Imagine a dish that transforms humble vegetables into a culinary masterpiece that's both elegant and comforting. This Zucchini and Pepper Gratin is not just a side dish – it's a flavor explosion that will transport you straight to the rustic kitchens of the French countryside. With its golden, crispy breadcrumb topping, melted cheese, and perfectly roasted vegetables, this recipe is about to become your new go-to crowd-pleaser that looks like it was prepared by a professional chef.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 2 medium zucchinis, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 onion, chopped
- 2 cups shredded cheese (Gruyère or mozzarella)
- 1/2 cup breadcrumbs
- 2 tbsp fresh herbs (thyme, basil)
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9x13 inch baking dish by lightly greasing it with olive oil.
- Wash and slice the zucchinis into thin, uniform rounds approximately 1/4 inch thick. Slice the red and yellow bell peppers into similar-sized strips. Finely chop the onion.
- In a large skillet, heat a drizzle of olive oil over medium heat. Sauté the chopped onions until they become translucent and slightly golden, about 3-4 minutes.
- Add the sliced bell peppers to the skillet and cook for an additional 2-3 minutes until they start to soften but remain slightly crisp.
- Layer the sliced zucchini and sautéed vegetables in the prepared baking dish, alternating and overlapping slightly to create an attractive pattern.
- Sprinkle the fresh herbs (thyme and basil) evenly over the vegetables. Season generously with salt and freshly ground black pepper.
- Distribute the shredded cheese evenly over the vegetable layers, ensuring good coverage.
- Sprinkle the breadcrumbs over the top of the cheese, creating a light, even coating.
- Drizzle olive oil over the top of the gratin to help the breadcrumbs brown and crisp during baking.
- Place the baking dish in the preheated oven and bake for 35 minutes, or until the top is golden brown and the vegetables are tender.
- Remove from the oven and let the gratin rest for 5-10 minutes before serving to allow the cheese to set and the flavors to meld.
- Serve hot as a side dish or light main course, garnished with additional fresh herbs if desired.
Tips
- Slice vegetables uniformly to ensure even cooking and a beautiful presentation.
- Don't rush the sautéing process – caramelizing onions and slightly softening peppers builds deep flavor.
- Use high-quality cheese like Gruyère for an authentic French taste.
- For extra crispiness, use panko breadcrumbs instead of traditional breadcrumbs.
- Let the gratin rest after baking to allow the cheese to set and flavors to meld.
- For a lighter version, you can use less cheese or substitute with a low-fat alternative.
- Fresh herbs make a huge difference – try to use fresh thyme and basil if possible.
- This dish pairs perfectly with a crisp white wine or light salad.
Nutrition Facts
Calories: 297kcal
Carbohydrates: g
Protein: 15g
Fat: g
Saturated Fat: g
Cholesterol: 40mg
