Provençal zucchini gratin from Modern Comfort Food (page 166) by Ina Garten

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • angela_gnbj4y on February 16, 2026

    Used leek instead of onion (just what we had). Sauce was rich and flavorful. Cut zucchini in 1/2” rounds per Inas directions and they were way too thick/watery. If cut thinner this would have been 10/10.

  • bwhip on November 03, 2025

    Delightful, we enjoyed this very much. I used Panko bread crumbs, since I didn't have the bread to make regular ones as the recipe had called for.

  • SpatulaCity on March 12, 2024

    Very good. Those little crusty cheesy bits on top? Yum!

  • Skamper on January 09, 2023

    Delicious. I made a half batch using yellow squash.

  • pvia on November 03, 2020

    Made this last week. Great flavor.

  • anya_sf on October 11, 2020

    The zucchini cooked somewhat unevenly while being sauteed, but in the end that didn't matter. This was really delicious.

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