Introduction
Looking for a delicious way to use up those garden-fresh vegetables? This Zucchini and Tomato Gratin is a perfect blend of summer’s finest produce, transformed into a comforting, cheese-topped dish that’s both elegant and easy to prepare. I love how this recipe transforms simple ingredients into something spectacular, creating layers of flavor that will have everyone asking for seconds. Whether you’re hosting a dinner party or just want to elevate your weeknight dinner, this gratin delivers restaurant-quality results with minimal effort.
Ingredients
- 4 medium zucchini, sliced into ¼-inch rounds
- 4 ripe tomatoes, sliced into ¼-inch rounds
- 2 cloves garlic, minced
- 1 cup freshly grated Parmesan cheese
- ½ cup seasoned breadcrumbs
- 3 tablespoons extra virgin olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and freshly ground black pepper to taste
Ingredient Notes: Can’t find fresh tomatoes? Roma tomatoes work great, or you can substitute with cherry tomatoes, halved. For a gluten-free version, use gluten-free breadcrumbs or crushed almond flour.
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Layer half of the zucchini slices in the bottom of the dish, slightly overlapping them.
- Add a layer of tomato slices on top of the zucchini, then sprinkle with half the minced garlic, thyme, and basil.
- Repeat the layers with remaining vegetables and herbs.
- Drizzle the olive oil evenly over the vegetables, then season with salt and pepper.
- Mix the Parmesan cheese and breadcrumbs in a bowl, then sprinkle the mixture evenly over the top.
- Cover with foil and bake for 25 minutes, then remove foil and bake for an additional 10-15 minutes until golden brown and bubbly.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 35-40 minutes
Total Time: 50-55 minutes
Servings: 6-8 portions
Recipe Notes
For best results, follow these helpful tips:
- Salt your zucchini slices and let them sit for 10 minutes before patting dry to remove excess moisture
- Choose firm, ripe tomatoes that aren’t too juicy to prevent a watery gratin
- Let the gratin rest for 5-10 minutes after baking to help it set
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- To reheat, place in a 350°F oven until warmed through, about 10-15 minutes
- For extra flavor, try adding a layer of caramelized onions between the vegetables
This Zucchini and Tomato Gratin is perfect as a vegetarian main dish or as a side for grilled meats. The crispy, cheesy topping and tender vegetables create a wonderful contrast of textures that makes this dish truly special.
Zucchini and Tomato Gratin
Ingredients
- 4 medium zucchini sliced into ¼-inch rounds
- 4 ripe tomatoes sliced into ¼-inch rounds
- 2 cloves garlic minced
- 1 cup freshly grated Parmesan cheese
- ½ cup seasoned breadcrumbs
- 3 tablespoons extra virgin olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and freshly ground black pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
- Layer half of the zucchini slices in the bottom of the dish, slightly overlapping them.
- Add a layer of tomato slices on top of the zucchini, then sprinkle with half the minced garlic, thyme, and basil.
- Repeat the layers with remaining vegetables and herbs.
- Drizzle the olive oil evenly over the vegetables, then season with salt and pepper.
- Mix the Parmesan cheese and breadcrumbs in a bowl, then sprinkle the mixture evenly over the top.
- Cover with foil and bake for 25 minutes, then remove foil and bake for an additional 10-15 minutes until golden brown and bubbly.