Name: Zucchini Gratin with Feta and Mint
Prep time: 15 min
Cook time: 25 min
Yield: 4 people
Cuisine: France
Ingredients: 1,5 kg ofzucchini; 150 g ofcrème fraîche; 2 eggs; 150 g offeta; 50 g ofCounty; 50 g ofParmesan; 15 leaves ofmint (fresh); salt, pepper; butter (for the gratin dish)

main courses side dishes baking cooking for kids gratins prepared in advance

Updated on 04 May 2025 by

matt

8 reviews 4.2 : Very good

Diet

Gluten-free Vegetarian

Level

Easy

Calories

464 kcal

Preparation

15 minutes

Cooking

25 minutes

Zucchini is a summer staple, and we’d eat it every day if we knew how to prepare it in different ways to keep things interesting! Here’s my recipe for a Mediterranean-inspired zucchini gratin with feta and mint.

Not to brag, but this recipe was a hit with the friends I cooked it for this weekend… and there wasn’t a single bite left in the dish!

This gratin is very easy to make; you just need to cook the zucchini beforehand, mix them with a filling—the secret of which you’ll find in this recipe—and pop everything in the oven for about fifteen minutes!

It’s a complete dish that can be served as a main course, especially in a vegetarian meal, but it also works very well as a side dish with grilled meats or steamed fish, for example.

If you’re having trouble getting your kids to like zucchini, give this recipe a try. They’re sure to be won over by the crispy gratin and the rich topping made with cream, eggs, and feta…

I hope you enjoy this delicious mint-feta zucchini gratin as much as I do!

For

people

Add to shopping list

1,5 kg of zucchini
150 g of crème fraîche
2 eggs
150 g of feta
50 g of County
50 g of Parmesan
15 leaves of mint fresh
salt, pepper
butter for the gratin dish

1
Wash the zucchini without peeling them, and cut them into slices about 1 cm thick.
2
Steam the zucchini or cook them in boiling salted water for 10 minutes from the time the water starts boiling.
Drain and squeeze the zucchini to remove excess water if you cooked them in water.
3
Meanwhile, prepare the filling. In a bowl, beat the eggs as if making an omelet, then add the crème fraîche and the diced feta.
Mix everything together, and using a fork, crumble the feta cubes to create a chunky sauce.
4
Rinse and finely chop the mint leaves, then add them to the topping.
Season with pepper (I personally don’t add salt to this gratin, since the feta itself is already quite salty).
5
Preheat your oven to 220°C.
Butter a baking dish, add the zucchini, then the topping, and mix them together well.
6
Next, grate the Parmesan and Comté cheese over the dish. Please, no pre-grated cheese from a packet!!!
7
Bake for 15 minutes on the middle rack.
Enjoy while it's hot!

Notes

WHAT TO DRINK WITH THIS DISH? This zucchini gratin with feta and mint pairs best with a white wine, as tannins would overpower the feta’s aroma. To stay true to the Mediterranean spirit, opt for a white wine produced in that region, such as a Cassis or a Patrimonio.