Introduction
Looking for a delicious way to use up those summer vegetables? This Tomato and Zucchini Gratin is a game-changer. It’s a beautiful combination of fresh, colorful vegetables layered with herbs and cheese, then baked until golden and bubbly. What I love most about this dish is how it transforms simple ingredients into something truly special. Whether you’re serving it as a side dish or a light main course, this gratin delivers incredible flavor while keeping things wholesome and satisfying.
Ingredients
- 4 medium zucchini, sliced into ¼-inch rounds
- 4 large ripe tomatoes, sliced into ¼-inch rounds
- 2 cups freshly grated Gruyere cheese (Parmesan works great too)
- 3 cloves garlic, minced
- 2 tablespoons fresh thyme leaves
- ¼ cup extra virgin olive oil
- ½ cup breadcrumbs (preferably homemade)
- Salt and freshly ground black pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Lightly oil a 9×13-inch baking dish.
- Place the sliced zucchini on paper towels and sprinkle with salt. Let them sit for 10 minutes to release excess moisture, then pat dry.
- Layer half the zucchini slices in the prepared baking dish, slightly overlapping them.
- Add a layer of tomato slices on top of the zucchini, then sprinkle with half the minced garlic, thyme, and 1 cup of cheese.
- Repeat the layers with remaining vegetables, garlic, herbs, and cheese.
- Drizzle olive oil over the top, then sprinkle with breadcrumbs.
- Bake for 35-40 minutes, until the vegetables are tender and the top is golden brown.
- Let rest for 10 minutes before serving.
Cook Time and Serving Size
Prep Time: 20 minutes
Cook Time: 35-40 minutes
Total Time: 55-60 minutes
Servings: 6-8 as a side dish
Recipe Notes
For the best results with this Tomato and Zucchini Gratin, keep these tips in mind:
- Don’t skip salting the zucchini – this crucial step prevents a watery gratin
- Choose firm, ripe tomatoes that aren’t too juicy
- Feel free to experiment with different cheese combinations – a mix of Gruyere and Parmesan is particularly delicious
- For a crispy top, broil for the final 2-3 minutes, watching carefully to prevent burning
- Make sure to let it rest before serving – this helps the layers set and makes it easier to portion
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- Reheat in a 350°F oven until warmed through to maintain the crispy top
Tomato and Zucchini Gratin
A beautiful combination of fresh, colorful vegetables layered with herbs and cheese, then baked until golden and bubbly.
Ingredients
- 4 medium zucchini sliced into ¼-inch rounds
- 4 large ripe tomatoes sliced into ¼-inch rounds
- 2 cups freshly grated Gruyere cheese Parmesan works great too
- 3 cloves garlic minced
- 2 tablespoons fresh thyme leaves
- ¼ cup extra virgin olive oil
- ½ cup breadcrumbs preferably homemade
- Salt and freshly ground black pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish.
- Place the sliced zucchini on paper towels and sprinkle with salt. Let them sit for 10 minutes to release excess moisture, then pat dry.
- Layer half the zucchini slices in the prepared baking dish, slightly overlapping them.
- Add a layer of tomato slices on top of the zucchini, then sprinkle with half the minced garlic, thyme, and 1 cup of cheese.
- Repeat the layers with remaining vegetables, garlic, herbs, and cheese.
- Drizzle olive oil over the top, then sprinkle with breadcrumbs.
- Bake for 35-40 minutes, until the vegetables are tender and the top is golden brown.
- Let rest for 10 minutes before serving.