True Lemon Recipe #11 – True Lemon Vegetable Gratin

October 11, 2019 by Andrew Moorey

True Lemon Recipe #11 – True Lemon Vegetable Gratin

Another soul-warming Thanksgiving recipe, build this recipe with the raw ingredients ahead, then just bake in the oven. Creamy and satisfying, gratins are easy for a "throw-together" meal. The vegetable ingredients can be switched with whatever is seasonally available, making this a harvest time classic.

Say good-bye to stale lemon juice in fake, plastic lemon bottles, dried up and left over lemons wrapped in plastic, fruit flies, seeds, sticky counter tops and more. True Lemon is truly awesome. In fact, click here for 22 Ways To Use True Lemon Every Day.

True Lemon Recipe #11 – True Lemon Vegetable Gratin


6 medium zucchini or other type of squash, sliced thin (about 5 cups packed)
6 tomatoes, finely chopped
6 cloves garlic, crushed
1 cup fresh chopped parsley and/or basil
2 packets True Lemon
1 large egg
1 cup heavy cream
A pinch each of salt and pepper
Extra virgin olive oil


  1. Preheat the oven to 350 degrees. Grease a 12-inch baking dish or pie plate with olive oil.
  2. Arrange half of the zucchini in a flat layer on the bottom of the dish.
  3. Top with half the tomatoes.
  4. Sprinkle the vegetables with half the garlic and parsley/basil.
  5. Repeat layering the remaining vegetables and dry ingredients (garlic and parsley/basil) as above.
  6. Beat together the egg and cream, then add the True Lemon, salt and pepper. Pour evenly over the vegetables.
  7. Bake until vegetables are tender, 50-60 minutes. Serve hot.


This True Lemon Recipe was provided by True Citrus.

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