• Home
  • About
  • Contact
  • Policies
    • Privacy
    • Disclosure
    • Official Rules
  • Recent Posts

A Magical Mess

Finding Magic in Every Mess

  • Make Food
    • Breakfast
    • Lunch & Dinner
    • Side Dishes
    • Snacks & Appetizers
    • Dessert
    • Magical Treats
    • Drinks
  • Live Life
    • Pets & Family
    • Self-Care
      • Daith Piercing Journey
    • Entertainment
  • Get Creative
    • Crafts & DIY
    • Household
You are here: Home / Make Food / Snacks and Appetizers / Zucchini and Vegetable Gratin Recipes

Snacks and Appetizers

Zucchini and Vegetable Gratin Recipes

Disclosure: This post may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link.

173shares
  • Share
  • Tweet
  • Yummly

Zucchini is one veggie that people with gardens seem to have in abundance as the summer ends. While it’s always nice to slice them and toss them in a salad, or make (yet another) ever enjoyable zucchini bread, I was looking to make something a bit more on the healthy side. And then it hit me – zucchini, tomato and potato gratin! Not only is it a great way to layer the flavors of some yummy veggies (okay, and cheese, too) but it was super healthy as well.

Zucchini and Vegetable Gratin Recipes

What is a Gratin?

According to Wikipedia, “Gratin is a widespread culinary technique in food preparation in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg and/or butter. Gratin originated in French cuisine and is usually prepared in a shallow dish of some kind. A gratin is baked or cooked under an overhead grill or broiler to form a golden crust on top and is traditionally served in its baking dish.” Here, I’ve used summer vegetables to make an all vegetable gratin. I used olive oil, but you can use butter. I opted out of using egg, as it wouldn’t have complimented this dish. I just wanted each vegetable to come through and taste as it should – like summer!

Zucchini and Vegetable Gratin

Zucchini and Vegetable Gratin Recipes

If you have a food processor you can make sliced potatoes, or whatever else you need to slice, for that matter, in NO time! I sliced about 6 medium baking potatoes here. My first choice was to use the creamier variety, a red potato. But, use what you have, right?

Zucchini and Vegetable Gratin Recipes

Using the same technique as with the potatoes, I sliced the zucchini and yellow squash. I cut the red and yellow tomatoes by hand. I’m sure going to miss these nice home grown tomatoes from the summer!

Zucchini, Potato and Tomato Gratin

Ingredients:

*special note for both types of gratin. Times will vary depending on how thick your vegetables are sliced. I used my food processor to cut uniform 1/8th inch slices, so my timing reflects a proper cooking time for that size. If you have a thicker cut on your veggies, you will need to check for proper tenderness in the gratin.

  • 2 small zucchini squash, sliced about 1/8th inch thick
  • 2 small yellow squash, sliced about 1/8th inch thick
  • 2-3 baking potatoes, or 4-6 red potatoes, sliced about 1/8th inch thick
  • 1 cup cherry or grape tomatoes, halved
  • salt and freshly ground pepper
  • 1/2 cup Asiago cheese, grated
  • olive oil

Instructions:

  1. Preheat oven to 325 degrees.
  2. Drizzle olive oil inside a shallow baking dish making sure the oil coats the sides.
  3. Layer in the sliced zucchini, yellow squash and the potato alternating vegetables in a circular pattern until reaching the center of the dish.
  4. Top gratin with sliced tomatoes.
  5. Season with salt and fresh ground pepper.
  6. Sprinkle with cheese.
  7. Pour about two tablespoons of water in the gratin dish so veggies can steam just a bit from the bottom up while cooking, but not much more than that, or they will not brown properly.
  8. Drizzle about 2-3 tablespoons olive oil on top of the fully assembled dish.
  9. Bake for about 20 minutes.
  10. Check to see that top is brown with a light crust.
  11. Cool for about 10 minutes before eating.
Zucchini and Vegetable Gratin Recipes

This is where you start layering those pretty veggies! Just alternate and move around in concentric circles, pretend that you are waaaay creative. Don’t tell anyone how easy it really is! It is at this point that I added the kosher sea salt, fresh ground pepper, and the grated Asiago cheese. Some freshly chopped herbs would also be very nice here, too.

And, here is another type of gratin for you! Zucchini, potato and sweet onion. This one has goat cheese to really flavor it up!

Zucchini and Vegetable Gratin Recipes

Zucchini, Potato and Sweet Onion Gratin

Ingredients:

  • 2 small zucchini squash, sliced about 1/8th inch thick
  • 2 small yellow squash, sliced about 1/8th inch thick
  • 2-3 baking potatoes (or 4-6 red potatoes, sliced about 1/8th inch thick)
  • 1 Sweet (Vidalia) onion, sliced about 1/8th inch thick
  • salt and pepper
  • 1package (about 2 oz) plain goat cheese, crumbled
  • olive oil

Instructions:

  1. Preheat oven to 325 degrees.
  2. Drizzle olive oil inside a shallow baking dish making sure the oil coats the sides.
  3. Layer in the sliced zucchini, yellow squash and the potato alternating vegetables in a circular pattern until reaching the center of the dish.
  4. Tuck slices of sweet onion in and around the gratin, and place a few on top.
  5. Season with salt and fresh ground pepper.
  6. Sprinkle with goat cheese.
  7. Pour about two tablespoons of water in the gratin dish so veggies can steam just a bit from the bottom up while cooking, but not much more than that, or they will not brown properly.
  8. Drizzle about 2-3 tablespoons olive oil on top of the fully assembled dish.
  9. Bake for about 20 minutes.
  10. Check to see that top is brown with a light crust.
  11. Cool for about 10 minutes before eating.
Zucchini and Vegetable Gratin Recipes

After it is all baked, this dish makes a great lunch with soup or a perfect side at dinner. You can change up any of the veggies you like, the key is to slice them all the same thickness so the dish can cook to the right tenderness throughout. It is easy to change the cheese, pick a favorite! Toss in a handful buttered breadcrumbs with the cheese to make more of a crusty/crumbly topping. Hmm. With fall right around the corner, maybe I’ll try some carrot and butternut squash next time?

Zucchini and Vegetable Gratin Recipes

What do you do with leftover zucchini or summer squash?


About Jennifer

Jennifer is the founder of A Magical Mess. She is married to a wonderful man, and together they live with their three rescue dogs. Jen is an entrepreneur at heart. Hobbies and interests include working, reading, playing word games, and learning new things.

Free Printable Fairy Activity Sheets!

Privacy Policy
« Ross Dress For Less New Chicago Location
Turkey Lettuce Cups Recipe »

Comments

  1. daisy says

    November 8, 2014 at 12:58 pm

    I’ve never tried anything like this before, but love that it is an extra way to pack extra veggies in! My husband loves zucchini, so I know that he will be happy once I make this.

  2. Emily says

    November 8, 2014 at 1:47 pm

    That looks amazing and needs to be added to my menu plan next week! Potatoes, Tomatoes, and Zucchini OH MY!

  3. Dawn says

    November 8, 2014 at 3:45 pm

    This looks delicious! I love how healthy it is, too with all those vegetables. Of course, I’m thinking this might be awesome in a crock pot, too!

  4. Mama to 5 BLessings says

    November 8, 2014 at 6:48 pm

    Oh that sounds amazing! I love dishes like this, doesn’t even feel like you are eating veggies!

  5. Carlee C says

    November 8, 2014 at 10:52 pm

    What a delicious combination. I would love to incorporate more veggies into my kid’s diet and this looks great.

  6. LauraOinAK says

    November 13, 2014 at 1:20 pm

    I love the mixture of squash and tomatoes. I wonder if my zucchini phobic boys would enjoy this dish as they adore most anything with cheese. (Or, I could add bacon to really get them!)

  7. M.Clark says

    November 20, 2014 at 10:50 pm

    Both gratins look and sound delicious, I would love to try them both. I would use left over zucchini or summer squash to make a vegetable stew. Thank you for sharing this recipe post.

  8. Lori Hart says

    December 2, 2014 at 11:05 am

    You had me at gratin 🙂 This looks amazing!! Found your recipe at the Simple Supper Tuesday Link Party. I am one of the hostesses of Tickle My Tastebuds and would love you to stop by and link up this recipe if you have not yet already. Here is the link

    Lori

  9. Amanda @ The Anti Mom Blog says

    December 4, 2014 at 8:57 am

    this looks so delicious! anything gratin i am about! 🙂 pinning this to make over the holidays

  10. Emily @ Love, Pasta and a Tool Belt says

    December 6, 2014 at 12:14 pm

    We love Zucchini in our house and this looks delicious! Coming over from Show Stopper Saturday!

  11. Lou Lou Girls says

    December 7, 2014 at 4:20 pm

    This looks so good! Pinned and tweeted. Lou Lou Girls

  12. Fee Roberts says

    December 7, 2014 at 7:23 pm

    I love everything in this recipe! I have to make this, thanks for sharing 🙂

  13. Ginger says

    December 9, 2014 at 8:14 pm

    Yes! I’m loving your recipes. Pinning this one too. 🙂

  14. David Fultner says

    December 29, 2014 at 6:22 pm

    Great idea. thanks for sharing.

  15. Alyssa @ Piece of Home says

    January 8, 2015 at 9:12 am

    This looks fabulous! I need to add more veggie dishes like this to our meals. Thanks for sharing!

  16. Linda says

    January 9, 2015 at 4:58 pm

    Great idea for zucchini. Love the Gratin idea!

About Me

Welcome to A Magical Mess! My name is Jen. Click my picture to learn more. 
Jen Soltys and her little dog

Get free unicorn coloring pages!

unicorn coloring pages on workspace with art supplies

Unicorn Coloring Pages

A Magical Mess is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

You May Also Like

Top of layered jello with whipped cream dollop.

Valentine’s Day Layered Jello

Layers of brownies, pudding, and whipped cream in a trifle dish.

Chocolate Brownie Trifle Recipe

Strawberry crispy bark candy lined up on a board.

Crispy Chocolate Bark Candy

Three hot chocolate bombs on a board next to a mug.

Easy Hot Chocolate Bombs

Two Valentine's day cookies in front of a cup of coffee.

Marble Iced Sugar Cookies

Copyright © 2021 · Divine theme by Restored 316

We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.OkRead more