This summer gratin is a colorful mix of fresh veggies like zucchini, tomatoes, and bell peppers topped with cheesy goodness. It’s baked until bubbly and golden—perfect for sunny days!
I love serving this dish as a side or a light main meal. Plus, it’s a great way to sneak in some veggies while making everyone happy with that cheesy topping! 😄
Key Ingredients & Substitutions
Zucchini and Yellow Squash: These fresh vegetables form the base of your gratin. If you can’t find them, feel free to swap in eggplant or your favorite summer veggies for variety.
Tomatoes: Fresh tomatoes add juiciness. If they’re not in season, canned diced tomatoes work well too. Just drain them a bit to avoid any excess moisture.
Cheese: Gruyère gives a nice flavor, but mozzarella will melt beautifully too. For a lighter option, you could use Swiss or even a dairy-free cheese for a similar texture.
Heavy Cream: This adds richness, but you can substitute half-and-half or even a plant-based cream if you’re watching your dairy intake. Coconut cream could add a fun twist, too!
Herbs: Fresh thyme is my go-to for flavor, but feel free to use oregano or basil. Dried herbs also work; just remember they’re more potent—use less than fresh.
How Do I Layer My Vegetables for Best Results?
Layering is key to both presentation and cooking. To get the best texture and flavor, start by layering tightly. Here are a few tips:
- Alternate the vegetables for a colorful look. Place a layer of zucchini, followed by yellow squash, then tomatoes.
- Ensure each layer is seasoned with salt and pepper. This prevents bland spots.
- Pour the cream mixture slowly, allowing it to seep through all layers. This helps them cook evenly.
Following these steps will give your gratin a beautiful, cooked appearance and a burst of flavor in every bite!
How to Make Summer Gratin
Ingredients You’ll Need:
Vegetables:
- 2 medium zucchinis, thinly sliced
- 2 medium yellow squashes, thinly sliced
- 2 medium tomatoes, thinly sliced
For the Cream Sauce:
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme or 1 teaspoon dried thyme
- Salt and pepper to taste
For Topping:
- 1 cup grated cheese (such as Gruyère or mozzarella)
- 2 tablespoons olive oil
- 1/2 cup breadcrumbs (optional, for topping)
How Much Time Will You Need?
This Summer Gratin takes about 15 minutes to prepare and 45-50 minutes to cook. You’ll need 30 minutes of baking time covered with foil and then another 15-20 minutes uncovered for that perfect golden finish. Let it cool slightly before serving to enhance the flavors!
Step-by-Step Instructions:
1. Preheat Your Oven:
First things first, set your oven to preheat at 375°F (190°C). This will help cook the gratin evenly and beautifully.
2. Make the Cream Mixture:
In a large mixing bowl, combine the heavy cream, minced garlic, thyme, salt, and pepper. Use a whisk to blend them together until it’s smooth and creamy. This mixture will add a wonderful flavor to your veggies!
3. Layer the Vegetables:
Grease a baking dish to prevent sticking. Begin layering in the sliced zucchini, yellow squash, and tomatoes. You can alternate the layers to give a lovely, colorful look. Keep stacking until you run out of veggies!
4. Add the Cream Over the Veggies:
Pour the creamy mixture evenly over the layered vegetables. Make sure all the slices are well-coated; this gives you that rich taste throughout the dish!
5. Top with Cheese and Breadcrumbs:
Sprinkle the grated cheese generously over the top of the gratin. If you’re using breadcrumbs, add them on top of the cheese for a nice crust. It adds a perfect crunch!
6. Drizzle with Olive Oil:
Lightly drizzle the olive oil over everything to help achieve a beautiful golden finish while baking.
7. Baking Time:
Cover the baking dish with aluminum foil and bake it in the preheated oven for 30 minutes. After that, take off the foil and bake it for another 15-20 minutes. Look for a bubbly and golden top—it’s so satisfying!
8. Cool and Serve:
Once out of the oven, let the gratin cool slightly. This will let the flavors meld together beautifully. Now, serve it warm and enjoy your delicious Summer Gratin!
Can I Use Different Vegetables in This Gratin?
Absolutely! Feel free to swap out the zucchini, yellow squash, and tomatoes with other seasonal veggies like eggplant, bell peppers, or even asparagus. Just make sure to adjust the cooking time slightly if the vegetables you choose have different moisture levels or cooking times.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can use half-and-half or a mixture of milk and sour cream to achieve a creamy texture. For a dairy-free version, try using coconut cream or a plant-based cream alternative. Keep in mind that the flavor may change slightly, so choose what you enjoy!
How Do 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) until warmed through, usually about 15-20 minutes, to help retain its original texture. You can also reheat it in the microwave, but the oven method will help keep the top crispy.
Can I Make This Gratin Ahead of Time?
Yes, you can assemble the gratin ahead of time! Layer the vegetables, cream mixture, and cheese, then cover it tightly with plastic wrap or aluminum foil and refrigerate for up to 24 hours. When you’re ready to bake, just remove it from the fridge and bake as directed, adding a few extra minutes if it’s cold from the fridge.
