This Summer Gratin is a colorful dish packed with fresh veggies like zucchini, tomatoes, and peppers. Topped with crispy cheese, it’s both pretty and tasty!
You’ll love how easy it is to whip up this gratin. Just layer your veggies, sprinkle on the cheese, bake, and voilà—dinner’s ready! Perfect for warm days! 🌞
Key Ingredients & Substitutions
Zucchini and Yellow Squash: Both bring a wonderful texture and mild flavor. If you’re out of either, you can use eggplant or bell peppers, which will also add some color.
Tomatoes: Fresh tomatoes add juiciness. In winter, canned diced tomatoes work well too. Just drain them first to avoid extra moisture.
Onion: Yellow onion is great here for sweetness, but you could swap in shallots for a milder taste or use red onions for a bit of color.
Cheese: I love a mix of mozzarella and cheddar for taste and gooeyness. If you’re looking for a lighter option, try using a reduced-fat cheese or vegan cheese if you need a dairy-free choice.
Heavy Cream: It gives a rich texture but can be swapped for half-and-half or even a non-dairy cream if you’re aiming for lighter fare.
Thyme: Fresh is best for flavor, but dry thyme will still work. A pinch of Italian seasoning can also be a good substitute.
How Can I Make Sure My Gratin Layers Cook Evenly?
Layering is key to a great Summer Gratin. Start with a solid base of zucchini and squash. When laying out the ingredients, keep the slices as evenly distributed as possible. This ensures that all veggies soak up the creamy mixture evenly and cook properly.
- Always season each layer lightly with salt, pepper, and thyme to build flavor.
- Don’t skip the sautéing of onions and garlic! It enhances the overall taste.
- If you use breadcrumbs, add them closer to the end of cooking so they stay crispy.
How to Make Summer Gratin?
Ingredients You’ll Need:
Vegetable Layer:
- 2 zucchini, thinly sliced
- 2 yellow squash, thinly sliced
- 2 medium tomatoes, thinly sliced
- 1 large onion, thinly sliced
Cheesy Deliciousness:
- 2 cups shredded cheese (such as mozzarella or cheddar)
- 1 cup heavy cream
- 2 cloves garlic, minced
- 2 tablespoons fresh thyme (or 1 tablespoon dried thyme)
- Salt and pepper to taste
- 2 tablespoons olive oil
Optional Crunch:
- 1/2 cup breadcrumbs (optional for topping)
How Much Time Will You Need?
This Summer Gratin recipe takes about 15 minutes to prep and 40-45 minutes to bake, making it just under an hour in total. You’ll be layering delicious veggies and cheese, then baking it until golden and bubbly. Perfect for a tasty summer dish!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 375°F (190°C). This will ensure it’s nice and hot for your gratin.
2. Sauté the Onions and Garlic:
In a large skillet, heat the olive oil over medium heat. Once it’s warm, add the sliced onions and minced garlic. Sauté them for about 5-7 minutes or until the onions become translucent. Sprinkle in some salt and pepper to add flavor.
3. Layer the Vegetables:
Grab a greased baking dish and start layering your sliced zucchini and yellow squash. Place half of the slices at the bottom. Next, add half of the sautéed onions, followed by half of the sliced tomatoes. Sprinkle some thyme over the top, then add a layer of cheese.
4. Repeat the Layers:
Now, repeat the layering process with the remaining zucchini, yellow squash, onions, tomatoes, thyme, and cheese. It’s like stacking a veggie tower of goodness!
5. Pour in the Cream:
Take your heavy cream and pour it evenly over the layered vegetables and cheese. This will help everything meld together beautifully while baking.
6. Add Breadcrumbs if Desired:
If you like a crunchy top, sprinkle the breadcrumbs on top of all the layers. This step is optional but highly recommended for that extra texture!
7. Bake the Gratin:
Cover your baking dish with aluminum foil and pop it into the preheated oven. Bake for 25 minutes. After that, carefully remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and bubbly.
8. Cool and Serve:
Take the gratin out of the oven and let it cool for a few minutes before serving. This way, it’ll set a bit and be easier to serve. Enjoy your delicious Summer Gratin! It’s sure to impress!
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 ensure the veggies are sliced thinly to allow for even cooking. Keep in mind that some vegetables might need pre-cooking to reduce moisture content, especially watery ones like eggplant.
What Type of Cheese Works Best for This Recipe?
You can use any cheese that melts well! Mozzarella and cheddar are great options, but feel free to experiment with gouda, fontina, or even a bit of feta for a tangy kick. Just remember, the more flavorful the cheese, the more taste it will add to your dish!
Can I Make This Gratin Ahead of Time?
Yes, you can! Prepare the gratin up to the point of baking, cover it tightly with plastic wrap or foil, and store it in the refrigerator for up to a day. Bake it directly from the fridge, just adding a few extra minutes to the cooking time to ensure it’s heated through.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, place it in an oven at 350°F (175°C) until warmed through, as this will help retain the crispiness of the topping. You can also microwave it, but the texture might be softer.
