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I know potatoes are more standard for a gratin dish, but I wanted something green, less starchy and faster cooking.


This dish is so easy and yummy that it’s become a go-to staple during the week when I need a quick veggie side dish.


The leftovers are good for the whole week. ​

PREP TIME:  5 min

COOK TIME:  15 min


This dish is more of a process than a formal 'recipe' as the amounts of cheese and seasoning you use is up to your own taste.  That said, for 4 people, I use 2 zucchinis. :-)



  • 2 zucchinis

  • Bit of grated cheddar cheese (I like a sharp cheddar)

  • Salt and pepper

  • Dried Italian herbs

  • Paprika powder

  • Fresh chives to garnish (optional)



1)  Preheat over to 500F / 260C

2)  Cut the zucchini into rounds and place a single layer in baking dish.

3)  Season the zucchini with a bit of salt, pepper, Italian herbs and paprika, then sprinkle with a bit of grated cheese.

4)  Repeat the layers of zucchini, salt, pepper, herbs, paprika and cheese until all zucchini is used.

5)  Cook in the oven for about 15 minutes, or until the top layer turns a golden brown. 



Transfer to a serving bowl or individual plates and top with fresh chives for splash of color and a fresh kick of flavor.





I like a sharp cheddar to balance the natural sweetness of zucchini.  I've tried this dish with aged parmesan cheese and it was yummy but saltier (so ease up on the salt if using parmesan).  Also, the parmesan doesn't melt as well as cheddar, it will clump a bit.


Oh - and for my Dutch friends, I use extra belegen kaas - melts better than oude kaas and still has a nice sharpness.



Zucchini/Courgette have a lot of natural liquid which will come out during cooking, so there is no need to add water to the dish.



Resist the urge to drizzle with olive oil.  As much as I love olive oil, in this recipe, it will just make your zucchini more slimy and greasy. 

Chickpea and Quinoa Tabbouleh
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