Summer Vegetable Gratin with Zucchini, Corn & Feta

Summer Vegetable Gratin with Zucchini, Corn & Feta

ByLaura

There’s something magical about the way summer vegetables come alive when baked together until tender, golden, and bubbling. This gratin is a colorful celebration of the season: layers of soft zucchini, bursts of sweet corn, and the tangy richness of crumbled feta all tucked beneath a delicate crust. It’s light yet satisfying, rustic yet elegant, and it carries with it the warmth of summer sunshine in every bite.

Behind the Recipe

This dish was born out of those summer evenings when the garden seems to overflow with zucchini and the farmers’ market stalls practically glow with corn and fresh herbs. Instead of treating each vegetable separately, I wanted to bring them together in one harmonious bake, reminiscent of the way families used to cook with whatever was plentiful that season. The feta adds a Mediterranean flair, and the gratin style pays homage to classic French comfort food.

Recipe Origin or Trivia

Gratin, with its origins in French cuisine, is traditionally a method of creating a deliciously crisp crust, often with cheese or breadcrumbs, over tender vegetables or potatoes. While the French might lean on cream and butter, this version takes inspiration from Mediterranean kitchens, where fresh produce is the star. Corn is not a typical gratin ingredient, but its natural sweetness pairs beautifully with zucchini and salty feta, making this a unique fusion of traditions.

Why You’ll Love Summer Vegetable Gratin with Zucchini, Corn & Feta

This recipe is one of those gems that manages to be both homey and showstopping at the same time. And here’s why you’re going to fall in love with it:

Versatile: Works as a hearty side dish or a main when paired with a simple salad.

Budget-Friendly: Uses affordable, in-season vegetables.

Quick and Easy: Simple layering, minimal prep, and the oven does the work.

Customizable: Swap in other veggies like eggplant or tomatoes to suit your taste.

Crowd-Pleasing: Its colorful layers and bubbling cheese appeal to everyone at the table.

Make-Ahead Friendly: Prepare ahead, refrigerate, and bake when ready.

Great for Leftovers: Tastes even better the next day as flavors deepen.

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Summer Vegetable Gratin with Zucchini, Corn & Feta

Summer Vegetable Gratin with Zucchini, Corn & Feta

  • Author: Laura
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings 1x
  • Category: Side Dish, Vegetarian Main
  • Method: Baking
  • Cuisine: Mediterranean-inspired
  • Diet: Vegetarian
Print Recipe

Description

A sunshine-bright summer gratin layered with tender zucchini, sweet corn, and creamy feta under a crisp Parmesan breadcrumb top. Light, comforting, and bursting with garden-fresh flavor.

Ingredients

Scale
  • 3 medium zucchini, thinly sliced
  • 2 cups fresh corn kernels (about 3 ears)
  • 1 cup feta cheese, crumbled
  • 1/2 cup Parmesan cheese, finely grated
  • 2 cloves garlic, minced
  • 1/4 cup fresh basil, chopped
  • 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1/2 cup panko breadcrumbs
  • 3/4 teaspoon fine sea salt, divided
  • 1/2 teaspoon freshly ground black pepper

Instructions

  1. Preheat the oven to 375°F (190°C). Lightly oil a medium gratin or 2-quart baking dish.
  2. In a bowl, combine corn, garlic, basil, 2 tablespoons olive oil, 1/2 teaspoon salt, and black pepper. Toss to coat.
  3. Pat zucchini slices dry. Sprinkle with the remaining 1/4 teaspoon salt and let stand 10 minutes, then blot again.
  4. Spread a thin layer of the corn mixture in the dish. Arrange a shingled layer of zucchini. Scatter some corn mixture and a handful of feta. Repeat layers until used up.
  5. In a small bowl, mix panko with Parmesan and 1 tablespoon olive oil. Sprinkle evenly over the top and drizzle with a little more olive oil.
  6. Bake uncovered for 30 to 35 minutes, until the top is golden and the vegetables are tender and bubbling.
  7. Rest 5 minutes. Garnish with extra basil if desired, then slice or scoop and serve warm.

Notes

  • For best texture, slice zucchini evenly, about 1/8 inch thick.
  • Frozen corn works in a pinch, thaw and drain well before using.
  • Add lemon zest or a pinch of red pepper flakes for a bright or spicy finish.
  • Use gluten-free panko to make the topping gluten-free.

Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 220
  • Sugar: 4 g
  • Sodium: 480 mg
  • Fat: 14 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 17 g
  • Fiber: 3 g
  • Protein: 8 g
  • Cholesterol: 25 mg

Keywords: summer vegetable gratin, zucchini corn feta bake, easy zucchini casserole, vegetarian gratin, baked summer vegetables, garden zucchini recipe

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Chef’s Pro Tips for Perfect Results

Cooking a gratin might feel fancy, but a few chef tricks will take it from good to unforgettable:

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  1. Slice the zucchini evenly so it cooks at the same pace.
  2. Sprinkle a little salt over zucchini slices and let them sit for 10 minutes before layering to reduce excess moisture.
  3. Use fresh corn off the cob whenever possible for a burst of sweetness.
  4. Don’t overdo the feta—its salty tang should enhance, not overwhelm.
  5. Bake until the top is golden and bubbling for the best texture contrast.

    6. Kitchen Tools You’ll Need

    Before we dive in, let’s gather the essentials:

    • Sharp Knife: For clean, even slicing of zucchini and herbs.
    • Mandoline (optional): For quick, uniform zucchini slices.
    • Baking Dish: A medium-sized casserole or gratin dish works best.
    • Mixing Bowl: For combining corn, herbs, and seasonings.
    • Cheese Grater: If adding a touch of Parmesan to the crust.

    Ingredients in Summer Vegetable Gratin with Zucchini, Corn & Feta

    The beauty of this recipe lies in how each ingredient contributes to a perfect balance of flavors:

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    1. Zucchini: 3 medium, thinly sliced. Provides tender texture and mild flavor.
    2. Fresh Corn Kernels: 2 cups (about 3 ears). Adds natural sweetness and a juicy pop.
    3. Feta Cheese: 1 cup, crumbled. Brings salty tang and creamy contrast.
    4. Parmesan Cheese: ½ cup, grated. Creates a golden crust with nutty flavor.
    5. Garlic: 2 cloves, minced. Infuses a savory depth.
    6. Fresh Basil: ¼ cup, chopped. Lends bright, herbaceous freshness.
    7. Olive Oil: 3 tablespoons. Keeps everything moist and adds richness.
    8. Salt and Black Pepper: To taste. Balances and enhances flavors.
    9. Breadcrumbs: ½ cup, preferably panko. For that irresistible crisp topping.

      10. Ingredient Substitutions

      Cooking is flexible, and here are some easy swaps:

      Zucchini: Yellow squash.
      Corn: Frozen or canned corn (well-drained).
      Feta Cheese: Goat cheese or ricotta salata.
      Parmesan Cheese: Pecorino Romano.
      Basil: Fresh parsley or thyme.

      Ingredient Spotlight

      Zucchini: Mild and delicate, zucchini soaks up the flavors of garlic, herbs, and cheese while keeping the gratin light.

      Corn:

      g> Fresh sweet corn is the star here, offering bursts of juicy sweetness that cut through the richness of the cheese.

      Instructions for Making Summer Vegetable Gratin with Zucchini, Corn & Feta

      Cooking this gratin is as fun as it is rewarding. Here’s how to bring it to life:

      1. Preheat Your Equipment: Heat the oven to 375°F (190°C). Lightly oil your baking dish.
      2. Combine Ingredients: In a bowl, mix corn, garlic, basil, olive oil, salt, and pepper. Stir until evenly coated.
      3. Prepare Your Cooking Vessel: Spread a thin layer of the corn mixture across the base of the baking dish.
      4. Assemble the Dish: Layer zucchini slices neatly, overlapping slightly. Scatter some of the corn mixture, then a sprinkle of feta. Repeat layers until ingredients are used up.
      5. Cook to Perfection: Top with breadcrumbs and Parmesan, drizzle lightly with olive oil, and bake uncovered for 30–35 minutes until golden and bubbly.
      6. Finishing Touches: Let the gratin rest for 5 minutes so layers settle and flavors meld.
      7. Serve and Enjoy: Slice into squares or scoop generously, enjoying the mingling of textures and flavors.

      ding">Texture & Flavor Secrets

      The magic of this gratin lies in contrast. The zucchini turns silky and tender, the corn stays juicy with a pop of sweetness, and the feta crumbles melt into creamy, salty pockets. The topping delivers that satisfying crunch that makes every bite a balance of soft, juicy, creamy, and crispy.

      Cooking Tips & Tricks

      Here are a few simple tips to make things easier:

      • Use a mandoline for even slices that cook uniformly.
      • Let the gratin cool slightly before serving—it cuts cleaner and tastes richer.
      • For extra crunch, mix a little olive oil into breadcrumbs before sprinkling.

      What to Avoid

      A few common pitfalls can be avoided with ease:

      • Don’t skip salting the zucchini—it prevents a watery gratin.
      • Avoid piling too much cheese on top; it can overpower delicate flavors.
      • Don’t underbake—give it time to develop that golden crust.