Description
Indulge in the warmth of this Garden-to-Table Veggie Gratin, where fresh zucchini and colorful bell peppers come together for a comforting dish. Layered with a creamy sauce and topped with crunchy breadcrumbs and Parmesan, this recipe is both visually stunning and deliciously satisfying. Perfect for family dinners or casual gatherings, it’s an effortless way to impress your guests while celebrating seasonal produce.
Ingredients
Scale
- 2 medium zucchinis, sliced into thin rounds
- 2 bell peppers (red or yellow), sliced into thin rounds
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup panko breadcrumbs
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- In a bowl, whisk together heavy cream, salt, pepper, garlic powder, and thyme.
- In a greased baking dish, layer half of the zucchini and bell peppers, followed by half of the creamy mixture. Repeat layers.
- Top with grated Parmesan and panko breadcrumbs.
- Bake for 30-35 minutes until golden brown and bubbly.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 3g
- Sodium: 560mg
- Fat: 23g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 60mg