Haute Baked Zucchini Gratin

Method

1. 1

   Mise en place (set yourself up to move fast)

   Preheat the oven to 220°C / 425°F. Place a rack in the upper-middle position. Line a large sheet pan with parchment. Set out: a clean towel, a colander, a small sauté pan, a microplane (or fine grater), and a mixing bowl.

2. 2

   Cut the zucchini for elegant texture

   Trim ends. Slice zucchini lengthwise into long planks, 6–8 mm (about 1/4 in) thick. (A mandoline is great—use a guard.) Keep slices uniform so they cook at the same pace

   Lay the slices in a single layer on your towel or a tray.

3. 3

   Quick salt cure (draw out water without turning mushy)

   Sprinkle zucchini evenly with 6 g / 0.21 oz of the salt. Let sit 12 minutes. You’ll see beads of moisture.

   Blot thoroughly with the towel. Do not rinse—blotting keeps flavor while reducing surface water.

4. 4

   Build the lemon-thyme crumb (your “chef’s seasoning layer”)

   In a small pan, toast pine nuts over medium heat 2–3 minutes, shaking often, until fragrant and pale golden. Remove to cool.

5. 5

   In the same pan, melt butter with olive oil. Add garlic and warm 30–45 seconds—fragrant, not browned

   In a bowl combine panko, 30 g / 1.1 oz Parmesan, thyme, lemon zest, pepper, parsley, toasted pine nuts, and remaining 4 g / 0.14 oz salt. Pour in the warm butter-oil mixture and mix until the crumbs look evenly “sanded” and lightly glossy

6. 6

   Roast: high heat, open surface (color = flavor)

   Arrange zucchini on the lined pan, slightly overlapped like roof tiles (one even layer). Brush or drizzle with any remaining seasoned fat from the crumb bowl.

   Roast 12 minutes. Pull the pan, sprinkle the crumb mixture in a light, even blanket (don’t pile it). Return to oven 6–8 minutes until zucchini is tender and crumbs are deeply golden

7. 7

   Parmesan lace tuile (simple, high-impact restaurant finish)

   While zucchini roasts, make a quick tuile: on a separate parchment-lined pan, place 4 small mounds of the remaining 20 g / 0.7 oz Parmesan (about 5 g / 0.18 oz each) and flatten into thin circles.

   Bake 3–5 minutes at 220°C / 425°F until bubbling and amber at the edges. Cool 1 minute, then lift carefully—crisp as it cools.

8. 8

   Final flash + seasoning check

   If you want extra color, switch to broil/grill for 30–60 seconds at the end—watch closely. Taste a corner: adjust with a pinch of flaky salt and a few drops of lemon juice for brightness

9. 9

   Plate like a bistro tasting menu (clean, deliberate)
10. 10

    Optional but beautiful: smear 15 g / 0.5 oz crème fraîche per plate in a thin swoosh

    Stack zucchini “petals” in a loose fan. Spoon any toasted crumbs from the pan over the top. Finish with microgreens (or dill fronds), a final whisper of lemon zest, and a Parmesan tuile standing upright for height.

    Type of dish

    Elegant vegetable side or refined starter

11. 11

    Garnish / serving suggestions

    Garnish: microgreens, dill fronds, flaky salt, extra lemon zest, a few pine nuts reserved for the top.

    Serve with: roasted fish, chicken jus, or as a standalone starter with crusty bread

    Drink pairing: dry Riesling, Grüner Veltliner, or a crisp Polish apple cider.

    Notes, time, difficulty, kcal (per serving)

    Active time: ~20 minutes

    Total time: ~35 minutes

12. 12

    Difficulty: Medium (precise slicing + timing)

    Calories: ~300 kcal per serving (approx.; depends on whether you use crème fraîche and how much crumb you apply).