Summer Vegetable Gratin Recipe (2024)

I make a similar gratin without the bread topping, with the difference that it is baked at 400 degrees for 70 minutes followed by a resting period of 10 min out of the oven (eliminating the pre-cooking phase). The topping I use is chopped herbs and grated parmesan cheese. The recipe comes from Fine Cooking a few years ago and has never failed.

Could this be made ahead and reheated just before serving?

This is a terrific recipe, really robust flavor and the crust was revelatory (I usually use panko, often with oil in it). I made it using a 10" wide LeCreuset casserole and had far more zucchini slices than I could fit in the pan. I was skeptical that the zucchini would cook in 30 minutes, but it did. I used a mix of romas and slicing tomatoes and the latter did fall apart. I used all onions in the bottom layer as I thought the pepper might be a distraction. Great recipe/method/video.

We made this with veggies from the garden - and it was perfect. Finally, a vegetable casserole without all that water. Silky, flavorful, and a great main entree for a summer night. The video made the assembly very easy to follow. Well done Ms Moskin!

We thoroughly enjoyed this. I used a red and a green bell pepper, and I also added a hatch pepper. It was even better the next morning, warmed, with a fried egg over each serving.

I followed the recipe to the letter, and it burned while baking in a 425 oven after sauteeing the aromatics for 20 minutes until the onions were brown. The topping was so excessive--the quantity of bread overwhelmed. And who has a skilled that fits 1.5 lbs of tomatoes sliced to 1/4 inch? Was this recipe tested?

The tomatoes can be left out. My daughter despises them, but loves zucchini. When I make this, I add eggplant slices trimmed into wedges to about the same size as the zucchini and squash. The topping without the tomatoes is still a nice touch.

The vegetable preparation, while more involved than in other gratin recipes, makes for a delicious dish. The crust, however, is a bit problematic. Fresh bread crumbs were a revelation - but an entire baguette is way too much. Mine, from Whole Foods, yielded an enormous quantity of crumbs. About twice as much as there seemed to be in the video. I used half. Even so, this was far too much and overwhelmed even a very well-packed cup of Parmesan.

I have made this over and over—it’s a hit every time. My preferred ingredients include zucchini, sliced Japanese eggplant, and a handful of fennel slivers over the slices and under the tomatoes. I usually forget to buy the yellow squash, but if I remember, in it goes. I always use Panko instead of fresh bread crumbs. This dish really tastes of summer!

And I mince the garlic and leave it in.

This was delicious and not at all soupy, like many gratins.

It's a lot of chopping, but I proclaim it Worth It! I did substitute a cup of panko breadcrumbs instead of fresh from a baguette and it was still delicious. A great way to use up all of that summer squash and zucchini.

This is a favorite I look forward to making this every late summer, when my garden finally has zucchini, tomatoes and basil. I skip the red pepper and do the more onion option. And I always make the topping, using slicer tomatoes vs romas. Like others, I use panko for the breadcrumbs. I find the initial/no-topping baking phase takes longer than the 30 minutes stated, more like 40-45, followed by about 8 minutes for the topping. Pperhaps my zuke slices are stacked more upright than Julia's.

this made Mark’s blood sugar go sky high. Maybe the bread crumbs or the cheese or both.

I chop the garlic and leave it in, and I also add sliced Chinese eggplant. We love this and I have made it for several large parties it always receives rave reviews.

This is really good!! I seasoned each step with thyme and a touch of herbs de provence, which added a little je ne sais quois.Can't go wrong with gruyere. A terrific way to use the bounty of our garden.

This is wonderful. Big hit. Perfect for summer produce. I've halved it & reheated in the oven.

I might keep elements of this but won't do the recipe again. My big fear came true, which was that it would be a soggy mess with all that zucchini -- just a ton of liquid at the bottom. Don't use a whole baguette for the topping, that would be insane...I used about a third of one and it was still more than I could use. Doesn't taste bad, though, so not a total miss!

I love this recipe--and have made it so often that I'm comfortable making a few alterations. I now add thinly sliced Japanese eggplant and use a different fresh bread for the topping, which I drizzle with the leftover tomato oil. Adds just a hint of flavor. I use more garlic, as well, which I chop and leave in, and I add more onion. Extra herbs are also good.

We make all year round now and my family loves it! I don't bother with the tomatoes and bell peppers and just focus on the good spicy onion base along with the zucchini & squash center and fabulous gratin topping. It's beautiful to serve as well as yummy to eat.

I love this recipe! I roast the onions and garlic in the same pan in the oven, stirring occasionally, then added the pepper, cook. Then I layered the zucchini with spices, parmesan cheese in batches. No need to be "color coordinated," the final product does not reveal the colors. (learned this the first time I made this :) Added the bread/cheese topping sans tomatoes. I have roasted the onions/peppers a day ahead, then brought to room temp and layered accordingly. Saved a lot of time!

With the topping, this is a substantial vegetarian main. However, would not need that time-consuming Step 4, domino-arrangement of alternating vegetable slices, as it all gets covered over!

Delicious! This recipe gets my 'best summer recipe' vote. Thank you Julia.