Looking for a delicious way to use up those summer vegetables? This Roasted Zucchini and Tomato Gratin is the perfect combination of fresh produce and comfort food. I love how the tender zucchini and juicy tomatoes pair with the crispy, cheesy topping to create a dish that’s both nutritious and satisfying. Whether you’re serving it as a main course or a side dish, this gratin is sure to become a family favorite.
Ingredients
- 4 medium zucchini, sliced into ¼-inch rounds
- 4 ripe tomatoes, sliced
- 1 cup freshly grated Parmesan cheese
- 1 cup Panko breadcrumbs
- 3 cloves garlic, minced
- 2 tablespoons fresh thyme leaves
- 3 tablespoons extra virgin olive oil
- Salt and freshly ground black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a 9×13 inch baking dish.
- Place the zucchini slices on a paper towel and sprinkle with salt. Let them sit for 10 minutes to release excess moisture, then pat dry.
- In a medium bowl, combine the Panko breadcrumbs, Parmesan cheese, minced garlic, and thyme.
- Arrange alternating slices of zucchini and tomato in the baking dish, slightly overlapping them in a shingle pattern.
- Drizzle 2 tablespoons of olive oil over the vegetables and season with salt and pepper.
- Top with the breadcrumb mixture and drizzle with the remaining tablespoon of olive oil.
- Bake for 25-30 minutes, or until the vegetables are tender and the top is golden brown and crispy.
- Let rest for 5 minutes before serving.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 25-30 minutes
Total Time: 40-45 minutes
Servings: 6-8 as a side dish
Recipe Notes
To ensure the best results with your Roasted Zucchini and Tomato Gratin, keep these helpful tips in mind:
- Don’t skip salting the zucchini – this crucial step prevents your gratin from becoming watery.
- Choose firm, ripe tomatoes that aren’t too juicy to maintain the right texture.
- For extra flavor, try mixing different cheese varieties like Gruyère or aged cheddar with the Parmesan.
- Make ahead tip: Assemble the gratin up to 4 hours before baking, but add the breadcrumb topping just before it goes in the oven.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through.
- For a gluten-free version, substitute the Panko with gluten-free breadcrumbs or crushed almond flour.
This gratin makes an excellent side dish for grilled meats or can stand alone as a vegetarian main course. The leftovers are just as delicious, making it perfect for meal prep or busy weeknight dinners.
Roasted Zucchini and Tomato Gratin
Ingredients
- 4 medium zucchini sliced into ¼-inch rounds
- 4 ripe tomatoes sliced
- 1 cup freshly grated Parmesan cheese
- 1 cup Panko breadcrumbs
- 3 cloves garlic minced
- 2 tablespoons fresh thyme leaves
- 3 tablespoons extra virgin olive oil
- Salt and freshly ground black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish.
- Place the zucchini slices on a paper towel and sprinkle with salt. Let them sit for 10 minutes to release excess moisture, then pat dry.
- In a medium bowl, combine the Panko breadcrumbs, Parmesan cheese, minced garlic, and thyme.
- Arrange alternating slices of zucchini and tomato in the baking dish, slightly overlapping them in a shingle pattern.
- Drizzle 2 tablespoons of olive oil over the vegetables and season with salt and pepper.
- Top with the breadcrumb mixture and drizzle with the remaining tablespoon of olive oil.
- Bake for 25-30 minutes, or until the vegetables are tender and the top is golden brown and crispy.
- Let rest for 5 minutes before serving.