Zucchini, potato and tomato gratin

November 10 2011
by emma

I made a rustic (read: messy, I tried to place the vegetables in neat little rows but gave up) gratin tonight for dinner.

Classic summer produce with olive oil, seasoning, some herbs and a good cheese – when baked, this has a lovely, herby oil on the base of the pan which you have to drizzle over your plate.  A lovely, crusty piece of bread would be great alongside also.

summer vegie gratin

summer vegie gratin

3 large zucchini
4 large tomatoes
4-5 medium organic potatoes, skin left on
1 red onion, sliced
3 cloves garlic, crushed or sliced thinly
Olive or grapeseed oil
A sharpish hard cheese, grated (pecorino or parmesan) OR vegan cheese substitute
Herbs of your choice – I used Tuscan herb seasoning
Freshly cracked black pepper and sea salt
Crusty bread or rolls to serve

Preheat oven to 200 degrees C.

Slice the potatoes thinly, either with a sharpened knife or mandoline then slice the tomatoes and zucchini.  Layer vegetables in oiled, shallow casserole dish, sprinkling herbs, seasoning (you shouldn’t need too much salt), crushed garlic and cheese then drizzling with oil between layers.  Be fairly generous with the cheese and oil.

Sprinkle cheese and herbs over the top then drizzle more oil over and place covered with foil in preheated oven for 35 minutes.  Remove foil and bake for another 30 minutes or until golden brown and vegetables are tender (I test the potatoes with a skewer to make sure).

Serves: 3-4 sides, 2 mains

Note:  Instead of slicing whole tomatoes, halve 250g coloured cherry tomatoes and sprinkle over the top of the sliced vegetables, drizzle with oil and sprinkle over finely grated Parmesan and black pepper and cook as above.

5 Responses leave one →
  1. Hi Emma-Love your rustic tart with the potatoes, and zucchini…messy is good!…oh, so good:DDD
    Buzzed you!

    Thank you for offering to guest post for me. Next time I will be more prepared with my posts and to make sure to line up for guest post.
    I had such an amazing and wonderful time at the foodbuzz blogger festival. It was a wonderful experience to visit with other bloggers, and get to know them in person. San Francisco is certainly a foodie town!

  2. This is something I would really enjoy. I love courgette and tomato together and throwing some potato in too? Wonderful. Also, I think it looks more realistic if it’s not in neat rows!

  3. This is the best recipe! My husband and I like it more than a traditional gratin dauphinois with milk. Thank you for sharing. My kids love it too and it’s a great way to get some veggies into them. I found it by searching the ingredients left in my fridge at the end of the week and “summer” because it was a hot day in Sydney. Thanks again!

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