Flavor packed super healthy vegetable side dish that is filled with the flavors of the South of France!
I love gratin dishes (baked layered vegetable dishes) and during the cooler months of Fall, Winter and even early Spring the typical gratins I make have a rich and delicious cheese/cream sauce. But during the hot months of Summer its time to switch gears and go for some lighter fresher flavors. Gratin al Provencal is a catchall for any types of vegetables but it must always include some tomatoes, onions, garlic and zucchini and/or eggplant. In this recipe I have gone with zucchini and included some sautéed spinach as the “filling” in this gratin that’s almost like an all-vegetable lasagna (it’s amazingly low-carb).
Tools You Will Need
- Covered Deep Walled Gratin/Casserole/Baking Dish
- Large Saute Pan
- Mandolin or Vegetable Slicer (optional) If not then a sharp knife
- 3 Organic Zucchini, large
- 4 Organic Tomatoes, on the vine
- 1 Onion
- 6 Garlic Cloves, finely chopped
- 8 cups Organic Spinach Leaves
- ¼ cup Grated Parmesan Cheese
- ¼ cup Grated White Cheddar Cheese
- 1 tbs. Thyme, dried
- 1 tbs. Oregano, dried
- 1 tbs. Rosemary, dried
- 1 tbs. Basil, dried
- 4+1 tbs. Extra Virgin Olive Oil
- Mise En Place- Get all the slicing out of the way up front so that the construction of the gratin can go very easily and quickly. If you have a mandolin or a slicer then use that set to ⅛” thickness. Slice the zucchini into thin rings, slice the tomato into thin slices, dice the onion, and finely mince the garlic.
- Pre-heat the oven to 375.
- Heat a large sauté pan over high heat and add 1 tbs. olive oil. Add onion and cook 1 minute.
- Add spinach and cook until reduced by at least 70%; may have to add in batches. Should take 5-6 minutes.
- Add garlic and season with salt and pepper. Cook additional 1-2 minutes. Set aside.
- Brush the bottom of the gratin dish with a little olive oil then start placing ½ the zucchini slices, partially overlapping, to create a layer covering the bottom of the dish. Season with salt, pepper, and little bit of all the herbs (Thyme, Oregano, Rosemary & Basil) and little drizzle of olive oil.
- Layer ½ the tomatoes over the zucchini. Season with a little bit of all the herbs and drizzle with a little bit of olive oil.
- Spread the spinach mixture over the tomatoes across the whole gratin dish.
- Place a layer of the remaining tomatoes over the spinach mixture. Season with a little bit of all the herbs and drizzle with a little bit of olive oil.
- Place a layer of the remaining zucchini over the tomatoes, partially overlapping, and season with salt, pepper, and little bit of all the herbs. Drizzle with olive oil.
- Cover dish and cook in the oven for 30 minutes.
- Remove cover and add grated cheeses over the top and place back into the oven and cook until cheese melts and just begins to become golden (approximately 15 minutes but keep an eye on it.)
- Serve and enjoy!