This comforting vegetable bake layers tender zucchini and potatoes in a light, golden semolina‑Parmesan crust. Eggs and a touch of milk bind the vegetables into a sliceable casserole, while fresh parsley and dill lend herbal brightness. Paired with a cooling cucumber‑dill yogurt sauce, it makes an elegant vegetarian main or side dish—perfect for weeknight dinners, potlucks, or brunch.
Preparation and Cook Time
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield
Serves 4–6
Cuisine
Modern European‑inspired vegetarian bake
Ingredients
For the Gratin:
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3 medium zucchini, thinly sliced
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2 medium potatoes, peeled and thinly sliced
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Salt and freshly ground black pepper, to taste
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3 Tbsp semolina
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50 ml milk
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120 g grated Parmesan cheese
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1 sprig parsley, finely chopped
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1 sprig dill, finely chopped
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2 large eggs
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3 Tbsp all‑purpose flour
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1 tsp baking powder
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1 bell pepper, diced
For the Cucumber‑Dill Yogurt Sauce:
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3 Tbsp Greek yogurt or sour cream
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½ cucumber, peeled, seeded, and grated
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1 sprig dill, finely chopped
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1 garlic clove, minced
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Salt and pepper, to taste
Step‑by‑Step Directions
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Preheat Oven & Prep Dish:
Preheat oven to 180 °C (350 °F). Lightly grease a 22 × 18 cm (9 × 7 inch) baking dish. -
Layer Vegetables:
In a large bowl, toss zucchini, potatoes, and bell pepper with a pinch of salt and pepper. Arrange half the zucchini and potato slices in the baking dish in an even layer. -
Make Semolina Mixture:
In a separate bowl, whisk eggs, milk, semolina, flour, baking powder, and half the Parmesan until smooth. Stir in chopped parsley and dill. Season with salt and pepper. -
Assemble Gratin:
Pour half of the semolina‑egg mixture over the first layer of vegetables. Top with the remaining zucchini and potatoes, then pour over the rest of the binder. Sprinkle the remaining Parmesan evenly on top. -
Bake:
Bake uncovered for 30 minutes, or until the top is golden and the vegetables are tender when pierced. -
Prepare Sauce While Baking:
In a small bowl, combine yogurt (or sour cream), grated cucumber, chopped dill, and minced garlic. Season with salt and pepper. Chill until ready to serve. -
Serve:
Let the gratin rest for 5 minutes after baking. Cut into squares and serve warm with a dollop of cucumber‑dill sauce.
Nutritional Information (per serving, approximate)
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Calories: 220 kcal
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Carbohydrates: 18 g
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Protein: 10 g
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Fat: 12 g
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Fiber: 3 g
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Sodium: 350 mg
Origin and Popularity
Gratin dishes, originating from French cuisine, traditionally layer vegetables with a creamy binder and cheese, then bake until golden. This semolina‑Parmesan twist lightens the classic by replacing heavy creams with eggs and semolina for a crisp, tender texture. Cucumber‑dill sauces are common in Eastern European cooking, offering a refreshing counterpoint that has gained popularity in modern fusion cuisine.
Reasons to Love It
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Simple Prep: Minimal chopping and one baking dish.
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Make‑Ahead Friendly: Assemble in the morning and bake later.
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Vegetarian Staple: Packed with veggies and protein from eggs and cheese.
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Textural Contrast: Creamy interior meets a lightly crisp top.
Health Benefits
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Vegetable‑Rich: Zucchini and potatoes provide vitamins A, C, potassium, and fiber.
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Protein Boost: Eggs and Parmesan add high‑quality protein and calcium.
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Probiotic Support: Greek yogurt offers beneficial cultures for gut health.
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Herbal Nutrients: Dill and parsley contribute antioxidants and vitamins.
Serving Suggestions
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Serve alongside a crisp green salad or roasted cherry tomatoes.
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Pair with crusty bread or grain pilaf to soak up any juices.
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Offer additional fresh herbs or a squeeze of lemon for brightness.
Cooking Tips
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Even Slices: Use a mandoline or sharp knife for uniform vegetables.
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Drain Zucchini: If zucchini releases excess water, pat dry to avoid a soggy bake.
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Rest Before Cutting: Let the casserole set for clean slices.
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Cheese Variations: Swap part of the Parmesan for Gruyère or Fontina for deeper flavor.
Variations
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Spicy Kick: Add a pinch of chili flakes to the semolina mixture.
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Mediterranean Twist: Stir in sun‑dried tomatoes and olives.
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Gluten‑Free: Substitute semolina and flour with chickpea flour or gluten‑free mix.
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Vegan Option: Use flax “eggs,” plant‑based milk, and vegan cheese; serve with dairy‑free yogurt.
Make‑Ahead & Storage
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Assembly Ahead: You can assemble the gratin up to 8 hours before baking. Cover tightly and refrigerate; add 5 extra minutes to the bake time.
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Storing Leftovers: Cool completely, then refrigerate in an airtight container for up to 3 days. Reheat in a 170 °C (340 °F) oven for 10 minutes or until warmed through—this helps crisp the top again.
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Freezing Option: Freeze individual portions (uncooked) in freezer‑safe containers for up to 1 month. Thaw in the fridge overnight and bake as directed, adding a few extra minutes.
Ingredient Spotlight
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Semolina: Adds a tender, slightly nutty structure that soaks up flavors without turning gummy, unlike pure starches.
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Zucchini & Potato: Zucchini’s high water content and potatoes’ creaminess balance each other—patting zucchini dry prevents excess moisture.
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Parmesan: Provides savory umami and a golden crust; look for Parmigiano‑Reggiano for best melt and flavor.
Common Mistakes to Avoid
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Soggy Bake: Don’t skip patting zucchini dry after salting—it removes excess liquid.
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Uneven Cooking: Slice vegetables uniformly (∼3 mm thick) so everything finishes together.
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Underseasoning: Season each layer lightly; semolina and eggs absorb salt, so taste the binder before pouring.
Chef’s Pro Tips
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Layer Aroma: Tuck a few fresh herb sprigs between layers for infused flavor—remove before serving.
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Crispier Top: After 25 minutes, switch to broil for 2–3 minutes to deepen the crust without drying the interior.
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Creamier Texture: Substitute half the milk with crème fraîche or ricotta for extra richness.
Pairing Recommendations
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Wine: A crisp Sauvignon Blanc or unoaked Chardonnay complements the herbaceous notes and cuts the richness.
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Side Dish: A simple arugula‑pear salad with lemon vinaigrette refreshes the palate.
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Beverage: Lightly flavored sparkling water with cucumber slices echoes the sauce and keeps things bright.
Similar Recipes to Try
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Corn & Zucchini Polenta Squares: A cornmeal‑based take on the vegetable bake.
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Grilled Veggie Terrine: Layers of zucchini, eggplant, and tomato pressed and served chilled.
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Potato & Leek Frittata: Uses the same binder concept in a skillet, finished under the broiler.
Conclusion
This baked zucchini and potato gratin showcases simple ingredients transformed into a flavorful, satisfying casserole. With its golden, cheesy crust and cool cucumber‑dill sauce, it’s a versatile dish that works as a hearty vegetarian main or an elegant side.
Frequently Asked Questions
1. Can I add other vegetables?
Yes—thinly sliced carrots or leeks work beautifully.
2. How do I prevent sogginess?
Salt zucchini slices and let them rest 10 minutes, then pat dry before layering.
3. Can I bake in individual ramekins?
Absolutely—adjust baking time to 20–25 minutes for smaller portions.
4. How far ahead can I assemble?
Assemble and refrigerate up to 8 hours before baking; may require an extra 5 minutes.
5. What else pairs with the yogurt sauce?
Spread it on sandwiches, use as a dip for fresh veggies, or drizzle over grain bowls.