Cucumber Gratin Recipe | Vegetarian Times Skip to main content

Cucumber Gratin

This dish takes its inspiration from Julia Child’s recipe for baked cucumbers in Mastering the Art of French Cooking.



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2 Tbs. unsalted butter
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2 English cucumbers or 3 garden cucumbers, peeled, halved, seeded, and cut into 2- x ½-inch strips (4 cups)
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¾ tsp. salt
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⅛ tsp. sugar
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¼ cup chopped fresh chives
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2 tsp. chopped fresh tarragon
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1 tsp. coarsely chopped fresh dill
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1 tsp. grated lemon zest
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⅓ cup panko breadcrumbs
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¼ cup grated Parmesan cheese


1. Preheat oven to 375°F. Melt butter in saucepan over medium heat. Cook 3 minutes, or until beginning to brown.

2. Toss cucumbers in 13- x 9-inch baking dish with 1 Tbs. brown butter, salt, and sugar. Bake 25 minutes.

3. Remove dish from oven, and preheat broiler. Add chives, tarragon, dill, and lemon zest to cucumbers, and toss to coat. Season with pepper, if desired.

4. Stir together breadcrumbs, Parmesan, and remaining 1 Tbs. brown butter in bowl. Sprinkle breadcrumb mixture over cucumbers. Broil 2 minutes, or until crumbs are golden brown.

Nutrition Information: 

2 g
Total Fat: 
6 g
Saturated Fat: 
3 g
7 g
13 mg
355 mg
<1 g
2 g
Serves 6

Comments on this Recipe

Definitely stick with fresh ingredients if you can on this one. I've made it twice, the second time with mostly dried herbs and I didn't want to finish the batch. The first one was a good side dish though, used almost all fresh items.