Anti Inflammatory Zucchini Gratin with Parmesan & Herbs
Tender layers of zucchini, sweet caramelized onion, and a fragrant blend of garlic, thyme, and oregano come together under a golden Parmesan crust that is genuinely hard to resist. The trick of salting and draining the zucchini before baking pulls out excess moisture, so you get silky, perfectly cooked slices instead of a watery mess. Almond flour in the topping keeps things light and grain-free while still delivering that satisfying crunch you want from a gratin. Olive oil does the heavy lifting throughout — sautéing the aromatics and coating the baking dish — leaning into one of the most celebrated anti-inflammatory ingredients in any kitchen. Everything here is built around whole, minimally processed foods: fresh vegetables, real cheese, and herbs that do double duty on flavor and wellness. It serves four and comes together with straightforward steps, making it an easy weeknight side that feels a little special on the table. A scatter of fresh parsley at the end adds a bright, herby finish that ties the whole dish together beautifully.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the gratin
- 2 lbs zucchini (about 4 medium), sliced ¼-inch thick
- 1 tsp kosher salt, divided
- 3 tbsp extra virgin olive oil, divided
- 1 medium yellow onion, thinly sliced
- 4 cloves garlic, minced
- 1 tsp fresh thyme leaves
- ½ tsp dried oregano
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional)
For the topping
- 2 tbsp almond flour
- ½ cup parmesan cheese, finely grated
Chef's tipChoose a vegan parmesan in the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving or melting.
For serving
- 1 tbsp fresh parsley, finely chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Toss the sliced zucchini with 1/2 tsp of the salt in a colander and let it drain over the sink for 10 minutes, then pat dry with paper towels.
- 2
Heat 2 tbsp of the olive oil in a large (12-inch) skillet over medium heat. Add the onion and the remaining 1/2 tsp salt and cook, stirring occasionally, until softened and translucent, about 8 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!