Bright & Sunny Summer Gratin Recipe For Garden-Fresh Meals

Sizzling summer produce bursts with flavor in this mouthwatering summer gratin recipe that celebrates seasonal vegetables at their peak.

Fresh zucchini, ripe tomatoes, and fragrant herbs dance together in a creamy, golden-crusted dish.

Each layer tells a story of sunshine and garden abundance.

The combination of melted cheese and crisp breadcrumbs creates a texture that sings with every forkful.

Vibrant colors peek through the bubbling surface, promising a delightful meal that captures the essence of warm days.

This gratin turns simple ingredients into a spectacular centerpiece that will have everyone asking for seconds.

Let’s find out this delicious celebration of summer bounty and savor every incredible bite.

Tools That Make Summer Gratin Simple

• Skillet: Large pan for sautéing onions and garlic.
• 2-quart baking dish: Greased ceramic or glass dish for layering and baking vegetables.
• Cutting board: Surface for slicing vegetables.
• Sharp knife: Essential for precise vegetable slicing.
• Cheese grater: For grating or shredding cheese.
• Colander: Used to drain tomato slices.
• Mixing bowl: For tossing zucchini and squash with seasonings.
• Wooden spoon or spatula: For stirring and mixing ingredients.

How to Layer and Bake Summer Gratin

• Flavor Foundation Sizzling onions dance in a skillet until they turn golden, with garlic joining the party for a quick moment.
• Dish Preparation A welcoming 2-quart ceramic canvas gets a light olive oil massage, with caramelized onions spreading across the bottom. The oven warms up to a cozy 375°F.
• Vegetable Symphony Fresh zucchini and summer squash waltz with thyme, olive oil, salt, and pepper, creating a vibrant medley.
• Layered Masterpiece Juicy tomato slices intermingle with seasoned vegetables, with soft cheese tucked between each colorful layer like a delicate blanket.
• Cheesy Crown A final sprinkle of cheese and thyme creates a crispy, aromatic topping that promises deliciousness.
• Baking Magic The creation bakes until edges turn a beautiful golden brown and bubbling excitement fills the kitchen, resting briefly before becoming a mouthwatering centerpiece.

Tips to Brighten Summer Gratin Flavor

• Experiment with different cheeses like gouda, fontina, or gruyère for unique flavor profiles that transform the gratin's taste.
• Try rotating fresh herbs such as basil, oregano, or rosemary instead of thyme to create exciting seasonal variations that complement summer vegetables.
• Prepare the entire gratin up to one day in advance and refrigerate, then bake just before serving to save time and enhance flavor melding.
• Replace zucchini or squash with alternative summer vegetables like eggplant, bell peppers, or thinly sliced carrots for a colorful and nutritious spin on the classic recipe.
• Add crumbled cooked bacon, diced chicken, or small shrimp between vegetable layers to turn this side dish into a satisfying main course that will impress dinner guests.

Fresh Ideas for Serving Summer Gratin

• Fresh Garden Companion: Serve this vibrant summer gratin alongside grilled chicken breasts for a complete, colorful meal that celebrates seasonal vegetables.
• Mediterranean Picnic Platter: Slice the gratin into wedges and pack for an outdoor lunch with crusty artisan bread, olives, and a light white wine for a delightful alfresco experience.
• Elegant Brunch Centerpiece: Present the golden-topped gratin as a stunning vegetarian main dish during weekend brunch, complemented by a crisp green salad and soft-scrambled eggs.
• Rustic Side Dish Delight: Offer this gratin as a rich, flavorful accompaniment to roasted fish or lean pork tenderloin, bringing Mediterranean warmth to your dining table.

Best Ways to Store Vegetable Gratin

• Fridge Fresh Strategy: Store leftover gratin in an airtight container for up to 3-4 days. The flavors will continue to meld, making each bite even more delicious.
• Make-Ahead Magic: Assemble the entire dish a day before baking and refrigerate. This technique allows herbs and seasonings to intensify, creating deeper taste profiles.
• Freezer-Friendly Option: Wrap cooled gratin tightly in plastic wrap and aluminum foil. Freeze for maximum 2 months. Thaw overnight in refrigerator and reheat at 350°F for 20-25 minutes.
• Portion Control Pro: Cut gratin into individual servings before refrigerating. This makes reheating quick and prevents unnecessary repeated warming that could dry out the vegetables.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 70 minutes

Total Time: 1 hour 30 minutes

Calories: 220 kcal

Servings: 7

Summer Gratin Ingredients to Keep Handy

• Tomatoes: Choose ripe, vibrant summer tomatoes for peak sweetness and juiciness, ensuring even slicing for uniform cooking.
• Zucchini, Yellow Summer Squash: Select firm, glossy vegetables without blemishes, slicing thinly to create delicate, tender layers in the gratin.

• Onions, Garlic: Use fresh, crisp onions and plump garlic for robust, deep flavor that infuses the entire dish with a savory foundation.
• Fresh Thyme: Pick bright green, fragrant thyme sprigs that release intense herbal notes, elevating the vegetable medley with a subtle earthiness.
• Salt, Black Pepper: Select high-quality sea salt and freshly ground pepper to enhance and balance the natural sweetness of summer vegetables.

• Olive Oil: Choose extra virgin olive oil with a fruity, peppery profile to add luxurious moisture and enhance the vegetable's natural flavors.
• Parmesan Cheese: Opt for authentic, aged Parmesan with a nutty, sharp taste that creates a golden, crispy crust and provides a delightful umami depth.

Creamy Summer Gratin Recipe

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4.5 from 34 reviews

• Total Time: 1 hour 30 minutes
• Yield: 7 1x

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Description

Summer gratin blends garden-fresh zucchini, tomatoes, and herbs into a delightful Mediterranean classic. Crisp breadcrumb topping and melted cheese create a rustic dish that celebrates seasonal produce with simple French countryside elegance.

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Ingredients

Scale 1x2x3x

• 1.25 lbs (567 g) ripe small or medium tomatoes, cored and sliced into 0.25-inch rounds
• 0.75 lb (340 g) zucchini (about 2 small), sliced into 0.25-inch rounds
• 0.75 lb (340 g) yellow summer squash (about 2 small), sliced into 0.25-inch rounds
• 1.25 cups (296 ml) Parmesan cheese, grated
• 5 tbsps (75 ml) olive oil
• 2 medium onions, finely sliced
• 0.25 cup (59 ml) fresh thyme, chopped
• 1 medium garlic clove, finely minced
• 1 tsp salt
• Black pepper, freshly ground, to taste

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Instructions

1. Prep Base: Lightly oil a 2-quart baking dish, creating a non-stick surface for optimal cooking.
2. Caramelize Aromatics: Sauté onions in a skillet over medium heat until deeply golden, approximately 8-10 minutes, then quickly introduce minced garlic, stirring for 45-60 seconds to release its fragrant notes.
3. Layer Foundation: Spread the caramelized onion and garlic mixture evenly across the baking dish’s bottom, establishing a robust flavor foundation.
4. Vegetable Preparation: Pat tomato slices dry and slice zucchini and yellow squash into uniform, thin rounds; toss with olive oil, thyme, salt, and pepper to ensure even seasoning.
5. Assemble Gratin: Construct alternating layers of vegetables, generously interspersing grated cheese between each tier, then crown the dish with a final sprinkle of cheese and thyme.
6. Bake and Rest: Preheat oven to 375°F (190°C), then bake for 60-70 minutes until the surface achieves a deep golden-brown hue and vegetables become tender and bubbling; allow the gratin to rest for 15 minutes before serving to help ingredients set and enhance cohesion.

Notes

• Moisture Management: Pat vegetables completely dry to prevent a soggy gratin, ensuring crisp and concentrated flavors.
• Uniform Slicing: Use a mandoline or sharp knife to create consistent vegetable rounds for even cooking and elegant presentation.
• Cheese Selection: Choose high-moisture cheeses like Gruyère or Parmesan for enhanced melting and rich, complex flavor profiles.
• Temperature Rest: Allow the gratin to settle for 15 minutes after baking, which helps ingredients bind and makes serving more manageable.

• Prep Time: 20 minutes
• Cook Time: 70 minutes
• Category: Dinner
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 7
• Calories: 220
• Sugar: 3 g
• Sodium: 350 mg
• Fat: 18 g
• Saturated Fat: 5 g
• Unsaturated Fat: 13 g
• Trans Fat: 0 g
• Carbohydrates: 10 g
• Fiber: 2 g
• Protein: 6 g
• Cholesterol: 15 mg