Gruyere Vegetable Bake
Transform your weeknight dinners with this rich and cheesy Gruyere Vegetable Bake—a vibrant medley of zucchini, yellow squash, red bell pepper, and broccoli florets coated in a creamy Gruyere and Parmesan sauce. This baked vegetable casserole combines the earthy sweetness of roasted vegetables with the nutty, sophisticated flavor of Gruyere cheese for a side dish that’s as comforting as it is elegant. Perfectly seasoned with garlic and Italian seasoning, then finished with a parsley garnish, this delightful dish comes together in under an hour and pairs beautifully with roasted chicken, grilled salmon, or as a stand-alone vegetarian main. Whether you’re entertaining or indulging in a cozy family dinner, this easy vegetable gratin is sure to impress—and it’s a great way to showcase seasonal produce!
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Recipe Information
Ingredients
- 2 medium zucchini
- 2 medium yellow squash
- 1 large red bell pepper
- 2 cups broccoli florets
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cloves minced garlic
- 1 cup heavy cream
- 1.5 cups Gruyere cheese
- 0.5 cups Parmesan cheese
- 1 teaspoon Italian seasoning
- 1 teaspoon butter
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with a teaspoon of butter.
Slice the zucchini and yellow squash into 1/4-inch thick rounds. Cut the red bell pepper into thin strips. Chop the broccoli florets into bite-sized pieces. Set all vegetables aside.
In a large bowl, toss the prepared vegetables with olive oil, salt, black pepper, and minced garlic. Ensure the vegetables are evenly coated.
Spread the vegetables evenly in the prepared baking dish.
In a small saucepan over medium heat, warm the heavy cream until it just begins to steam. Remove from heat and stir in 1 cup of shredded Gruyere cheese, 1/4 cup of Parmesan cheese, and the Italian seasoning until fully melted and combined.
Pour the cheese sauce evenly over the vegetables in the baking dish.
Sprinkle the remaining 1/2 cup of Gruyere cheese and 1/4 cup of Parmesan cheese over the top of the dish.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 15 minutes, or until the cheese is golden and bubbling.
Remove the dish from the oven and let it rest for 5 minutes. Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
2367 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.7 g | 241% | |
| Saturated Fat | 98.8 g | 494% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 498 mg | 166% | |
| Sodium | 7318 mg | 318% | |
| Total Carbohydrate | 67.9 g | 25% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 46.3 g | ||
| Protein | 87.9 g | 176% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2588 mg | 199% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 2151 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
