This Summer Gratin is a colorful and tasty dish packed with fresh vegetables like zucchini, tomatoes, and bell peppers. It’s topped with a golden cheese crust that makes every bite enjoyable!
You can’t resist that cheesy goodness, right? I often make it when my garden is overflowing with veggies. It’s a fun way to use them up, plus it makes my kitchen smell amazing! 🥳
Key Ingredients & Substitutions
Zucchini and Yellow Squash: These veggies add freshness and texture. If you can’t find them, try using eggplant or bell peppers for a different twist. I love the vibrant colors they bring to the dish!
Tomatoes: Fresh tomatoes are key for flavor. If they’re out of season, canned diced tomatoes or roasted tomatoes can work too. Just drain them a bit so it doesn’t make the dish too watery.
Mozzarella Cheese: This is the star cheese for a gooey texture. If you want something stronger, use provolone or fontina. Vegan cheese can also be substituted if you want a dairy-free option!
Heavy Cream: It gives the gratin a rich taste. If you’re watching calories, try half-and-half or even unsweetened almond milk. For a dairy-free version, coconut cream works well too.
Fresh Herbs: I recommend using fresh herbs for garnish. Thyme and basil really brighten the dish. Don’t have fresh? Dried herbs work fine, but use them sparingly since they’re more concentrated.
How Do I Get My Gratin to Have a Perfectly Golden Top?
The top layer of cheese is where the magic happens! To achieve that golden, bubbly crust, follow these tips:
- Make sure to uncover the dish during the last baking time to allow the cheese to brown properly.
- Broil the gratin for an additional 1-2 minutes at the end, watching closely to avoid burning.
- Drizzling a little olive oil on top helps it crisp up nicely!
Let the dish rest for a few minutes after baking, as this helps the flavors meld and makes it easier to serve. Enjoy your delicious Summer Gratin!
How to Make Summer Gratin?
Ingredients You’ll Need:
Vegetable Layer:
- 2 medium zucchinis, thinly sliced
- 2 medium yellow squash, thinly sliced
- 2 medium tomatoes, thinly sliced
Cheese and Cream Mixture:
- 2 cups shredded mozzarella cheese
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
Seasonings:
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt and pepper to taste
For Baking:
- Olive oil for drizzling
- Fresh herbs (like thyme or basil) for garnish
How Much Time Will You Need?
This delicious Summer Gratin will take you about 15 minutes to prepare, and then about 40-45 minutes to bake. So, in total, you’ll need about an hour. It’s a wonderful dish to enjoy on a warm summer day!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This way, your gratin will bake evenly and turn out perfectly golden.
2. Make the Cream Mixture:
In a mixing bowl, combine the heavy cream, minced garlic, dried thyme, dried oregano, salt, and pepper. Stir everything together until it’s nicely mixed. This creamy goodness will be poured over the vegetables later!
3. Layer the Vegetables:
Take a greased baking dish and begin layering the sliced zucchini, yellow squash, and tomatoes in an overlapping pattern. Start from one end and work toward the other. It’s like creating a rainbow of veggies—so pretty!
4. Pour the Cream Mixture:
Once your beautiful layers are in place, pour the cream mixture evenly over the vegetables. Make sure to cover them all for that lovely creamy flavor.
5. Add the Cheese:
Generously sprinkle the shredded mozzarella cheese and grated Parmesan cheese on top of the veggies and cream. This will create a delicious cheesy crust when baked.
6. Drizzle with Olive Oil:
Now, drizzle a little olive oil over the top to add some extra richness and flavor to your dish.
7. Bake the Gratin:
Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25 minutes to help the vegetables cook through.
8. Finish Baking:
After 25 minutes, carefully remove the foil and continue baking for another 15-20 minutes. You’re looking for a nice golden and bubbly top. Yum!
9. Garnish and Serve:
Once it’s baked, take it out of the oven and let it sit for a few minutes. This will help everything set nicely. Before serving, garnish with fresh herbs to add that final touch of flavor and color.
Enjoy your delicious Summer Gratin as a side dish or even as a vegetarian main course. It’s sure to be a hit!
Can I Substitute Other Vegetables in This Gratin?
Absolutely! You can mix in or replace the zucchinis, squash, and tomatoes with other vegetables like eggplant, bell peppers, or even spinach. Just make sure to slice them thinly for even cooking and adjust the baking time if needed, depending on the moisture content of the vegetables you choose.
How to Make This Gratin Dairy-Free?
If you’d like a dairy-free version, you can replace the heavy cream with coconut milk or a dairy-free cream alternative. Use plant-based cheeses in place of mozzarella and Parmesan. Keep an eye on the baking time as dairy-free cheeses can melt differently!
Can I Make This Ahead of Time?
Yes! You can prepare the gratin up to the point of baking, cover it tightly, and store it in the fridge for up to a day. When you’re ready to bake, just remove it from the refrigerator and let it sit at room temperature for about 20 minutes before placing it in the oven to ensure even cooking.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place the gratin in the oven at 350°F (175°C) for about 15-20 minutes, or until warmed through. You can also microwave it for quicker reheating, but the oven will help retain that lovely texture!
