Gratin di Zucchine (Zucchini au Gratin)

Hello friends!

When I came home from snowy, beautiful, whimsical, musical, delicious Vienna and Salzburg, all I could think about was vegetables and the recipe that I had just made last week in my Mediterranean Diet class that I will be sharing with y’all today. The food in Austria was unreal – Goulash Soup, Wienerschnitzel, Apple Strudel, Sacher Torte, ribs, potatoes, rice, meat, meat, and more meat. However, at home I am almost vegetarian, eating very little (if any) red meat. But, since I was travelling to a land where red meat and potatoes were basically the foundation of ever meal, I felt I needed to indulge in order to truly get the proper cultural experience. I’ve also decided that the best way to experience culture while travelling is essentially to eat my way through Europe, and I think I’ve been pretty successful at it thus far.

I toured around the beautiful architecture and beloved markets of Vienna and then went over to the smaller and quaint Salzburg, where The Sound of Music is based. The rolling hills, beautiful lakes, and Mozart souvenirs (it is where he lived) made the trip very worthwhile and something I will never forget. Plus, I drank beer everywhere, so how could I not love the Austrian culture?!

Well, anyways, as a way of getting back into the Florentine way of things, I am posting a vegetarian, (relatively) health(ier) recipe for Zucchini au Gratin (or Gratin di Zucchine in Italian). This recipe serves 4 with generous portions!


  • 600 g (20 oz) Zucchini
  • 250 g (8 oz) Emmental cheese – a type of Swiss cheese, so use something of that nature if you can’t find this exact one
  • 1/2 liter (2 cups) milk
  • 250 g (8 oz) cream
  • 4 eggs
  • nutmeg
  • salt and pepper


  • wash and slice the zucchini so that they are approximately finger-length rectangles
  • butter a making pan and place the zucchini in it
  • season the zucchini with salt and pepper and bake at 180 degrees C for about 20 minutes, or until just about tender
  • cover them with the Emmental cheese and place back in the oven until the cheese melts
  • beat together the eggs, milk, cream, salt, pepper, and nutmeg and pour over the zucchini
  • bake until golden


Can’t wait to tell you about other recipes this week! Happy eating :)!


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