Provençal Zucchini and Potato Gratin

Provençal Zucchini and Potato Gratinwith Butter Lettuce Salad

Inspired by the Southern French flavors, Chef Andrea dreamed up this lightened-up gratin featuring seasonally perfect zucchini roasted with potatoes, a bit of Gruyère cheese, and a homemade tomato-onion sauce. This sensational meal is paired with crunchy Parmesan cheese crisps and a butter lettuce salad on the side. A chilled glass of rosé is optional (but encouraged). Bon appétit!

  • Vegetarian
Serving size
Prep & cook time
Cooking Skill
By Chef Andrea

By Chef Andrea

Total Carb74g
Total Fat45g
Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • Yukon Gold potatoes
    Yukon Gold potatoes
  • zucchini
  • beefsteak tomato
    beefsteak tomato
  • yellow onion
    yellow onion
  • garlic
  • shredded Gruyère cheese
    shredded Gruyère cheese
  • grated Parmesan cheese
    grated Parmesan cheese
  • herbes de Provence
    herbes de Provence
  • tomato purée
    tomato purée
  • Champagne vinegar
    Champagne vinegar
  • honey
  • head butter lettuce
    head butter lettuce
  • aluminum tin
    aluminum tin

What You'll Need

  • olive oil
  • kosher salt
  • black pepper
  • 2 baking sheets
  • 12" large pan