Description
Summer gratin celebrates seasonal vegetables with a creamy, herb-infused charm. Mediterranean flavors meld together in this elegant dish, inviting you to savor garden-fresh ingredients baked to golden perfection.
Ingredients
Scale
Vegetables:
- 1.25 pounds ripe small or medium tomatoes, cored and sliced into 0.25-inch rounds
- 0.75 pound (about 2 small) zucchini, sliced into 0.25-inch rounds
- 0.75 pound (about 2 small) yellow summer squash, sliced into 0.25-inch rounds
- 2 medium onions, finely sliced
- 1 medium garlic clove, finely minced
Dairy and Cheese:
- 1.25 cups grated Parmesan cheese, used in portions
Seasonings and Oils:
- 5 tablespoons olive oil, used in portions
- 0.25 cup fresh thyme, chopped, divided
- 1 teaspoon salt, used in portions
- Freshly ground black pepper, to taste
Instructions
- Prepare a 2-quart (1.9 liters) baking dish by lightly coating the interior with olive oil or cooking spray to prevent sticking.
- In a medium skillet, warm of olive oil over medium heat and caramelize chopped onions until they transform into a rich, golden-brown color, approximately 8-10 minutes.
- Mince fresh garlic and briefly sauté with the onions for 45-60 seconds, releasing its aromatic essence without burning.
- Evenly distribute the onion and garlic mixture across the bottom of the prepared baking dish, creating a flavorful foundation.
- Preheat the oven to 375°F (190°C), ensuring proper temperature for even cooking.
- Gently pat tomato slices dry with paper towels to remove excess moisture, which prevents a watery gratin.
- Slice zucchini and yellow squash into uniform, thin rounds to ensure consistent cooking and attractive layering.
- Toss the vegetable slices with olive oil, fresh thyme leaves, kosher salt, and freshly ground black pepper until evenly coated.
- Create alternating layers of tomatoes, zucchini, and squash in the dish, generously sprinkling grated cheese between each vegetable layer.
- Combine the remaining cheese and thyme, then scatter this mixture across the top of the gratin for a golden, crispy finish.
- Bake in the preheated oven for 60-70 minutes, monitoring until the top turns a deep golden brown and the vegetables are tender and bubbling.
- Remove from the oven and allow the gratin to rest for 15 minutes, which helps the ingredients set and makes serving easier.
Notes
- Cheese melts beautifully between vibrant vegetable layers, creating a rustic Mediterranean-inspired comfort dish.
- Fresh summer produce transforms into an elegant gratin that celebrates seasonal flavors and colorful textures.
- Perfectly golden edges and bubbling cheese signal this dish is ready to be devoured straight from the oven.
- Letting the gratin rest allows flavors to meld and helps maintain a gorgeous structural presentation when serving.
- Leftover portions reheat wonderfully and taste even more delicious the next day, making it an ideal make-ahead meal.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dinner
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 320 kcal
- Sugar: 8g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 10g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 40mg