Best 2 Zucchini Eggplant Tomato Gratin Recipes

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Zucchini, eggplant, and tomato gratin is a hearty, flavorful dish that is perfect for any occasion. This classic dish, which is layered with sliced zucchini, eggplant, and tomatoes, and topped with a rich and creamy sauce, is sure to be a hit with your family and friends. With just a few simple ingredients and a little bit of time, you can create a delicious and satisfying meal that everyone will love.

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ZUCCHINI, EGGPLANT, TOMATO GRATIN



Zucchini, Eggplant, Tomato Gratin image

Categories     Vegetable     Casserole/Gratin     Summer     Dinner     Bake     Vegetarian

Number Of Ingredients 11

3 tablespoons Olive Oil
2 cups Yellow Onion
1 cup Sliced Bell Peppers (Any Color)
1 Eggplant (Long or Globe)
1 Zucchini Large
2 Tomatoes Medium
3 cloves Garlic
1.5 teaspoon Salt
2 tablespoons Chopped Fresh Parsley (or basil, oregano, etc.)
2 ounces Provolone Cheese, Sliced or Grated
3 tablespoons Parmesan Cheese, Grated

Steps:

  • 1. Sauté the onions and peppers: In a large sauté pan heat 2 Tbsp of the olive oil on medium high heat. Add the sliced onions and cook until lightly browned, stirring frequently, about 10 minutes. Add the sliced bell peppers and continue to cook with the onions until the bell peppers are softened and the onions are well browned, about 5 to 6 minutes more. When done, transfer the onions and bell peppers into a large gratin pan or casserole dish.
  • 2. Slice the eggplant, zucchini, and tomato in similar sized rounds: While the onions and peppers are cooking, slice the eggplant and zucchini in 1/4-inch thick round slices. You'll also want to slice the tomato into 1/4-inch thick slices, but depending on how big your tomato is, you may need to cut the tomato in half or in quarters first. All of the sliced vegetable pieces should be about the same size to make it easier to layer them in an attractive manner.
  • 3. Layer the eggplant, zucchini, tomato rounds on top of the onions, bell peppers as garlic: Preheat the oven to 350°F (175°C). Spread the cooked onions and bell peppers in an even layer at the bottom of the gratin dish. Place the mashed garlic on top of the onions and peppers. Arrange the slices of the eggplant, zucchini, and tomato on top of the cooked onions and peppers, alternating the vegetables, in an attractive pattern, stacking them and fanning them across the surface of the dish.
  • 4. Top with salt, parsley, cheeses, olive oil: Sprinkle with salt and parsley. Top with Provolone and Parmesan cheeses. Drizzle the remaining tablespoon of olive oil around the perimeter, where the vegetables meet the side of the dish.
  • 5. Cover with foil and bake, broil uncovered to finish: Cover with foil (it helps to grease the underside of the foil with a little olive oil so that the cheese as it melts does not stick to the foil). Bake for 40 minutes at 350°F (175°C). Remove the foil. Turn on the broiler and broil for 5 minutes or until nicely browned. from Simply Recipes

CRISP TOMATO, ZUCCHINI AND EGGPLANT BREAD GRATIN



CRISP TOMATO, ZUCCHINI AND EGGPLANT BREAD GRATIN image

Categories     Vegetable

Yield 6 Servings

Number Of Ingredients 9

1/2 medium eggplant, sliced crosswise 1/4 inch thick
1 medium zucchini or yellow squash, sliced 1/4 inch thick
Kosher salt and ground pepper
6 tablespoons extra-virgin olive oil
4 garlic cloves, minced or mashed
One 14-ounce loaf rustic white bread, crusts removed and bread sliced 1/2 inch thick
1/2 cup torn basil leaves
3 medium tomatoes, sliced 1/2 inch thick
1 teaspoon thyme leaves

Steps:

  • 1. Preheat the oven to 400°. In a colander, toss the eggplant and zucchini with 1 teaspoon of kosher salt and let stand for 20 minutes. Drain well and gently squeeze out any excess liquid. 2. Meanwhile, in a small bowl, stir the olive oil with the garlic. Coat a 9-by-13-inch baking dish with 1 1/2 teaspoons of the garlic-infused oil. Tear the bread into 2-inch pieces and line the bottom of the baking dish with bread, fitting the pieces tightly together. Drizzle the bread with 2 tablespoons of the garlic oil and season with salt and pepper. Sprinkle the bread with half of the basil. 3. In a medium bowl, toss the eggplant and zucchini with 2 tablespoons of the garlic oil and season with salt and pepper. Sprinkle the tomato slices with salt and pepper. Arrange the eggplant, zucchini and tomatoes over the bread, overlapping them if necessary. Sprinkle with the thyme leaves, salt and pepper and drizzle with the remaining garlic oil. 4. Bake the gratin for about 40 minutes, until the vegetables begin to brown and the bottom of the bread is golden brown. Remove the vegetable gratin from the oven and let stand until cooled slightly, about 10 minutes. Sprinkle with the remaining basil, cut into pieces and serve. MAKE AHEAD The gratin can be baked up to 2 hours in advance. Reheat in a 350° oven or serve at room temperature.

Tips:

  • Select firm and ripe vegetables: Choose eggplants, zucchini, and tomatoes that are firm to the touch and free of blemishes. Ripe tomatoes will have a deep red color and a slightly soft texture.
  • Slice the vegetables evenly: Cut the eggplants, zucchini, and tomatoes into uniform slices so that they cook evenly. This will also help them to hold their shape in the gratin.
  • Use a flavorful cheese: The type of cheese you use will greatly impact the flavor of the gratin. Choose a cheese that melts well and has a bold flavor, such as Parmesan, Gruyère, or Gouda.
  • Don't overcook the vegetables: The vegetables should be tender but still have a slight bite to them. Overcooking will make them mushy and bland.
  • Serve the gratin immediately: The gratin is best served hot out of the oven, when the cheese is melted and bubbly and the vegetables are still tender.

Conclusion:

Zucchini, eggplant, and tomato gratin is a delicious and versatile dish that can be enjoyed as a main course or side dish. It's a great way to use up summer vegetables and is sure to be a hit with your family and friends. With its colorful layers of vegetables and melted cheese, this gratin is sure to be the star of your next potluck or dinner party.

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