This summer gratin is a delightful mix of fresh vegetables like zucchini, tomatoes, and peppers, all baked with a sprinkle of cheese on top. It’s colorful, tasty, and perfect for warm days!
One of my favorite things about this dish is its bright colors that make the plate pop. Plus, it’s a great way to enjoy veggies—who knew healthy could look so good? 🌞
Key Ingredients & Substitutions
Zucchini & Yellow Squash: These summer veggies add great texture and flavor. If you’re missing one, you can use more of the other. Eggplant also works well as a substitute.
Tomatoes: Fresh tomatoes are best, but canned diced tomatoes can be used if fresh aren’t available. Sun-dried tomatoes add a nice twist, too.
Heavy Cream or Half-and-Half: If you’re looking for a healthier option, you can swap for evaporated milk or a dairy-free alternative like almond milk or coconut milk, although the texture will differ slightly.
Cheese: While mozzarella and Gruyère are fantastic, feel free to experiment with cheddar or feta. They will bring different flavors to the dish, which can be delightful!
How Do I Layer the Vegetables for Maximum Flavor?
Layering is a crucial part of making Summer Gratin, as it ensures even cooking and flavor distribution. Here’s a simple guide:
- Start with a layer of zucchini and yellow squash; this creates a sturdy base that holds everything together.
- Next, add tomatoes and onions. These will provide juiciness and sweetness that complement the squash.
- Pour half of your cream mixture over the first layer to soak in all those flavors. Repeat the layering with the remaining vegetables and cream.
- Finish with a generous sprinkle of cheese on top for that golden, bubbly finish.
Don’t rush it! Take your time arranging the layers neatly for both looks and taste. Enjoy your cooking!
How to Make Summer Gratin
Ingredients You’ll Need:
For the Gratin:
- 2 medium zucchinis, thinly sliced
- 2 medium yellow squash, thinly sliced
- 2 medium tomatoes, thinly sliced
- 1 medium yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1 cup shredded cheese (such as mozzarella or Gruyère)
- 1/2 cup heavy cream or half-and-half
- 2 tablespoons olive oil
- 1 teaspoon dried thyme (or fresh if available)
- Salt and pepper to taste
- Fresh herbs (such as basil or parsley) for garnish (optional)
How Much Time Will You Need?
This Summer Gratin takes about 15 minutes of prep time, plus 45-50 minutes of baking time. You’ll spend a little time slicing the vegetables and mixing the cream, followed by baking until it’s golden and bubbly. Total time: about 1 hour.
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 375°F (190°C). This will ensure your gratin bakes evenly right from the beginning!
2. Make the Cream Mixture:
In a large mixing bowl, combine the heavy cream (or half-and-half), minced garlic, dried thyme, salt, and pepper. Mix everything well to blend the flavors together. Set this mixture aside while you prepare the vegetables.
3. Layer the Vegetables:
Grease a 9×13 inch baking dish with a little olive oil or cooking spray. Start by layering half of the sliced zucchini and yellow squash evenly on the bottom of the dish. This will create a lovely base for your gratin.
4. Add More Layers:
Next, add a layer of the sliced tomatoes and onions on top of the zucchini and yellow squash. This adds color and flavor to your dish!
5. Pour the Cream Mixture:
Pour half of your cream mixture over the first layers of vegetables, allowing it to soak in. It’s the key to making everything creamy and delicious!
6. Repeat the Layering:
Now, layer the remaining zucchini and yellow squash, followed by the rest of the tomatoes and onions. Pour the last bit of the cream mixture on top of these veggies.
7. Add the Cheese:
Sprinkle the shredded cheese evenly over the top of everything. This will melt into a wonderful cheesy layer as it bakes.
8. Bake the Gratin:
Drizzle a little olive oil on top and season with any extra salt and pepper according to your taste. Cover the baking dish with foil and pop it in the oven to bake for 30 minutes.
9. Finish Baking:
After 30 minutes, carefully remove the foil and let it bake for an additional 15-20 minutes. Keep an eye on it until the top turns golden brown and bubbly!
10. Cool and Serve:
Once done, take it out of the oven and let it cool for a few minutes. If you like, sprinkle fresh herbs like basil or parsley on top before serving for a colorful finish!
Enjoy your delicious Summer Gratin!
Can I Use Different Vegetables in This Gratin?
Absolutely! Feel free to swap in other vegetables like bell peppers, eggplant, or even mushrooms. Just be sure to slice them thinly and adjust cooking times slightly if needed, as denser vegetables may require a bit more time to cook through.
Can I Make This Gratin Ahead of Time?
Yes, you can prep the entire gratin in advance! Assemble it up to a day ahead and keep it covered in the fridge. When you’re ready to bake, remove it from the fridge and let it sit for about 30 minutes before putting it in the oven so it can come to room temperature.
How to Store Leftovers?
Leftover Summer Gratin can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply place it in a preheated oven at 350°F (175°C) until heated through, or microwave it in individual portions for a quick meal.
Can I Substitute the Cream?
If you want a lighter option, you can substitute the heavy cream with a mixture of half-and-half and a bit of vegetable or chicken broth. For a dairy-free version, try unsweetened almond milk or coconut milk thickened with a bit of cornstarch for creaminess.
