This lovely Zucchini Eggplant Tomato Gratin is a colorful treat! It’s packed with fresh veggies, layered beautifully, and topped with gooey cheese that melts perfectly!
What’s great is how easy it is to make. I love serving it as a side dish or even as a main course. Plus, the leftovers? They taste even better the next day! 😋
Key Ingredients & Substitutions
Zucchini: Fresh zucchini brings a mild flavor and soft texture. If zucchinis are out of season, yellow squash is a great alternative. Both have similar cooking qualities!
Eggplant: I love using globe eggplant for its richness. You could replace it with baby eggplant or even portobello mushrooms if you prefer a different texture.
Tomatoes: Use ripe tomatoes for the best flavor. Cherry tomatoes add sweetness, but you can also use canned diced tomatoes in a pinch; just drain them well first.
Parmesan cheese: Parmesan adds a salty, nutty flavor. If you’re looking for a dairy-free option, nutritional yeast can give a similar umami taste.
Breadcrumbs: Panko is fantastic for crunch! If you don’t have it, regular breadcrumbs work too, but you might miss that extra crunch factor.
How Do I Layer the Vegetables for a Beautiful Gratin?
Layering the veggies neatly not only looks pretty but also helps them cook evenly. Start by overlapping the sliced vegetables in a pattern—zucchini, eggplant, then tomato. This technique allows the flavors to meld together as they bake.
- To keep the layers neat, use a round baking dish to help with spacing.
- Don’t worry if the slices aren’t perfect; rustic is beautiful too!
- Make sure to drizzle your garlic herb oil evenly across the layers to enhance the flavor.
How Can I Ensure My Gratin Gets Crisp on Top?
To achieve a golden and crispy topping, add a good sprinkle of breadcrumbs mixed with grated cheese on top. Here’s how to do this effectively:
- After layering your vegetables, gently toss the breadcrumbs with a bit more olive oil for moisture.
- Drizzled oil also helps them crisp up nicely during baking.
- Wrapping the dish in foil at first traps steam, leading to tender veggies before browning!
- Remove the foil towards the end for that nice crunchy finish.
With these tips, you’ll create a vibrant and tasty dish that looks as good as it tastes! Enjoy your cooking!
Vibrant Zucchini Eggplant Tomato Gratin
Ingredients You’ll Need:
Vegetables:
- 2 medium zucchinis, sliced into 1/4-inch rounds
- 1 medium eggplant, sliced into 1/4-inch rounds
- 3 medium tomatoes, sliced into rounds or halved cherry tomatoes
Flavorings:
- 3 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped (optional)
Toppings:
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs (preferably panko for extra crunch)
For Cooking:
- 3 tablespoons olive oil, plus extra for drizzling and greasing
- Salt and freshly ground black pepper, to taste
- 1/2 teaspoon dried thyme or herbes de Provence
- 1/4 teaspoon red pepper flakes (optional, for a slight kick)
How Much Time Will You Need?
This delicious gratin takes about 15 minutes for preparation and around 50 minutes for cooking. Total time from start to finish is approximately 1 hour and 5 minutes. Perfect for a cozy dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 375°F (190°C). While it’s heating, lightly grease a baking or gratin dish with olive oil to prevent sticking.
2. Prepare the Vegetables:
Slice your zucchinis and eggplants into about 1/4-inch rounds. If you’re using larger tomatoes, cut them into rounds. Cherry tomatoes work just as well if halved.
3. Layering the Vegetables:
Now it’s time to arrange your slices in the greased baking dish. Alternate layers of zucchini, eggplant, and tomatoes, slightly overlapping them to create a visually appealing pattern.
4. Make the Herb Mixture:
In a small bowl, combine the minced garlic, chopped parsley, basil (if you’re using it), dried thyme, salt, pepper, and red pepper flakes. Add 3 tablespoons of olive oil and mix everything together well.
5. Drizzle the Herb Oil:
Evenly drizzle the garlic and herb olive oil over your layered vegetables, ensuring every slice gets some flavor.
6. Prepare the Topping:
In another bowl, mix together the breadcrumbs and grated Parmesan cheese. This will be your crunchy topping!
7. Sprinkle and Drizzle:
Generously sprinkle the breadcrumb and cheese mixture over the layered vegetables. Then, give it a light drizzle of olive oil on top to help achieve a golden crust.
8. Baking Time:
Cover the dish loosely with aluminum foil and pop it in the preheated oven. Bake for about 30 minutes. This will help the vegetables cook through.
9. Crisping the Topping:
After 30 minutes, carefully remove the foil. Continue baking for an additional 15-20 minutes, or until the topping is golden brown and the vegetables are tender.
10. Cool Down and Serve:
Once done, remove your gratin from the oven and let it rest for about 5 minutes. This helps set everything nicely.
11. Final Touches:
Feel free to garnish with any remaining fresh herbs before serving. Enjoy your vibrant and flavorful dish warm, either as a side or a main vegetarian meal!
This gratin is not only beautiful but also a fantastic way to enjoy fresh summer vegetables. Bon appétit!
Frequently Asked Questions (FAQ)
Can I Use Different Vegetables in This Gratin?
Absolutely! While zucchini, eggplant, and tomatoes are traditional, feel free to experiment with other vegetables like bell peppers, mushrooms, or even spinach. Just make sure to cut them into similar sizes for even cooking.
What Is the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in the oven at 350°F (175°C) for about 15 minutes, or until heated through. You can also microwave individual portions for quicker reheating.
Can I Make This Gratin Ahead of Time?
Yes, you can prepare the gratin the day before. Assemble it as instructed, then cover tightly with plastic wrap or foil and refrigerate. Bake just before serving, adding a few extra minutes to the cooking time if it’s coming straight from the fridge.
What Can I Substitute for Parmesan Chees?
If you prefer a dairy-free option, nutritional yeast gives a similar cheesy flavor. Alternatively, try other cheeses like mozzarella or cheddar for a different taste—just adjust the quantity since they can taste saltier or milder than Parmesan!
