zucchini au gratin ready and served

Zucchini au gratin – vegetarian

Cheesy and creamy vegetarian au gratin with zucchini

This amazing vegetarian au gratin is made with zucchini, eggs, cheese and yogurt. It contains no potatoes and almost no carbs, so it would be very suitable for a vegetarian on a keto diet.

Today I’m launching a new section of my blog specifically for vegetarian recipes. This is my first recipe that I’m publishing here which features dairy and eggs.

zucchini au gratin ready
Zucchini au gratin ready

This au gratin is an old recipe that I remember from my childhood. Long before someone in my family knew the fancy word ‘au gratin’, we prepared it at home. Funnily enough, even though potatoes are the common basis of an au gratin dish, we never actually used them.

So, in today’s recipe I substitute the classic potato-based au gratin with a zucchini version with eggs, cheese and yogurt. It’s a family favorite for non-vegan family members. Of course, it’s easy to make as all recipes in my blog.


  • Four or five medium-sized zucchini
  • Three garlic cloves or chopped green garlic leaves
  • Freshly chopped dill
  • Four large eggs (free-range or home made is best)
  • One cup (about 200 g) white cheese
  • Half a container of plain yogurt (about 200 g)
  • Three tbsp cooking oil of choice


Pre-heat your oven to high heat. Chop the zucchini in small cubes, along with the dill and the garlic. You can use fresh garlic leaves or garlic cloves. Place the veggies in the oven with some cooking oil (I used olive oil) and let them bake for about 20 minutes until the zucchini soften.

In the meantime, we’ll make the au gratin stuffing. In a big bowl, crush the white cheese into small pieces using a fork or your hands. Add the eggs and mix well. Then add the yogurt and stir. Leave aside until the zucchini are nicely cooked.

Time to add the au gratin stuffing to the zucchini-garlic base. In the video below, you can see what is the desired thickness of the stuffing. Pour it in the pan and mix well. Don’t forget to reduce your oven temperature to medium-low before you return the au gratin for another 30 minutes of baking.

Click to see me mix the au gratin stuffing with the zucchini base

We’re ready with our recipe for zucchini au gratin once you see the top of the dish in a nicely golden brown color. Enjoy this recipe with your non-vegan family – they will love the fine garlic-dill aroma!

More zucchini recipes from me:

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