This vibrant gratin layers thinly sliced zucchini, onions, carrots, peppers, tomatoes, and mushrooms in a light, savory custard of eggs, milk, flour, and baking powder. A final sprinkle of cheese melts to a golden finish, binding the vegetables into a tender, sliceable casserole. Perfect for a cozy weeknight dinner, a hearty brunch, or a potluck contribution, its medley of textures—from crisp edges to creamy center—and layers of garden‑fresh flavor make it universally appealing.
Preparation, Cook, and Total Times
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Preparation Time: 20 minutes (slicing, sautéing, mixing)
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Cook Time: 45 minutes (baking and finishing)
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Total Time: 1 hour 5 minutes
YIELD
Serves 6–8 as a main or 8–10 as a side.
Cuisine
Contemporary European‑inspired vegetable bake.
A Full List of Ingredients
For the Vegetable Layers:
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2 medium zucchini, thinly sliced
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1 onion, thinly sliced
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1 carrot, peeled and thinly sliced
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1 bell pepper, deseeded and chopped
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4 small tomatoes, quartered
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7–8 mushrooms, sliced
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Salt and freshly ground black pepper, to taste
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2 Tbsp olive oil, divided
For the Batter:
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3 large eggs
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300 ml milk
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5 Tbsp all‑purpose flour
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10 g baking powder (about 2 tsp)
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Pinch of salt and pepper
For the Topping:
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150 g hard cheese (e.g., cheddar or gruyère), grated
Step‑by‑Step Cooking Directions
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Preheat and Prep: Preheat oven to 180 °C (350 °F). Line a baking sheet or 9×13 inch dish with parchment paper.
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Season the Zucchini: Place sliced zucchini in a bowl, season with salt, toss, and let rest 10 minutes to draw out moisture. Squeeze gently and pat dry.
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Sauté the Onion: In a skillet over medium heat, warm 1 Tbsp olive oil. Add onion and cook until translucent, about 5 minutes. Transfer to a bowl.
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Cook Carrot & Pepper: In the same skillet, add 1 Tbsp oil, then carrot and pepper. Sauté 4–5 minutes until slightly softened. Remove and set aside.
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Add Mushrooms & Tomatoes: Sauté mushrooms 5–7 minutes until golden, season lightly with salt and pepper. Stir in tomatoes and cook 2 minutes. Remove from heat.
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Whisk the Batter: In a large bowl, whisk eggs, milk, flour, baking powder, salt, and pepper until smooth.
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Layer the Vegetables: On the prepared pan, arrange zucchini slices in an even layer. Scatter onions, carrots, peppers, mushrooms, and tomatoes evenly over the zucchini.
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Pour the Batter: Gently pour the egg‑milk mixture over the vegetables, allowing it to fill spaces.
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Bake: Place in oven for 30 minutes, until the batter is set at the edges.
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Add Cheese: Remove from oven, sprinkle grated cheese over the top, and bake an additional 5–10 minutes until melted and golden.
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Rest & Serve: Let rest 5 minutes before slicing. Serve warm.
Nutritional Information
(Per serving, approx.)
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Calories: 200 kcal
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Carbohydrates: 15 g
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Protein: 9 g
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Fat: 11 g
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Fiber: 3 g
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Sodium: 280 mg
The Origins and Popularity of the Recipe
Vegetable gratins trace back to French countryside cooking—layering garden produce under custard or cream and cheese. This modern spin uses a lighter egg‑milk binder and incorporates Mediterranean staples (olive oil, zucchini, pepper) for a fresh, health‑minded version. Its ease and adaptability have made it a staple on food blogs and family tables alike.
Reasons Why You’ll Love the Recipe
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Colorful & Flavorful: A rainbow of veggies in every bite.
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Minimal Hands‑On Time: Quick sauté and simple batter.
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Make‑Ahead Friendly: Assemble ahead and bake later.
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Vegetarian & Crowd‑Pleasing: Appeals to all palates.
Health Benefits
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Vegetable Powerhouse: Provides vitamins A, C, and fiber.
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Calcium Boost: Cheese adds bone‑friendly calcium.
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Protein & Satiety: Eggs supply quality protein for lasting fullness.
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Healthy Fats: Olive oil contributes heart‑healthy monounsaturated fats.
Serving Suggestions
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With a crisp green salad dressed in lemon and olive oil.
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Alongside grilled fish or roasted chicken for a complete meal.
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With crusty bread to soak up any juices.
Common Mistakes to Avoid
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Skipping Zucchini Drain: Leads to a watery bake—always pat dry.
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Uneven Slicing: Use uniform thickness (3–5 mm) for even cooking.
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Overbaking: Custard becomes rubbery—check at 30 minutes and remove when set.
Pairing Recommendations
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Wine: A bright Sauvignon Blanc or light rosé.
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Beer: A crisp pilsner or wheat ale.
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Non‑Alcoholic: Sparkling water with a slice of lemon.
Cooking Tips
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Room‑Temp Eggs & Milk: Ensures smooth batter.
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Gentle Layers: Avoid packing veggies too tightly to let batter flow.
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Rotate Pan: Halfway through baking for even browning.
Variations to Try
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Spicy Kick: Add chili flakes or diced jalapeño.
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Herb Infusion: Stir fresh thyme or rosemary into the batter.
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Cheese Swap: Use feta or goat cheese for tang.
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Gluten‑Free: Substitute flour with chickpea flour.
Similar Recipes to Try
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Classic Potato Dauphinoise
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Zucchini & Tomato Ratatouille
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Mushroom & Spinach Strata
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Vegetable Frittata
Ingredient Spotlight
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Zucchini: Low‑calorie, high in vitamin C and water content—ideal for light bakes.
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Mushrooms: Rich in umami and B‑vitamins; absorb flavors beautifully.
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Eggs: Provide structure and protein, binding the bake together.
Conclusion
This Baked Zucchini & Vegetable Medley Gratin transforms simple ingredients into a show‑stopping dish. Its layers of garden‑fresh produce, light custard, and melted cheese strike the perfect balance of comfort and elegance. Whether you’re feeding family or entertaining friends, it’s a versatile recipe that delights every time.
Frequently Asked Questions
1. Can I substitute milk for cream?
Yes—whole milk keeps it lighter; cream yields a richer custard.
2. How do I prevent sogginess?
Salt and drain zucchini, and pat completely dry before layering.
3. Can I use frozen vegetables?
Thaw and drain thoroughly, then reduce bake time slightly to avoid overcooking.
4. What size baking dish works best?
A 9×13 inch or similar‑sized pan allows even distribution.
5. How do I reheat leftovers?
Warm in a 160 °C (325 °F) oven for 10 minutes or microwave individual slices.
6. Is this recipe dairy‑free?
Use dairy‑free milk and omit or replace cheese with a plant‑based alternative.
7. Can I assemble in advance?
Yes—cover and refrigerate up to 24 hours before baking.
8. Why add baking powder?
It lightens the batter, creating a tender custard texture.
9. What other cheeses can I use?
Gruyère, fontina, or mozzarella all work well.
10. How do I make it vegan?
Use flax eggs, plant‑based milk, and vegan cheese; ensure no animal‑derived ingredients.