This vibrant, vegetable-packed gratin layers tender zucchini and juicy tomato slices with blanched spinach and melty mozzarella, all baked to golden-brown perfection. A final sprinkle of Parmesan and a dollop of tangy, herbed yogurt dip transform humble ingredients into a stunning centerpiece that’s as delicious as it is colorful. Perfect for a light dinner, a hearty side, or a meatless main, this dish celebrates summer produce and easy assembly.
Cooking Time
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Preparation: 25 minutes (slicing, salting, layering)
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Baking: 20 minutes at 200 °C (400 °F) + 20–25 minutes at 180 °C (350 °F)
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Total Time: Approximately 1 hour 10 minutes
Ingredients
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Vegetables & Layers:
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2–3 medium zucchini (about 500 g), thinly sliced
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Cold water and 1 tsp salt (for soaking zucchini)
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3–4 ripe tomatoes, thinly sliced
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200 g fresh spinach
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100 g shredded pizza mozzarella
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150 g fresh mozzarella, sliced
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2 garlic cloves, minced
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2 tbsp olive oil, divided
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1 tbsp Herbs de Provence
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Salt and freshly ground black pepper, to taste
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Toppings & Finish:
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2 tbsp grated Parmesan cheese
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Fresh basil or parsley (optional garnish)
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Herbed Yogurt Dip:
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4 tbsp Greek yogurt
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1 tbsp mayonnaise
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1 tbsp chopped fresh dill
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½ tsp garlic powder
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Pinch of salt and pepper
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Step-by-Step Cooking Directions
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Prepare Zucchini: Place zucchini slices in a bowl of cold water with 1 tsp salt. Let rest 15 minutes, then drain and pat dry—this removes excess moisture for crisper layers.
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Roast Zucchini & Tomato Base: Preheat oven to 200 °C (400 °F). Arrange zucchini and tomato slices in a single layer on a baking sheet. Drizzle with 1 tbsp olive oil, season with salt, pepper, and Herbs de Provence. Bake 20 minutes until edges begin to brown.
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Wilt Spinach: Meanwhile, heat remaining 1 tbsp oil in a skillet over medium heat. Add minced garlic and cook 30 seconds. Add spinach, season lightly, and sauté until just wilted (2–3 minutes). Set aside.
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Assemble First Layer: Reduce oven to 180 °C (350 °F). In your baking dish, layer half the roasted zucchini, then half the spinach, followed by half the shredded mozzarella, and a few slices of fresh mozzarella.
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Add Tomato Layer: Top with the roasted tomato slices, season, and drizzle any pan juices over them.
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Repeat Layers: Repeat zucchini, spinach, shredded mozzarella, and fresh mozzarella.
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Finish & Bake: Sprinkle evenly with Parmesan. Bake at 180 °C for 20–25 minutes, until cheese is melted and golden and the gratin bubbles around the edges.
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Make the Dip: While the gratin bakes, whisk together Greek yogurt, mayonnaise, dill, garlic powder, salt, and pepper. Chill until ready to serve.
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Serve: Let the gratin rest 5 minutes, garnish with fresh herbs if using, and serve warm with the herbed yogurt on the side.
Nutritional Information
(Per serving; serves 6)
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Calories: 210 kcal
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Protein: 11 g
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Carbohydrates: 8 g
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Dietary Fiber: 2 g
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Sugars: 5 g
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Fat: 14 g
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Saturated Fat: 6 g
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Sodium: 380 mg
The Origins and Popularity of the Recipe
Layered vegetable bakes like this draw inspiration from Mediterranean and French gratins, where simple produce and cheese combine under the oven’s heat. The technique of salting and roasting zucchini echoes Italian antipasti preparations, while the use of Herbs de Provence and a yogurt-based dip gives a modern, light twist. Its rise on food blogs and Instagram stems from the photogenic color contrast and ease of customization.
Reasons Why You’ll Love the Recipe
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Showstopping Presentation: Beautiful, colorful layers shine through the bubbling cheese.
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Meatless Satisfaction: Hearty enough to serve on its own, yet light and fresh.
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Make-Ahead Friendly: Prep and assemble early, then bake just before serving.
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Customizable: Swap in eggplant, bell peppers, or kale—keep the layering going!
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Family Appeal: Kids love the cheesy layers, adults love the vibrant veggies.
Health Benefits
Zucchini and spinach deliver vitamins A and C, fiber, and antioxidants. Tomatoes contribute lycopene and additional vitamin C. Using moderate cheese and healthy olive oil ensures good fats without overindulgence. The herbed yogurt provides probiotics and protein, making this dish balanced and nourishing.
Serving Suggestions
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Rustic Salad: A side of mixed greens with lemon vinaigrette.
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Grains: Spoon over quinoa, farro, or couscous to soak up juices.
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Proteins: Pair with grilled fish or chicken for a complete meal.
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Bread: Offer crusty baguette or garlic bread to mop up the cheesy sauce.
Common Mistakes to Avoid
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Skipping Zucchini Soak: Unsoaked zucchini can release water and make the bake soggy.
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Overcrowding Layers: Give each vegetable space to roast and caramelize.
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High Heat for Spinach: Wilt it quickly over medium heat to preserve vivid color.
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Uneven Slicing: Aim for uniform ¼ cm thickness so all layers cook evenly.
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No Rest Time: Let the gratin sit briefly after baking to firm up for cleaner slices.
Pairing Recommendations
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Wines: A crisp Sauvignon Blanc or light Rosé balances the richness.
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Beers: A pilsner or wheat beer complements herbal notes.
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Non-Alcoholic: Sparkling water with a lemon wedge or an iced mint tea refreshes the palate.
Cooking Tips
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Dry Vegetables Thoroughly: Pat sliced zucchini and tomatoes dry before roasting for better browning.
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Herb Variations: Try oregano, thyme, or a pinch of red pepper flakes for a spicy kick.
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Cheese Options: Replace pizza mozzarella with burrata or feta for different textures.
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Even Layering: Use a small offset spatula to spread ingredients evenly and avoid air pockets.
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Leftovers: Reheat single portions in the oven or a toaster oven to maintain crisp edges.
Similar Recipes to Try
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Eggplant Parmigiana
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Classic Ratatouille Bake
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Spinach & Feta Pie (Spanakopita)
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Caprese-Stuffed Portobello Mushrooms
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Mediterranean Vegetable Lasagna
Variations to Try
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Protein Boost: Add cooked chickpeas or shredded rotisserie chicken between layers.
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Spicy Layers: Drizzle harissa or sriracha between vegetable tiers.
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Vegan Version: Use dairy-free cheese and swap yogurt dip for a cashew-based sauce.
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Herb Pesto: Spread basil pesto on each veggie layer instead of olive oil and herbs.
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Grain Layer: Incorporate thin polenta or cooked couscous layers for extra substance.
Ingredient Spotlight
Herbs de Provence: A fragrant blend of dried herbs—typically thyme, rosemary, oregano, and lavender—that infuses dishes with the aromas of southern France. A sprinkle on roasted vegetables elevates simple flavors instantly.
Conclusion
This Layered Zucchini, Tomato & Spinach Gratin marries the freshness of summer vegetables with the comfort of melted cheese and a creamy dip. Its stunning layers, effortless steps, and adaptability make it a go-to for weeknight dinners, entertaining, or meal prep. Embrace the bountiful produce, customize as you like, and delight in each flavorful, cheesy bite.
Frequently Asked Questions
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Can I skip soaking the zucchini?
You can, but it may release too much water, leading to a soggy bake. -
How do I store leftovers?
Refrigerate in an airtight container for up to 3 days; reheat in the oven for best texture. -
Is this dish gluten-free?
Yes—no gluten-containing ingredients are used. -
Can I assemble and refrigerate ahead?
Assemble the night before, cover, and bake when ready; add 5 minutes to bake time if cold. -
What if I don’t have Herbs de Provence?
Substitute Italian seasoning or a mix of dried oregano and thyme. -
How do I make it spicier?
Add crushed red pepper flakes or a spicy cheese layer (pepper jack). -
Can I use frozen spinach?
Thaw and squeeze out excess moisture before using. -
Why did my top brown too fast?
Tent loosely with foil during the last 10 minutes of baking. -
How to get crispier edges?
Bake uncovered on the bottom rack of your oven for extra heat beneath. -
Can I halve the recipe?
Yes—use a smaller dish and adjust cooking time downward by about 5–10 minutes.