Baked Zucchini and Tomato Gratin

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Deliciously layered with tender zucchini, juicy tomatoes, and a savory Parmesan-breadcrumb topping, this Baked Zucchini and Tomato Gratin is a comforting side or light main that’s bursting with flavor and texture. Perfect for late summer produce or anytime you want something wholesome and satisfying straight from the oven.

Ingredients:

  • 4 medium zucchinis, thinly sliced
  • 4 medium tomatoes, thinly sliced
  • 1 cup grated Parmesan cheese
  • 1 cup breadcrumbs
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Fresh basil leaves for garnish

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. In a large bowl, combine breadcrumbs, Parmesan, garlic, oregano, thyme, salt, and pepper. Drizzle with olive oil and toss to coat.
  3. Lightly grease a baking dish. Layer half the zucchini slices, then half the tomato slices. Sprinkle with the breadcrumb mixture.
  4. Repeat the layers with remaining vegetables and top with the remaining breadcrumb mix.
  5. Cover with foil and bake for 25 minutes. Remove foil and bake another 15–20 minutes, until golden and bubbling.
  6. Let cool slightly. Garnish with fresh basil before serving.

Variation

  1. Add Cheese Layers:
    For a richer, more decadent version, try adding thin slices of fresh mozzarella or a sprinkle of shredded Gruyère cheese between the layers of zucchini and tomato. This adds a creamy, melty texture that pairs beautifully with the crisp topping.
  2. Use Different Herbs:
    Swap oregano and thyme for fresh rosemary, basil, or even a touch of herbes de Provence for a French-inspired twist. Fresh herbs will bring a more aromatic and vibrant flavor, while dried herbs add earthiness and depth.
  3. Make it Vegan:
    To make this dish fully plant-based, replace the Parmesan with a vegan cheese alternative or a mix of nutritional yeast and crushed cashews. Use olive oil generously in the topping to maintain the crisp texture.

Cooking Notes

  1. Slice Vegetables Evenly:
    Thin, even slices (about ⅛–¼ inch) ensure the zucchini and tomatoes cook at the same rate and layer neatly. A mandoline can help achieve perfect consistency and save time.
  2. Let It Rest Before Serving:
    After baking, let the gratin sit for at least 5–10 minutes before serving. This allows the juices to settle and the layers to firm up slightly, making it easier to slice and serve.
  3. Prevent a Watery Gratin:
    Zucchini and tomatoes release a lot of moisture. If you prefer a firmer gratin, lightly salt the slices beforehand, let them sit for 10 minutes, then blot with paper towels to draw out excess water.

Serving Suggestions

  1. As a Side Dish:
    Serve alongside grilled chicken, roasted fish, or a hearty grain like farro or quinoa. The bright, savory flavors of the gratin complement both light and rich main dishes.
  2. Make it a Main Course:
    Add a layer of cooked lentils, white beans, or quinoa beneath the vegetables for a protein-packed vegetarian main. You could also top it with a poached egg for a rustic, bistro-style meal.
  3. Serve with Crusty Bread or Salad:
    Pair with a fresh green salad with vinaigrette and some crusty bread to soak up the juices perfect for a light summer lunch or dinner.

Tips

  1. Choose Firm, Fresh Produce:
    Look for zucchini and tomatoes that are firm, vibrant, and free of blemishes. Fresher vegetables not only taste better but also hold their shape during baking.
  2. Toast the Breadcrumbs (Optional):
    For extra crunch and flavor, lightly toast the breadcrumb mixture in a dry skillet before sprinkling it over the layers. This gives you an even crispier, golden topping.
  3. Use a Shallow Baking Dish:
    A shallow baking dish (like a ceramic or glass casserole pan) helps the vegetables cook evenly and allows the top to brown nicely. Avoid deep dishes that trap moisture.

Prep Time:

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour

Nutritional Information (Per Serving):

  • Calories: 210 kcal
  • Protein: 8 g
  • Sodium: 370 mg

Frequently Asked Questions

  1. Can I prepare this ahead of time?
    Yes! You can assemble the gratin up to 24 hours in advance. Just cover and refrigerate it unbaked. When ready to cook, let it sit at room temperature for about 20–30 minutes before baking as directed.
  2. Can I freeze zucchini and tomato gratin?
    Freezing is not recommended for this dish, as zucchini and tomatoes tend to release a lot of water once thawed, which can lead to a soggy texture. It’s best enjoyed fresh or stored in the fridge for a few days.
  3. What can I use instead of breadcrumbs?
    Crushed crackers, panko, or even finely chopped nuts (like almonds or walnuts) can be great substitutes. If you’re gluten-free, go for gluten-free breadcrumbs or crushed rice crackers.
  4. Is this recipe keto or low-carb friendly?
    Not as written, but you can make it lower-carb by reducing or omitting the breadcrumbs and increasing the Parmesan. Add more herbs and olive oil to keep the flavor punchy and satisfying.

Conclusion

This Baked Zucchini and Tomato Gratin is a celebration of simple ingredients, layered with love and baked to golden perfection. Whether served as a cozy side or a light main, it’s a dish that highlights the best of fresh, seasonal vegetables with minimal fuss and maximum flavor. It’s a comforting classic you’ll turn to again and again especially when your garden (or farmer’s market) is overflowing with zucchini and tomatoes!

Print
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Baked Zucchini and Tomato Gratin

  • Author: Avery
  • Total Time: 1 hour
  • Yield: 6 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

Deliciously layered with tender zucchini, juicy tomatoes, and a savory Parmesan-breadcrumb topping, this Baked Zucchini and Tomato Gratin is a comforting side or light main that’s bursting with flavor and texture. Perfect for late summer produce or anytime you want something wholesome and satisfying straight from the oven.

Ingredients

Scale
  • 4 medium zucchinis, thinly sliced
  • 4 medium tomatoes, thinly sliced
  • 1 cup grated Parmesan cheese
  • 1 cup breadcrumbs
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Fresh basil leaves for garnish

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. In a large bowl, combine breadcrumbs, Parmesan, garlic, oregano, thyme, salt, and pepper. Drizzle with olive oil and toss to coat.
  3. Lightly grease a baking dish. Layer half the zucchini slices, then half the tomato slices. Sprinkle with the breadcrumb mixture.
  4. Repeat the layers with remaining vegetables and top with the remaining breadcrumb mix.
  5. Cover with foil and bake for 25 minutes. Remove foil and bake another 15–20 minutes, until golden and bubbling.
  6. Let cool slightly. Garnish with fresh basil before serving.

Notes

  • For extra richness, add a few thin slices of fresh mozzarella between the layers.
  • Swap out Parmesan for Pecorino or a vegan alternative if preferred.
  • Leftovers keep well and taste even better the next day.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Side Dish, Vegetarian Main
  • Method: Baked
  • Cuisine: Mediterranean-inspired

Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 210 kcal
  • Sugar: 4 g
  • Sodium: 370 mg
  • Fat: 12 g
  • Saturated Fat: 3.5 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 17 g
  • Fiber: 3 g
  • Protein: 8 g
  • Cholesterol: 10 mg

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