Summer Gratin is like a warm hug on a sunny day! This dish features layers of fresh veggies like zucchini, tomatoes, and peppers, all topped with melted cheese that makes everything extra tasty.
The best part? It’s super easy to whip up! Just slice the veggies, stack them in a dish, sprinkle some cheese, and bake. Perfect for using up all those summer garden goodies!
Key Ingredients & Substitutions
Zucchini and Yellow Squash: These summer veggies are the stars of the dish. You can use any summer squash you find at the market. If you want to change it up, try eggplant or even bell peppers for a different twist.
Tomatoes: Fresh tomatoes are great for this gratin. If you don’t have fresh ones, consider using canned whole tomatoes. Just make sure to drain them well! Cherry tomatoes also work nicely for a sweeter option.
Cheeses: While mozzarella and Parmesan add creaminess and flavor, feel free to swap mozzarella for provolone or gouda. For the Parmesan, Pecorino Romano is a great alternative if you want a sharper taste.
Heavy Cream: The cream makes the dish rich. If you’re looking to lighten it up, use half-and-half, or for a dairy-free version, try coconut cream. Just keep in mind the flavors may shift slightly!
Garlic: Fresh garlic adds depth, but garlic powder can be a quick substitute. Just use about 1/4 teaspoon to replace a clove.
How Do I Layer the Vegetables for Even Cooking?
Layering the vegetables properly ensures they cook evenly and develop great flavor. You’ll want to place them TIGHTLY but still leave a little space for the cream to seep through. Here are some useful tips:
- Start with a base layer of zucchini, overlapping slices slightly.
- Alternate with yellow squash and then tomatoes. This mix adds color and taste.
- Repeat layers until you’re out of veggies. Aim for a nice, even distribution.
Don’t worry about perfection—just make sure the cream can reach all layers to keep the dish nice and moist!
How to Make Summer Gratin
Ingredients You’ll Need:
For The Gratin:
- 2 medium zucchinis
- 2 medium yellow squash
- 2 medium tomatoes
- 1 cup shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1/2 teaspoon paprika (optional)
- Fresh basil for garnish (optional)
How Much Time Will You Need?
This Summer Gratin takes about 15 minutes to prepare, plus about 50 minutes for baking—30 minutes covered, then an additional 15-20 minutes uncovered. In total, you’re looking at about 1 hour and 5 minutes from start to finish, making it a delightful dish that’s well worth the wait!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This is the perfect temperature for cooking the vegetables and melting the cheese to perfection.
2. Prepare the Vegetables:
Wash the zucchinis, yellow squash, and tomatoes thoroughly. Then, slice them thinly to allow them to cook evenly in the oven. Aim for slices that are about 1/4 inch thick.
3. Mix the Creamy Sauce:
In a mixing bowl, combine the heavy cream, minced garlic, thyme, salt, and pepper. Whisk everything together until it’s well mixed and ready to coat your veggies.
4. Layer the Vegetables:
Take a baking dish and grease it with the olive oil to prevent sticking. Begin layering the sliced vegetables by placing them in an overlapping pattern—start with zucchini, then yellow squash, and follow with tomatoes. Continue this process until all the slices are used up!
5. Pour the Cream Mixture:
Once your veggies are layered up, pour the creamy mixture evenly over the top. This will seep into the vegetables as it bakes, adding lots of flavor!
6. Add the Cheeses:
Now it’s time to sprinkle the shredded mozzarella and grated Parmesan cheese over the top. If you like a bit of spice, sprinkle some paprika on top as well for extra flavor and a lovely color.
7. Bake the Gratin:
Cover the baking dish with aluminum foil and pop it into the preheated oven. Bake for 30 minutes to help the vegetables soften. After 30 minutes, remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly.
8. Finish and Serve:
Once your Summer Gratin is done, take it out of the oven and let it cool for a few minutes. This helps the layering settle. If you’d like, garnish with fresh basil before serving. Enjoy warm as a flavorful side dish or make it a light main course! Delicious!
Can I Use Other Vegetables in This Gratin?
Absolutely! Feel free to substitute or add other vegetables like eggplant, bell peppers, or even spinach. Just remember that each vegetable may have a different cooking time, so adjust the layering accordingly to ensure everything cooks evenly.
What if I Don’t Have Heavy Cream?
If you don’t have heavy cream on hand, you can use half-and-half or a mixture of milk and butter. For each cup of heavy cream, combine 3/4 cup of milk with 1/4 cup of melted butter as a good substitute!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat it in the oven at 350°F (175°C) until warmed through, or microwave in short bursts, stirring in between, until hot.
Can I Make This Gratin Ahead of Time?
Yes, you can prepare the gratin ahead of time! Assemble the dish up to the baking step, cover it, and refrigerate for up to 24 hours. When ready to bake, just pop it in the oven and increase the baking time by about 10-15 minutes to ensure it heats through.
