Skip to Content

Tomato, Zucchini and Eggplant Gratin

Tomato, Zucchini and Eggplant Gratin

A delicious vegetarian recipe to use up your summer produce including tomatoes, zucchini, and eggplant!

A delicious vegetarian recipe to use up your summer produce including tomatoes, zucchini, and eggplant! Recipe at Teaspoonofspice.com

It’s time for another Secret Recipe Club Reveal Day and this time we are visiting Chile!

This month, I was assigned to Gloria @ Canela Kitchen and man, is she a prolific cook and blogger. Not only does she post all her recipes in English and Spanish but she’s been blogging since 2007, so her recipe archives are just bursting with ideas. (And BTW, canela means “cinnamon” in Spanish, in case you were wondering like I was.)

Since I knew I was getting a boatload of vegetables last week through my CSA, I headed straight to her Veggies section (after peaking in desserts and toying with making this Mango Dessert Express.)

But back to the veggies.

I pondered making Zucchini and Tomato Pizza and Zucchini and Ricotta Rolls and Shrimp and Zucchini Salad.

Use up that summer produce: Tomato Zucchini Eggplant Gratin via @tspbasil Click To Tweet

It really is a good thing that Gloria has so many yummy looking zucchini recipes because I got TEN zucchini this past week (my CSA share plus a friend’s who was out of town.) And because I got eggplant and tomatoes too, I decided to make her Eggplant Gratin which got morphed into this version (not to mention, the title got Americanized as overseas eggplant = aubergine and zucchini = courgette.)

A delicious vegetarian recipe to use up your summer produce including tomatoes, zucchini, and eggplant! Recipe at Teaspoonofspice.com

I made just a few tweaks (used nonfat milk for the heavy cream, fresh tomatoes for tomato sauce and omitted the veggie broth.)

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A delicious vegetarian recipe to use up your summer produce including tomatoes, zucchini, and eggplant! Recipe at Teaspoonofspice.com

Tomato, Zucchini and Eggplant Gratin


  • Author: by Deanna Segrave-Daly, RD
  • Yield: 6 - 8 servings 1x

Description

A delicious vegetarian recipe to use up your summer produce including tomatoes, zucchini, and eggplant!


Ingredients

Scale
  • 2 tablespoons olive oil
  • 2 large eggplants, sliced or coarsely chopped
  • 1 large zucchini, sliced or coarsely chopped
  • Salt and pepper
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1 cup nonfat milk, warmed in microwave
  • 1/2 cup + 2 tablespoons grated Parmesan or other aged cheese, divided
  • 1 cup chopped tomatoes
  • 4 ounces sliced fresh mozzarella
  • Fresh basil leaves

Instructions

  1. Preheat oven to 350 degrees F.
  2. In a large skillet, heat 1 tablespoon oil over medium heat. Add half of the eggplant and zucchini; saute for 4 to 5 minutes. Add to a 9-inch square baking dish. Return skillet to medium heat, add remaining oil, eggplant and zucchini. Saute for 4 to 5 minutes and add to baking dish. Season with salt and pepper.
  3. In same skillet over medium heat, melt butter. Whisk in flour. Once flour is incorporated, whisk in milk. Cook until thickens (1 to 2 minutes) and then whisk in 1/2 cup Parmesan cheese. Pour over eggplant and zucchini. Mix well.
  4. Gently mix in mozzarella cheese and tomatoes, top with remaining 2 tablespoons Parmesan cheese. Bake for 20 minutes in the oven. Garnish with fresh basil before serving.

Notes

I gotta say, I couldn’t wait for this to come out of the oven. And then I actually had to wait overnight before I could even try it because it was already dark out, meaning photos needed to be taken the next day.

But, it was well worth the wait and why not eat some veggies for breakfast? Which I did right after the photo session ended.

A delicious vegetarian recipe to use up your summer produce including tomatoes, zucchini, and eggplant! Recipe at Teaspoonofspice.com

For your eggplant and zucchini gluts, some yummy recipe ideas from Cooking Light:
Cooking Light Eggplant Recipes
Cooking Light Zucchini & Summer Squash Recipes

How are you cooking eggplant and zucchini these days?  Let me know – I never tire of hearing of new recipes!

A delicious vegetarian recipe to use up your summer produce including tomatoes, zucchini, and eggplant! Recipe at Teaspoonofspice.com

EA-The Spicy RD

Friday 22nd of August 2014

Confession...I have not eaten any eggplant this summer :-( This looks so good though, that I am going to change this by making a gluten-free version of this yummy tomato eggplant zucchini gratin! Hope you're having a wonderful summer :-)

Debra

Wednesday 20th of August 2014

Really the best the garden has to offer in one dish! Gloria has some rockin' recipes!

Deanna Segrave-Daly

Saturday 23rd of August 2014

She sure does - I could cook off of her blog for the next year with the wealth of recipes she has!

Arman @ thebigmansworld

Wednesday 20th of August 2014

Deanna, this looks absolutely delicious!!!!! Perfect to make for brunch!

Deanna Segrave-Daly

Saturday 23rd of August 2014

Oooh, I never thought of it as a brunch dish - great idea!

Meme

Tuesday 19th of August 2014

I'm impressed that you waited to eat this beautiful gratin until breakfast but what a delicious and wonderful breakfast it must have been :)

Deanna Segrave-Daly

Saturday 23rd of August 2014

Dietitians eating veggies for breakfast - what a cliche - lol!

Kirsten

Monday 18th of August 2014

Ohhhh... I can't wait to try this! I had never considered using eggplant in a gratin before. Thanks for the inspiration.

Deanna Segrave-Daly

Tuesday 19th of August 2014

Thanks for the comment (and glad it came through :) Let me know if you try it!

Comments are closed.