This colorful summer gratin is like a hug in a dish! Made with fresh veggies like zucchini, tomatoes, and bell peppers, it’s topped with cheesy goodness and baked until golden.
It’s a great way to use up all those garden goodies! I love serving it with a side of crusty bread—it makes for a perfect summer meal, and your taste buds will thank you! 🌞
Key Ingredients & Substitutions
Zucchini and Yellow Squash: These veggies are the stars of the dish, bringing freshness and texture. If you don’t have yellow squash, you can use more zucchini or even eggplant.
Tomatoes: Fresh tomatoes add juiciness and flavor. You can substitute with canned tomatoes if fresh ones aren’t available, but drain them well.
Cheese: I recommend using mozzarella for its meltiness or cheddar for a sharper taste. If you’re looking for a lower-fat option, try using part-skim cheese or a dairy-free alternative.
Heavy Cream: You can replace heavy cream with half and half for a lighter dish, though it will be less rich. For a dairy-free version, almond or coconut cream works great.
Garlic: Fresh garlic is best for flavor. If you’re in a pinch, garlic powder can work, but start with less because it’s more concentrated.
How Can You Layer Ingredients for Even Cooking?
Layering is key in this gratin to ensure even cooking and flavor distribution. Start by placing a layer of onions at the bottom, which will create a flavorful base. Alternate layers of zucchini, yellow squash, and tomatoes, and sprinkle cheese in between. This helps everything cook consistently and melds the flavors nicely.
- Use thin, uniform slices for all veggies to allow them to cook evenly.
- Pour the cream mixture carefully across the layers to avoid sogginess.
- Make sure the top layer has cheese for a nice golden finish.
How to Make a Delicious Summer Gratin
Ingredients You’ll Need:
Vegetable Layers:
- 2 medium zucchinis, thinly sliced
- 2 medium yellow squash, thinly sliced
- 2 large tomatoes, thinly sliced
- 1 onion, thinly sliced
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 thyme, if available)
- Salt and pepper to taste
For Assembling:
- 2 tablespoons olive oil
- Fresh herbs for garnish (optional, such as basil or parsley)
How Much Time Will You Need?
This summer gratin recipe will take about 15 minutes to prep and 50-55 minutes to bake, including time covered and uncovered in the oven. All in all, you’re looking at around 1 hour to enjoy this tasty dish!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 375°F (190°C). While it’s warming up, take a large mixing bowl and combine the heavy cream, minced garlic, dried thyme, and a pinch of salt and pepper. Stir everything together until it’s well mixed.
2. Layering the Ingredients:
Take a 9×13 inch baking dish and grease it with olive oil to prevent sticking. Begin layering by spreading half of the sliced onions at the bottom. Next, layer the zucchini and yellow squash slices on top, followed by the tomato slices. Don’t forget to sprinkle half of the shredded cheese over the veggies!
3. Pour the Cream Mixture:
Now, gently pour the creamy mixture you prepared earlier over the layered vegetables, making sure it covers everything evenly. Add another layer of the remaining zucchini and yellow squash on top, followed by the rest of the tomato slices and finish with the last of the cheese.
4. Baking the Gratin:
Cover your baking dish with aluminum foil and pop it in the oven. Bake for 30 minutes, then remove the foil and bake for an additional 15-20 minutes. You’ll know it’s ready when the cheese is bubbly and has a nice golden brown color.
5. Serve and Enjoy:
After baking, let the gratin cool for a few minutes before serving. If you want, sprinkle some fresh herbs on top for a burst of flavor. Enjoy your delicious summer gratin!
Can I Substitute Different Vegetables in This Gratin?
Absolutely! While zucchini and yellow squash are traditional, you can use other vegetables like bell peppers, eggplant, or even mushrooms. Just be sure to slice them thinly enough to cook evenly. Adjust the baking time slightly if using firmer vegetables.
What If I Don’t Have Heavy Cream?
If you don’t have heavy cream, you can substitute it with a mixture of milk and butter. For every cup of heavy cream, use 3/4 cup of milk and melt 1/4 cup of butter, then mix together before pouring over the gratin.
How to Store Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, cover with foil and warm it in the oven at 350°F (175°C) until heated through, or microwave in short bursts, stirring occasionally.
Can I Make This Gratin Ahead of Time?
Yes, you can prepare the gratin up to the baking stage and then refrigerate it overnight. Just remember to cover it tightly with foil. When ready to bake, allow it to sit at room temperature for about 30 minutes before popping it in the oven as directed.
