Summer Vegetable Gratin

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READY IN: 50mins
Recipe by Susan Lee

This is my favorite! I enjoy the leftovers for breakfast. Great for brunch or a summer lunch or supper.

Ingredients Nutrition


  1. Dice onions and shred zucchini.
  2. Saute in 1 TB olive oil, adding water if needed, until soft.
  3. Add frozen corn and stir in.
  4. Drain.
  5. Beat eggs, add milk, salt and pepper and cheese.
  6. Mix egg mixture with vegetables.
  7. Pour into 9 x 13 pan.
  8. Bake at 375* until golden brown on edges and the center is solid.

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