Authentic home cooking from France, with US measurements. 
Zucchini and Ham Gratin Rounds
Our star ingredient, zucchini, is back in the spotlight and never misses a chance to impress! Today, it’s all about simplicity and flavor. All you need is a zucchini, some Swiss cheese, Parmesan, a bit of cooked ham or chorizo, or even some tuna if you like, and you’re ready to make these delicious zucchini and ham gratin rounds.
Join me in the kitchen and I’ll show you how to make them right in a skillet. When it’s hot out, there’s no need to turn on the oven. I love them just as they are, cooked in the skillet with melted cheese, but if you prefer a crispier, more golden crust, you can always pop the rounds onto a baking dish and place them under the broiler for a few minutes.
Zucchini and Ham Gratin Rounds
Our star ingredient, zucchini, is back in the spotlight and never misses a chance to impress! Today, it’s all about simplicity and flavor. All you need is a zucchini, some Swiss cheese, Parmesan, a bit of cooked ham or chorizo, or even some tuna if you like, and you’re ready to make these delicious zucchini and ham gratin rounds.
Join me in the kitchen and I’ll show you how to make them right in a skillet. When it’s hot out, there’s no need to turn on the oven. I love them just as they are, cooked in the skillet with melted cheese, but if you prefer a crispier, more golden crust, you can always pop the rounds onto a baking dish and place them under the broiler for a few minutes.
Open in Cookpad AppSteps
- 1
Wash and dry the zucchini. Slice it into rounds about 3/8 inch (1 cm) thick (you should get about 16 rounds for 2 servings).
- 2
Heat 1 tablespoon olive oil in each of two nonstick skillets. Add all the zucchini rounds and sear over high heat for a few minutes on one side, checking that they turn golden brown.
- 3
Flip the zucchini rounds with a spatula (add a drop more oil if needed) and brown the other side. While the rounds are cooking, season with salt and pepper, top each with a square of ham, a little Parmesan, a generous pinch of Swiss cheese, and a sprinkle of oregano. Cover the skillet(s) with a vented lid.
- 4
Let cook for a few more minutes, occasionally lifting the rounds to check the bottom and watching the cheese as it melts on top. When the rounds are golden underneath and the cheese is melted on top, remove from heat.
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