or even fat free is fine.

My thoughts:
This was one of my most favorite foods when I was little and I still enjoy it made with fresh from the garden zucchini. We actually just called it “zucchini with sour cream” but zucchini au gratin makes the recipe seem more legitimate, don’t you think?


  1. Zucchini and cheese brought together so wonderfully? Be still, my beating heart!

  2. Everything tastes better with cheese and sour cream.

  3. Zucchini au Gratin it is! Looks delicious, the perfect side dish to really, any meal!

  4. My first visit to you GLOB (my “brian” sees it that way), and I’m so hungry now, I’ll write later. need to go find something in the fridg to eat. Great pics and recipes, by the way.

  5. This one sounds so yummy! I love zucchini bread, zucchini anything really. Can’t wait to try this one out! 🙂

  6. Very cool! This inspired me to make something similar with some leftover veggies (zucchini, summer squash, tomatoes and peppers) and it came out great. 🙂 I left out the sour cream, so it was basically veggies smothered in mozzarella, but tasty nonetheless. Thanks for the idea!