Summer Gratin is a colorful dish that’s perfect for warm days! It blends fresh vegetables like zucchini, tomatoes, and bell peppers with creamy cheese—and it’s all baked to bubbly goodness.
Honestly, who can resist cheesy veggies? I like to serve this with crusty bread to soak up all that tasty goodness. It’s such a simple way to enjoy summer flavors!
Key Ingredients & Substitutions
Zucchini and Yellow Squash: Both are great for this dish, adding a fresh taste. If you can’t find them, try using eggplant or bell peppers; they bring a different but tasty flavor.
Tomatoes: Fresh, ripe tomatoes are ideal, but canned diced tomatoes can work in a pinch. They might change the texture a bit, but the taste will still be lovely.
Cheese: I love mozzarella for its meltiness, but cheddar adds a nice sharp flavor. You can mix cheeses too! Just keep in mind that some cheeses might melt differently.
Heavy Cream: If you want a lighter version, substitute with half-and-half or a plant-based cream. Keep in mind that this might change the richness slightly.
Thyme: Dried thyme is convenient, but if you have fresh thyme, I always recommend using it for a fresher taste. Other herbs like oregano or basil could also work well.
How Do I Layer for the Best Flavor and Texture?
Layering properly is key to a great Summer Gratin! Start by arranging the zucchini and yellow squash in a way that they overlap slightly. This helps them cook evenly and ensures they absorb the flavors of the cream and cheese.
- Alternate layers of vegetables and cheese. This way, every bite has a bit of everything.
- Don’t skip covering the dish with foil during the first stages of baking; this keeps the moisture in and helps cook the veggies without burning.
- When removing the foil, keep an eye on the gratin. It should be bubbly and golden, but you don’t want it to burn.
How to Make Summer Gratin?
Ingredients You’ll Need:
For the Gratin:
- 2 medium zucchinis, thinly sliced
- 2 medium yellow squashes, thinly sliced
- 2-3 medium tomatoes, thinly sliced
- 1 cup shredded cheese (such as mozzarella or cheddar)
- 1 cup heavy cream
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme (or fresh thyme, chopped)
- Salt and pepper to taste
- Olive oil for greasing the baking dish
- Fresh herbs for garnish (optional)
How Much Time Will You Need?
This Summer Gratin recipe takes about 15 minutes for preparation and about 50 minutes total cooking time. So, in about an hour, you’ll have a delicious, cheesy vegetable dish that is perfect for summer meals!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first! Preheat your oven to 375°F (190°C). While it’s heating up, take a moment to grease your baking dish with a little olive oil to prevent sticking.
2. Prepare the Cream Mixture:
In a large bowl, mix together the heavy cream, garlic powder, thyme, salt, and pepper. Stir until everything is well combined. This creamy mixture will be drizzled over the layered veggies.
3. Layer the Vegetables:
Start by arranging half of the zucchini and yellow squash slices in a circular pattern in the bottom of the greased baking dish, overlapping them slightly to create a nice foundation. Once that’s done, add a layer of tomato slices on top of your zucchini and squash.
4. Add Cream and Cheese:
Pour half of the cream mixture over the layered vegetables. Next, sprinkle a portion of the shredded cheese on top. This layer will add delicious flavor and creaminess!
5. Repeat the Layers:
Now it’s time to repeat the process! Layer the remaining zucchini, yellow squash, and tomato slices just like before. Follow this with the remaining cream mixture and finish off with another generous layer of cheese on top. It’s going to be cheesy goodness!
6. Bake the Gratin:
Cover the baking dish with aluminum foil and place it in the preheated oven. Let it bake for 30 minutes. After that, carefully remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly. This is where the magic happens!
7. Cool and Serve:
Once your gratin is out of the oven, allow it to cool for a few minutes before serving. This helps the flavors settle and makes it easier to dish out. If you like, feel free to garnish with fresh herbs to make it look extra special.
Enjoy your delicious Summer Gratin with friends and family!
Can I Substitute the Heavy Cream?
Absolutely! If you’re looking for a lighter option, you can use half-and-half or whole milk instead of heavy cream. Keep in mind that the texture will be less creamy, but it will still be delicious. You can also use a plant-based cream for a dairy-free version.
What Other Vegetables Can I Add?
Feel free to get creative with your vegetable choices! Bell peppers, eggplant, or even spinach can make great additions. Just remember to slice them thinly so they cook evenly and fit well in the layers.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, bake it in the oven at 350°F (175°C) until warmed through, or microwave in shorter increments, checking frequently to avoid overcooking.
Can I Prepare This Gratin Ahead of Time?
Yes, you can assemble the gratin in advance! Just layer everything together in your baking dish, cover with foil, and refrigerate for up to 24 hours before baking. When you’re ready, you may need to add a few extra minutes to the baking time since it will be starting from cold.
