Eggplant Zucchini Gratin

Eggplant Zucchini Gratin Recipe Summer on a Plate

By Chef MayaAugust 25, 2025

Table of Contents

Recipe Introduction

Quick Hook

Fancy a taste of sunshine on a plate? This eggplant and zucchini gratin recipe will whisk you away. Honestly, the Mediterranean flavors are just chef's kiss .

It's the perfect vegetarian eggplant zucchini bake .

Brief Overview

This delightful dish is a sunny spin on the classic ratatouille. It's a medium difficulty recipe, taking about 1 hour 15 minutes total. This summer vegetable gratin recipe serves 6 hungry folks.

Main Benefits

Packed with veggies, it's a good source of fibre, and feels like a proper treat. Serve it for a cozy weeknight dinner, or a fancy weekend lunch.

What makes this recipe special? It's like a hug in a dish.

Let's Talk Veggies

We're diving into the fresh stuff! Two medium eggplants, all sliced and ready to go. Then, two medium zucchinis, getting the same treatment.

Don't forget one large red bell pepper and one large yellow bell pepper, both chopped. One large onion, also chopped.

Oh, and two cloves of garlic, minced to perfection.

Get Saucy!

Now, for the secret weapon: that dreamy béchamel! It’s made with unsalted butter, flour, and warm whole milk. A touch of nutmeg is crucial .

Season with salt and white pepper. This sauce turns simple veggies into something truly special. It's pure comfort, elevated. You can also make it gluten-free Recipes For Dinner by swapping out the flour for a gluten-free variant.

Why this Gratin Rocks

Honestly? It's the perfect marriage of fresh veggies and creamy richness. It takes about 30 minutes to prep, and 45 minutes to bake.

That salting step for the eggplant and zucchini? Don't skip it! This eggplant zucchini casserole will taste amazing. So, whether you call it a Mediterranean vegetable gratin or Tomato Eggplant Zucchini Bake With Garlic And Parmesan , just prepare to be wowed by it.

Alright, let's dive into what you'll need to make this glorious Eggplant & Zucchini Gratin . This isn't just any cheesy vegetable bake recipe ; it's a sunny hug on a plate.

Honestly, prepping the ingredients is half the fun.

Ingredients & Equipment: Your Arsenal

We're going to transform humble veg into something amazing. This summer vegetable gratin recipe is a winner, trust me. It's got layers of flavor. So, let’s equip our kitchen!

Main Ingredients

Eggplant: 2 medium ones, around 1.5 lbs (680g) . Look for firm, shiny skin. Nobody wants a squishy eggplant!
Zucchini: 2 medium, about 1 lb (450g) . Similar to eggplant, firmness is key.
Bell Peppers: 1 large red and 1 large yellow. Bright colors equal happy food.
Onion: 1 large, chopped. Yellow or white works fine.
Garlic: 2 cloves, minced. Fresh is always best.
Crushed Tomatoes: 1 can ( 28 ounce/800g ). high-quality crushed tomatoes make a huge difference.
Olive Oil: 2 tablespoons. Extra virgin, if you're feeling fancy.
Dried Herbs: 1 teaspoon each of oregano and basil. Adds that classic Mediterranean vibe.
Red Pepper Flakes: ½ teaspoon (optional). For a little oomph .
Butter: 4 tablespoons (57g) unsalted. For that luscious béchamel.
Flour: 4 tablespoons all-purpose.
Milk: 3 cups ( 720ml ) whole milk, warmed. Warming it prevents lumps in your béchamel.
Nutmeg: ½ teaspoon ground. Adds a warm, subtle spice.
Parmesan Cheese: 1 cup ( 100g ), grated. Go for the good stuff, it's worth it!
Panko Breadcrumbs: ¼ cup ( 25g ). For that extra crispy topping.
Fresh Parsley: 2 tablespoons, chopped. Adds a pop of freshness.

Seasoning Notes

The magic of this ratatouille gratin recipe really lies in the seasoning. Oregano and basil are your staples. They scream summer! A pinch of red pepper flakes can add a welcome warmth.

Nutmeg in the béchamel is crucial. I made this dish once without it, and honestly, it just wasn't the same.

You can sub dried herbs with fresh ones if you have them. Rosemary and thyme work beautifully too.

Garlic and Parmesan are flavor powerhouses. They complement the vegetables perfectly. This is your chance to go all out. It’s also good to know that this dish is a great opportunity to make some gluten-free Recipes For Dinner , just substitute the flour and panko for the gluten-free kind.

Equipment Needed

Large Skillet or Dutch Oven: For sautéing the veggies.
9x13 inch Baking Dish: Essential for a proper eggplant zucchini casserole .
Whisk: For the béchamel sauce. Lumps are the enemy!
Mandoline (optional): If you want super even slices of your eggplant and zucchini. I got this baked eggplant and zucchini recipes from my Nonna.
Vegetable Peeler.
Grater.

Let's Get Gratin fied: Cooking Up Eggplant & Zucchini

Honestly, who doesn't love a good cheesy bake? Especially when it's packed with veggies. This Eggplant & Zucchini Gratin is my take on a summer vegetable gratin recipe , and trust me, it's a winner.

Think Ratatouille had a glow-up with a creamy, cheesy blanket.

It's not exactly a quick midweek meal, but for a weekend treat? Absolutely spot on. Plus, getting all those Mediterranean flavours in one dish feels super fancy.

It is going to remind you of a cozy British bake off!

Prep Steps: Your Mise en Place Mission

First things first: get organised. This isn't MasterChef, but a little prep goes a long way.

Essential Mise en Place: Peel and slice 2 medium eggplants into ½-inch rounds. Slice 2 medium zucchini into ½-inch rounds.
Chop 1 large red bell pepper , 1 large yellow bell pepper , and 1 large onion . Mince 2 cloves garlic .
Time saving organization tips: Salting both the eggplant and zucchini will help draw out excess moisture and prevent a soggy gratin.
Safety reminders: Remember, hot oil and sharp knives don't mix. Take your time, and don't rush.

step-by-step: Gratin tastic Instructions

Alright, grab your apron, and let's get started. These baked eggplant and zucchini recipes are all about the layering!

Salt your eggplant and zucchini slices. Let them sit for 30 minutes and 15 minutes , respectively. Rinse and pat them dry. Trust me, this stops them being soggy .
Sauté your chopped onion and bell peppers in 2 tablespoons of olive oil until they are softened. Add the minced garlic and cook until fragrant.
Stir in 1 (28 ounce) can of crushed tomatoes , 1 teaspoon dried oregano , 1 teaspoon dried basil , ½ teaspoon red pepper flakes (optional) , salt, and pepper. Simmer for 15 minutes . This is your basic base sauce.
Make your Béchamel sauce by melting 4 tablespoons of butter in a saucepan. Whisk in 4 tablespoons of flour and cook for 1- 2 minutes . Gradually whisk in 3 cups of warmed milk until smooth. Simmer until thickened. Stir in ½ teaspoon ground nutmeg , salt, and white pepper. Warming the milk prevents lumps .
Layer time! Preheat your oven to 375° F ( 190° C) . Spread a thin layer of tomato sauce in a 9x13 inch baking dish. Layer eggplant, zucchini, and tomato sauce, alternating layers. Pour béchamel sauce evenly over the veggies.
Mix 1 cup of grated Parmesan cheese , ¼ cup of panko breadcrumbs , and 2 tablespoons of chopped fresh parsley . Sprinkle it all over the gratin. This is what makes it cheesy heaven!
Bake for 30- 40 minutes , or until golden brown and bubbling.
Let it rest for 10 minutes before serving. This is crucial – it lets everything settle.

Pro Tips: Elevate Your Eggplant & Zucchini Bake

Want to really impress? Here are a few insider secrets to zucchini eggplant bake :

Warming the Milk: Warming the milk for the béchamel sauce helps it thicken more easily and prevents lumps.
Don't Overcrowd the Pan: When sautéing the vegetables, work in batches if necessary to avoid steaming them.
make-ahead Option: Assemble the eggplant zucchini casserole the day before, and bake it when you're ready to eat. It's a total lifesaver!

So there you have it. My Mediterranean vegetable gratin ! It's a showstopper, I promise. You are going to feel like you are on holiday in the south of France, but from your own kitchen! Give it a go, and let me know what you think.

Cheerio!

Recipe Notes That Elevate This Gratin

This Eggplant & Zucchini Gratin isn't just a bake. It's an experience. It has some key elements that make it special.

This Mediterranean vegetable gratin is so much more than the sum of its parts. Let’s dive into some insider tips and tricks, yeah?

Let's Plate it Up

This zucchini eggplant bake looks amazing on its own. A sprinkle of extra fresh parsley always makes it pop. A dollop of creamy ricotta on the side adds a cool contrast.

Crusty bread is essential for scooping up the sauce. Honestly, a simple green salad is a perfect pairing. A crisp, dry rosé? Chef's kiss .

Storage Smarts for a Summer vegetable gratin recipe

Got leftovers? Lucky you! Pop the cooled gratin into an airtight container. It’ll keep in the fridge for up to three days.

For longer storage, freeze individual portions. Wrap them tightly in foil and plastic wrap. Defrost overnight in the fridge and reheat in the oven at 350° F ( 175° C) until warmed through.

This eggplant zucchini casserole reheats beautifully.

Time for Some Twists?

Want to mix things up? Try a gluten-free Recipes For Dinner option. Use gluten-free breadcrumbs and ensure your flour is gluten-free, easy peasy!.

To make it dairy-free, use plant based milk and a vegan Parmesan alternative. In the fall, add roasted butternut squash for sweetness.

Honestly, the options are endless.

A Bit About the Goodness

This Tomato Eggplant Zucchini Bake With Garlic And Parmesan is packed with nutrients. Eggplant and zucchini are low in calories but high in fiber.

Tomatoes offer vitamins and antioxidants. Garlic is great for your immune system. It is a great dish to give you energy and it may also lower your risk of cancer, that's a fact.

So you see, this Cheesy vegetable bake recipe tastes good and feels good!

So, there you have it. A few extra notes to make this Baked Eggplant And Zucchini Recipes even better. I hope you give it a whirl. Happy cooking!

Frequently Asked Questions

Why do I need to salt the eggplant and zucchini? Isn't that a faff?

Salting the eggplant and zucchini might seem like extra work, a bit like queuing for the Pret at lunchtime, but it's crucial! This process draws out excess moisture, preventing a soggy gratin. It also concentrates the flavours of the vegetables, resulting in a much tastier dish.

Trust me, it's worth the little bit of effort!

Can I make this Eggplant & Zucchini Gratin ahead of time? I'm not exactly Mary Berry with loads of free time!

Absolutely! You can assemble the gratin up to a day ahead of time and store it, covered, in the fridge. Add the Parmesan topping just before baking to prevent it from getting soggy. You might need to add a few extra minutes to the baking time if it's going straight from the fridge to the oven, so keep an eye on it.

What are some good variations I can try with these eggplant and zucchini recipes? I'm feeling adventurous!

Feeling like a culinary rockstar? Excellent! Try adding a pinch of cayenne pepper to the tomato sauce for a spicy kick. For cheese lovers, a mix of Gruyere, mozzarella, and Parmesan in the topping is pure indulgence. You can also add other vegetables like mushrooms or yellow squash to the gratin.

How do I store leftovers of the Eggplant & Zucchini Gratin? And how long will it last?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven for the best results, or microwave them in a pinch. They might not be quite as good as the first day, but they'll still be delicious perfect for a quick lunch!

Is this Eggplant & Zucchini Gratin recipe healthy? I'm trying to be a bit more Gwyneth Paltrow these days.

This gratin is packed with vegetables, so it's a good source of fibre and vitamins. However, it does contain cheese and béchamel sauce, which are higher in fat. You can lighten it up by using skimmed milk in the béchamel, reducing the amount of cheese, or adding more vegetables.

Remember, moderation is key even Gwyneth has her cheat days!

My béchamel sauce turned out lumpy help! What did I do wrong?

Lumpy béchamel is a common kitchen woe, a bit like a soggy bottom on a Great British Bake Off pie! It usually happens when the flour isn't fully incorporated into the butter, or the milk is added too quickly.

Next time, make sure your butter and flour are cooked together into a smooth roux before gradually whisking in warm milk. If it does get lumpy, try using an immersion blender to smooth it out or strain it through a fine mesh sieve.