Garden Veggie Gratin with Crispy Breadcrumbs

• 1 large zucchini, thinly sliced
• 1 large carrot, thinly sliced
• 1 cup cauliflower florets
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 ½ cups shredded cheddar cheese
• ½ cup breadcrumbs
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons melted butter
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 cup milk

Steps

1. 1 Preheat oven to 375°F (190°C).
2. 2 In a large bowl, toss zucchini, carrots, cauliflower, onion, and garlic with salt and pepper.
3. 3 Transfer the vegetable mix to a greased 9x13 inch baking dish.
4. 4 In a small bowl, combine breadcrumbs, Parmesan cheese, melted butter, and thyme. Spread evenly over vegetables.
5. 5 Pour milk over the vegetables.
6. 6 Sprinkle cheddar cheese over the top.
7. 7 Bake for 45 minutes, or until vegetables are tender and top is golden brown.
8. 8 Let stand for 5 minutes before serving.

Equipment

• 9x13 inch baking dish
• Mixing bowls
• Oven

Variations

• Add sautéed mushrooms for an earthy depth.
• Swap breadcrumbs for crushed tortilla chips for a Mexican twist.

Substitutions

• Use almond milk for a dairy-free option.
• Substitute panko breadcrumbs for a lighter texture.

Pairings

• Roasted chicken
• Green salad
• Crusty bread

Nutrition

Tips

• For extra crispiness, broil for 1-2 minutes at the end, watching closely to avoid burning.
• Use any mix of seasonal veggies you have on hand.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain the crispy topping.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and bake covered for 30 minutes, then uncover and bake another 15 minutes.

Serving Suggestions

• Pair with a fresh green salad and warm crusty bread.
• Serve alongside roasted chicken for a hearty meal.

FAQ