Roasted Zucchini and Tomato Gratin
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 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.