100% tasty. Without all the fuss.

Take it easy with these delicious plant-based recipes.

Summer Gratin with Eggplant and Zucchini

Enjoy summer all year long with a garden-fresh Summer Gratin. Topped with melted Nurishh Mozzarella Style Shreds, this tasty dish features hearty eggplant, fresh squash and zucchini and a surplus of ripe tomatoes. If you want to even more flavor, add some seasonal herbs like rosemary or thyme.

Share Recipe:



Prep Time

30 Minutes

Cook Time

55 Minutes

how to make

  • Place eggplant on coarse salt to drain for 20 minutes
  • Preheat oven to 375°F
  • Place 1 tbsp. of olive oil in the bottom of gratin dish, evenly spread onions and garlic
  • Drain eggplant
  • Arrange all vegetables alternately and in a circle in the dish
  • Sprinkle veggies with Italian seasoning and drizzle with remaining olive oil
  • Bake for 50 minutes

finishing touches

  • Top with Nurishh Mozzarella Style Shreds and brown
  • Add fresh basil
  • Serve and enjoy

what you need

  • 2 eggplants, thinly sliced
  • 2 tbsp. coarse salt
  • 1 yellow squash, thinly sliced
  • 1 zucchini, thinly sliced
  • 3 tomatoes, thinly sliced
  • 1 onion, chopped
  • 1 clove garlic, chopped
  • 4 tbsp. olive oil
  • Salt and pepper to taste
  • 1/2 cup Nurishh Mozzarella Style Shreds
  • 3 springs fresh basil