This Summer Gratin is a colorful and tasty dish packed with your favorite veggies like zucchini, tomatoes, and bell peppers. It’s baked to perfection, making it warm and comforting!
I love how it brings a little sunshine to my table. Plus, it’s a great way to use up fresh veggies from the garden or market—less waste, more yum!
Key Ingredients & Substitutions
Zucchini & Yellow Squash: These veggies bring a fresh, light flavor. If you can’t find them, try using eggplant or bell peppers for a different twist. My favorite is zucchini because it holds its shape well during baking!
Tomatoes: Fresh tomatoes add juicy goodness to the dish. For an alternative, canned diced tomatoes can work in a pinch. Just drain them well. Cherry tomatoes are another great choice for their sweetness.
Heavy Cream: This gives a rich body to the gratin. If you’re looking for a lighter option, you can substitute half-and-half or even coconut cream for a dairy-free version. I enjoy the richness of heavy cream, but lighter options still taste great!
Cheese: Use your favorite melting cheese! While I opt for mozzarella, cheddar can add a nice sharpness. Gouda or Gruyère are also excellent choices. Mix it up based on what you have on hand!
How Do You Layer the Vegetables for Best Flavor?
Layering the vegetables is key to a well-distributed flavor in your gratin. Make sure to alternate layers of zucchini, yellow squash, and tomatoes. This not only enhances the visual appeal but also allows the flavors to meld. Here’s how:
- Start with zucchini at the bottom, as they create a nice base.
- Add a layer of yellow squash, followed by tomatoes, creating a colorful mix.
- Continue layering until the dish is full, but leave some space at the top for the cheese and cream.
Remember to pour the cream mixture evenly to coat all layers – this will keep everything moist and flavorful.
How to Make Summer Gratin
Ingredients You’ll Need:
Fresh Vegetables:
- 2 medium zucchini, thinly sliced
- 2 medium yellow squash, thinly sliced
- 2 medium tomatoes, thinly sliced
- 1 medium onion, thinly sliced
For Creamy Mixture:
- 2 cups shredded cheese (such as mozzarella or cheddar)
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1 teaspoon dried thyme (or fresh, if available)
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/4 cup grated Parmesan cheese (for topping)
How Much Time Will You Need?
This Summer Gratin recipe will take about 15 minutes for preparation and around 45 minutes for cooking. So, in total, you’ll spend about 1 hour. Perfect for a simple and delicious summer dish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This will ensure it’s hot and ready for your gratin!
2. Sauté the Onion and Garlic:
Take a large skillet and heat the olive oil over medium heat. Once it’s warm, add the sliced onion and minced garlic. Sauté these together for about 5 to 7 minutes, or until the onion becomes translucent. This step adds tasty flavor to your dish!
3. Prepare the Cream Mixture:
In a mixing bowl, combine the heavy cream, thyme, salt, and pepper. Stir everything together until well mixed, then set this mixture aside. It will add creamy goodness to your gratin.
4. Layer the Vegetables:
Take a greased baking dish and start layering the sliced veggies. Begin with a layer of zucchini, add a layer of yellow squash, then top with tomato slices. Keep repeating the layering until all the vegetables are used up. It’s like making a colorful vegetable rainbow!
5. Add the Cream Mixture:
Carefully pour the cream mixture over the layered vegetables, making sure they’re all coated nicely. This will bring everything together in a delicious way.
6. Cheese It Up:
Sprinkle the shredded cheese generously over the top of the gratin, making it all cheesy and inviting. Then, finish off with the grated Parmesan cheese for an extra special touch.
7. Bake the Gratin:
Cover the baking dish with foil and place it in the preheated oven. Bake for 25 minutes to let the flavors meld together.
8. Make It Golden:
After 25 minutes, carefully remove the foil and bake for another 15 to 20 minutes. This will help the cheese get golden and bubbly, making it all the more appetizing.
9. Serve and Enjoy:
Once your gratin is out of the oven, let it cool for a few minutes. If you like, garnish it with some fresh thyme for a pop of color and flavor. Then, dig in and enjoy your delicious Summer Gratin!
Can I Use Different Vegetables in This Gratin?
Absolutely! Feel free to substitute or add other vegetables like bell peppers, eggplant, or even spinach. Just make sure they are sliced thinly to ensure even cooking. If using denser vegetables like eggplant, you might want to salt and sweat them beforehand to remove excess moisture and bitterness.
What Type of Cheese Can I Substitute?
If you don’t have mozzarella or cheddar on hand, you can replace them with other melty cheeses like Gruyère, fontina, or Gouda. Just keep in mind that stronger-flavored cheeses may alter the overall taste, so choose according to your preference!
Can I Make This Gratin Ahead of Time?
Yes, you can prepare the gratin a day in advance! Just follow the recipe until step 6, then cover tightly and refrigerate. When you’re ready to bake, allow it to sit at room temperature for about 20 minutes before baking to ensure even cooking.
How to Store Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place it in the oven at 350°F (175°C) for about 15-20 minutes until warmed through. You can cover it with foil to prevent the cheese from browning too much during reheating.
