Herbed Layered Vegetable Gratin

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A savory baked vegetable gratin featuring four layers of seasonal vegetables with a fragrant herb and cheese topping. This mediterranean ready in about 65 minutes pairs zucchini, eggplant, yellow squash for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 medium, sliced into 1/4-inch rounds zucchini
• 1 medium, sliced into 1/4-inch rounds eggplant
• 1 medium, sliced into 1/4-inch rounds yellow squash
• 2 large, sliced into 1/4-inch rounds tomatoes
• 3 tbsp olive oil
• 3, minced garlic cloves
• 1 tsp, chopped fresh thyme
• 1 tsp, chopped fresh rosemary
• 1 cup grated Parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with 1 tbsp olive oil.
2. Step 2: In a small bowl, combine 2 tbsp olive oil, 3 minced garlic cloves, 1 tsp chopped thyme, 1 tsp chopped rosemary, 1 tsp salt, and 1/2 tsp black pepper. Stir well to make an herb oil.
3. Step 3: Arrange a single layer of 1 medium sliced zucchini rounds on the bottom of the dish. Brush half of the herb oil over the zucchini.
4. Step 4: Layer 1 medium sliced eggplant rounds evenly over the zucchini. Brush half of the remaining herb oil over the eggplant.
5. Step 5: Next, layer 1 medium sliced yellow squash rounds, then finish with 2 large sliced tomato rounds on top. Drizzle remaining herb oil over the tomatoes.
6. Step 6: Sprinkle 1 cup grated Parmesan cheese evenly over the top layer.
7. Step 7: Cover the dish with foil and bake for 30 minutes. Remove foil and bake another 15 minutes until the edges are golden and vegetables are tender.
8. Step 8: Let cool for 10 minutes before serving to allow flavors to meld.