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When the garden is overflowing with fresh zucchini and tomatoes, what better way to celebrate their flavors than by making a warm, bubbling zucchini and tomato gratin? This dish is a delicious blend of fresh produce, gooey cheese, and fragrant basil, creating a perfect balance of taste and texture. Whether you’re looking for a healthy side dish or a vegetarian main, this recipe is sure to delight.
Why Zucchini and Tomato Gratin Deserves a Spot on Your Table
Zucchini and tomato gratin is more than just a beautiful dish—it’s a celebration of fresh, wholesome ingredients. The combination of tender zucchini, juicy tomatoes, and golden, melted cheese makes it irresistible. Plus, it’s easy to prepare, customizable, and pairs well with almost any meal.
Ingredients for Zucchini and Tomato Gratin
Here’s what you’ll need to make this flavorful dish:
Ingredient | Amount |
Olive oil | 2 tablespoons |
Zucchini (sliced) | 4 |
Garlic (crushed) | 1 large clove |
Mozzarella cheese (sliced) | 4 ounces |
Tomatoes (peeled and sliced) | 4 large |
Parmesan cheese (grated) | ¼ cup |
Fresh basil (chopped) | 1 tablespoon |
Salt and black pepper | To taste |
Step-by-Step Guide to Making Zucchini and Tomato Gratin
Step 1: Gather Your Ingredients
Before you start, make sure you have all your ingredients prepped and ready. Slice the zucchini, tomatoes, and mozzarella cheese. Peel the garlic and chop the basil.
Step 2: Preheat the Oven
Set your oven to 375°F (190°C) and move the rack to the top third of the oven. This positioning ensures the gratin gets perfectly golden brown on top.
Step 3: Cook the Zucchini
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add the zucchini slices in a single layer. If they don’t fit, cook them in batches.
- Sprinkle the crushed garlic over the zucchini.
- Cook each slice for about 8 minutes per side until golden brown.
- Remove from heat and set aside.
Step 4: Assemble the Gratin
- In a 9×12-inch glass baking dish, arrange the zucchini, mozzarella cheese, and tomato slices in alternating layers. Overlap the slices slightly to create a neat row pattern.
- Sprinkle ¼ cup of Parmesan cheese and 1 tablespoon of fresh basil over the top.
- Season generously with salt and freshly ground black pepper.
Step 5: Bake
- Place the baking dish in the preheated oven.
- Bake for 30 minutes, or until the cheese is melted, golden brown, and bubbling.
Step 6: Serve
Allow the gratin to cool for a few minutes before serving. It pairs wonderfully with crusty bread, grilled chicken, or as a standalone vegetarian dish.
Why This Gratin Recipe Works
- Simple Ingredients: It uses fresh, seasonal produce and pantry staples.
- Balanced Flavors: The mild zucchini complements the acidity of the tomatoes, while the cheeses add richness.
- Versatility: It’s easy to adapt based on what you have on hand, making it perfect for any occasion.
Nutritional Information
Here’s an approximate breakdown of the nutritional content per serving (based on 6 servings):
Nutrient | Amount Per Serving |
Calories | 150 |
Total Fat | 9g |
Saturated Fat | 3g |
Carbohydrates | 10g |
Fiber | 2g |
Protein | 6g |
Sodium | 220mg |
Tips for Making the Best Zucchini and Tomato Gratin
1. Choose the Right Zucchini
Smaller zucchini are ideal because they’re more tender and less watery than larger ones.
2. Drain Excess Moisture
To avoid a watery gratin, sprinkle salt on the zucchini slices and let them sit for 10 minutes. Pat them dry with paper towels before cooking.
3. Use Fresh Tomatoes
Ripe, in-season tomatoes have the best flavor. If you can’t find fresh ones, canned whole tomatoes can work as a substitute.
4. Add a Crunchy Topping
Sprinkle breadcrumbs or crushed crackers over the top before baking for an added crunch.
Creative Variations
1. Add Protein
Incorporate cooked ground turkey, chicken, or sausage into the layers for a heartier dish.
2. Experiment with Cheeses
Replace mozzarella with provolone, Gruyère, or goat cheese for a different flavor profile.
3. Make It Spicy
Add red pepper flakes or sliced jalapeños to give the gratin a kick.
4. Use Different Herbs
Swap basil for thyme, oregano, or parsley for a unique twist.
FAQs About Zucchini and Tomato Gratin
1. Can I make this dish ahead of time?
Yes! Assemble the gratin, cover it tightly with plastic wrap or foil, and refrigerate for up to 24 hours. Bake it just before serving.
2. Can I freeze zucchini and tomato gratin?
While freezing may alter the texture of the zucchini, you can freeze leftovers. Wrap the dish tightly and freeze for up to 3 months. Reheat in the oven at 350°F until warmed through.
3. Do I need to peel the zucchini?
No, the zucchini skin is tender and adds color and nutrients to the dish.
4. How can I make it dairy-free?
Use plant-based cheeses and skip the Parmesan to make a vegan-friendly gratin.
5. What can I serve with this gratin?
It pairs well with grilled meats, roasted vegetables, or a fresh green salad.
6. How do I prevent it from being watery?
Drain and pat the zucchini dry, and avoid overloading the dish with cheese or tomatoes.
Why You Should Try Zucchini and Tomato Gratin Today
Zucchini and tomato gratin is a dish that’s as beautiful as it is delicious. It’s simple to make, highlights fresh ingredients, and offers a healthier way to indulge in cheesy goodness. Whether you’re hosting a dinner party or planning a family meal, this recipe is a guaranteed crowd-pleaser.
So, grab your zucchini and tomatoes, and get ready to create a dish that’s sure to become a favorite in your household. Happy cooking!
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Zucchini and Tomato Gratin: A Simple Yet Elegant Dish
- Total Time: 55 minutes
- Yield: 6 servings
Description
Celebrate the best of summer produce with this Zucchini and Tomato Gratin. Layers of tender zucchini, juicy tomatoes, and gooey cheese come together in a dish that’s as simple as it is elegant. Perfect as a side dish or a light vegetarian main, this gratin is a true crowd-pleaser!
Ingredients
- 2 tablespoons olive oil
- 4 zucchini, sliced
- 1 large garlic clove, crushed
- 4 large tomatoes, peeled and sliced
- 4 ounces mozzarella cheese, sliced
- ¼ cup grated Parmesan cheese
- 1 tablespoon fresh basil, chopped
- Salt and black pepper, to taste
Instructions
- Prepare Ingredients and Oven:
- Preheat your oven to 375°F (190°C).
- Slice the zucchini, tomatoes, and mozzarella cheese. Crush the garlic and chop the basil.
- Cook the Zucchini:
- Heat the olive oil in a large skillet over medium heat.
- Add the zucchini slices in a single layer, cooking in batches if necessary.
- Sprinkle the crushed garlic over the zucchini. Cook for about 8 minutes per side, or until golden brown. Set aside.
- Assemble the Gratin:
- In a 9×12-inch glass baking dish, arrange the zucchini, mozzarella, and tomato slices in alternating layers, slightly overlapping each slice.
- Sprinkle the Parmesan cheese and fresh basil evenly over the top.
- Season generously with salt and freshly ground black pepper.
- Bake the Gratin:
- Place the dish in the preheated oven.
- Bake for 30 minutes, or until the cheese is melted, bubbling, and golden brown.
- Cool and Serve:
- Let the gratin cool for a few minutes before serving. Enjoy it as a side dish with grilled chicken or as a light vegetarian main.
Notes
- Zucchini Prep: To avoid excess moisture, sprinkle the zucchini slices with salt and let them sit for 10 minutes. Pat them dry with paper towels before cooking.
- Cheese Variations: Swap mozzarella for Gruyère, provolone, or goat cheese for a different flavor profile.
- Add Toppings: Sprinkle breadcrumbs or crushed crackers over the top before baking for a crispy crust.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish/Vegetarian Main
- Method: Baking
- Cuisine: French