Zucchini and corn gratin is the kind of dish that delivers comfort with every spoonful. It brings together tender slices of zucchini, bursts of sweet corn, and a creamy white sauce, all baked until golden and bubbling. The layers melt into each other under a cheesy crust, making this gratin a lovely side dish or even a light main on its own.
Gratin is a French term for anything that is baked with a topping of cheese or breadcrumbs until the surface turns golden and crisp. This version keeps things simple and wholesome. The sweetness of corn and the subtle bite of zucchini come alive with a silky béchamel base and a generous layer of cheese.
It is baked in one dish and is just as good reheated the next day, making it a great make ahead option.This dish pairs beautifully with grilled chicken, roast vegetables or a fresh green salad. It can also be served with warm crusty bread to soak up all the creamy goodness. With just a few pantry staples and fresh vegetables, you can create something that feels hearty, elegant and easy all at once. Let us make this golden gratin in five simple steps.
Step 1: Prepare the zucchini and corn
Start by washing and thinly slicing two medium zucchinis into rounds. If you like a bit more texture, you can cut them into half moons. Sprinkle a little salt and set them aside. Next, take one cup of sweet corn kernels. You can use fresh, frozen or canned corn depending on what you have. If using frozen corn, thaw it first. Lightly sauté the zucchini and corn in a pan with one tablespoon of olive oil just until slightly tender. This prevents wateriness while baking.
Step 2: Make a light béchamel sauce
In a separate saucepan, melt two tablespoons of butter over medium heat. Add two tablespoons of flour and stir constantly to make a smooth paste. Slowly pour in one and a half cups of milk, whisking to avoid lumps. Add salt, pepper and a pinch of nutmeg or thyme if you like. Continue to stir and cook until the sauce thickens and coats the back of a spoon. Turn off the heat and let it cool slightly. This forms the creamy base of your gratin.
Step 3: Layer the vegetables and sauce
Preheat your oven to 180 degrees Celsius. Grease a baking dish lightly with butter or oil. Pour a thin layer of the béchamel sauce at the bottom. Layer half of the sautéed zucchini and corn, then pour some sauce over it. Repeat the layering with the remaining vegetables and sauce until the dish is full. Tap it gently on the counter to settle the layers evenly.
Step 4: Top with cheese and bake
Sprinkle a generous layer of grated cheese over the top. Mozzarella, cheddar or a mix of parmesan and gruyère all work beautifully depending on your taste. You can also sprinkle some breadcrumbs if you like an extra crisp top. Place the dish in the oven and bake for twenty to twenty five minutes or until the top is golden and bubbling. You can broil it for a couple of minutes at the end for a deeper crust.
Step 5: Rest and serve warm
Once the gratin is golden and bubbling, remove it from the oven and let it rest for five to ten minutes. This helps the layers settle and makes it easier to serve. Scoop it out with a wide spoon and serve warm as a standalone dish or with your favourite sides. It also reheats well and tastes even better the next day.
Zucchini and corn gratin is a dish that proves how a few simple ingredients can create something deeply satisfying. The contrast of sweet corn, tender zucchini, and creamy sauce under a golden crust makes every bite irresistible. Whether served for brunch, dinner or even during the festive season, this gratin brings comfort and a little bit of elegance to any table.