Go Back
To make a tasty Zucchini Tomato Gratin, gather these ingredients: - 3 medium zucchinis, thinly sliced - 4 ripe tomatoes, thinly sliced - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 cup shredded mozzarella cheese - ½ cup grated Parmesan cheese - 1 teaspoon dried oregano - 1 teaspoon fresh basil, chopped (or ½ teaspoon dried basil) - 2 tablespoons olive oil - Salt and pepper to taste - ½ cup breadcrumbs (optional for topping) You will need a few tools to make this dish: - A large skillet for sautéing - A sharp knife for slicing - A cutting board for prep - A baking dish for layering - Aluminum foil for covering while baking - A mixing bowl for cheese When selecting zucchinis and tomatoes, look for these signs: - Choose zucchinis that are firm and smooth. Avoid any with soft spots. - Pick tomatoes that are bright and slightly soft to the touch. - If possible, buy local and seasonal produce for the best flavor. - Fresh herbs should be vibrant and fragrant. Always check for wilting leaves. These steps will help ensure your Zucchini Tomato Gratin is full of flavor. For the full recipe, check below. First, gather your ingredients. You need zucchinis, tomatoes, onion, and garlic. Wash all the vegetables well. Cut the zucchinis and tomatoes into thin slices. I like to use a sharp knife for this. Finely chop the onion and mince the garlic cloves. This step adds great flavor to the dish. Set the veggies aside when you finish. Grab a large baking dish. Start with a layer of zucchini slices at the bottom. This helps absorb juices and keeps the gratin moist. Next, add half of your onion-garlic mixture over the zucchini. Season with salt, pepper, and oregano. Then, add a layer of tomato slices. Repeat this process until all the veggies are used. Make sure to end with a layer of tomatoes on top. This creates a beautiful finish. In a bowl, mix your mozzarella and Parmesan cheese together. Sprinkle half of this cheese over the top layer of tomatoes. If you want a crunchy top, add breadcrumbs mixed with olive oil and any leftover cheese. This gives a great texture contrast. Now, it’s time to bake! Preheat your oven to 375°F (190°C). Cover your baking dish loosely with aluminum foil. Place it in the oven and bake for 25 minutes. After that, remove the foil. Let it bake for another 15 to 20 minutes. You will know it’s ready when the top is golden brown and bubbly. Once done, let the gratin cool for a few minutes. This helps the flavors settle. You can garnish with fresh basil for a pop of color. Enjoy your Zucchini Tomato Gratin! For the complete recipe, check the Full Recipe. For a great cheese melt, use fresh mozzarella. It melts better than pre-shredded cheese. Mix mozzarella with grated Parmesan for richer flavor. Make sure to layer cheese on top of the last tomato slice. This helps the cheese get golden and bubbly. Bake the dish uncovered for the last 15-20 minutes. This will help the cheese crisp up nicely. Seasoning makes a big difference in this dish. Use fresh herbs like basil and oregano for a bright taste. You can also add a pinch of red pepper flakes for heat. Try sprinkling some smoked paprika for a deeper flavor. Don't forget to taste and adjust salt and pepper. A little extra seasoning can take the dish to the next level. One common mistake is overcooking the vegetables. Zucchini can become mushy if you bake it too long. Another mistake is not layering properly. Make sure to alternate zucchini and tomato for even cooking. Also, avoid using too much cheese on the bottom. This can cause sogginess. Lastly, ensure the oven is preheated. A hot oven helps cook the dish evenly. For more details, check the Full Recipe. {{image_2}} You can easily swap ingredients to fit your diet. If you are gluten-free, use gluten-free breadcrumbs or skip the topping. For dairy-free options, try plant-based cheese instead of mozzarella and Parmesan. You can also use olive oil to replace butter for a vegan version. This dish stays tasty with these swaps. Different cheeses can change the taste of your gratin. Try goat cheese or feta for a tangy kick. If you want a sharper flavor, use aged cheddar or Gruyère cheese. Mixing cheeses adds depth and keeps your dish exciting. Experiment with what you have on hand for unique flavors. To make your gratin more filling, add proteins or grains. Cooked quinoa or rice can be layered with the vegetables. You could also add cooked chicken or sausage for extra protein. These additions make it a full meal. Adjust the baking time slightly if you add more ingredients. Check the gratin for doneness and enjoy every bite! For the complete recipe, see the Full Recipe section. To keep your zucchini tomato gratin fresh, let it cool. After it cools, cover it tightly with plastic wrap or transfer it to an airtight container. Store it in the fridge. It will stay good for about three to five days. When you want to enjoy your leftovers, preheat your oven to 350°F (175°C). Place the gratin in an oven-safe dish. Cover it with foil to keep it moist. Heat it for about 20 minutes. Check if it’s hot all the way through. If you want a crispy top, remove the foil for the last five minutes. If you want to keep the gratin longer, freezing is a great option. First, let it cool completely. Cut it into portions for easy use later. Wrap each piece in plastic wrap, then place them in a freezer bag. Squeeze out the air before sealing. Your gratin can last up to three months in the freezer. To reheat, thaw it in the fridge overnight before baking. Enjoy the full recipe for more tips! You can pair Zucchini Tomato Gratin with many dishes. A fresh side salad works well. Try a simple green salad with vinaigrette. Grilled chicken or fish also complements this dish. For a heartier meal, serve it with crusty bread. This adds a nice crunch to your meal. Yes, you can prepare Zucchini Tomato Gratin ahead. Just follow the recipe up to the baking step. Cover the dish tightly with foil or plastic wrap. Store it in the fridge for up to a day. When ready, bake it straight from the fridge. You may need to add a few extra minutes to the bake time. Absolutely! Zucchini Tomato Gratin is a vegetarian delight. This dish contains only fresh vegetables and cheese. It is a great way to enjoy seasonal produce without meat. Vegetarians will love the flavor and texture of this meal. To serve more people, simply double the ingredients. Use a larger baking dish to fit everything. Keep the same baking time, but check for doneness. If it looks undercooked, add a few extra minutes. For a crowd, this dish is both filling and tasty. You can find the Full Recipe for all the details. Zucchini Tomato Gratin is easy and fun to make. We covered the key ingredients and tools needed. Prepping veggies right leads to great taste. Layering the ingredients maximizes flavor, and baking them just right finishes the dish. Use tips to avoid common mistakes and achieve the perfect cheese melt. Feel free to swap out ingredients to fit your diet or add protein. Store any leftovers properly to enjoy them later. This dish is great for any meal, and it suits vegetarians too. Now, it’s your turn to try this recipe and enjoy a tasty gratin!

Zucchini Tomato Gratin

Delight your taste buds with this Zesty Zucchini Tomato Gratin! This easy recipe brings together fresh zucchinis, ripe tomatoes, and cheesy goodness for a perfect side dish. With a hint of oregano and a golden, crispy top, this gratin is sure to impress. Ready in just 50 minutes, it’s a delicious way to enjoy summer flavors. Click through to explore the full recipe and elevate your next meal!
Print Recipe Pin Recipe

Ingredients
  

3 medium zucchinis, thinly sliced

4 ripe tomatoes, thinly sliced

1 medium onion, finely chopped

3 cloves garlic, minced

1 cup shredded mozzarella cheese

½ cup grated Parmesan cheese

1 teaspoon dried oregano

1 teaspoon fresh basil, chopped (or ½ teaspoon dried basil)

2 tablespoons olive oil

Salt and pepper to taste

½ cup breadcrumbs (optional for topping)

Instructions
 

Preheat your oven to 375°F (190°C).

    In a large skillet, heat the olive oil over medium heat. Add the chopped onions and sauté until translucent, about 5 minutes.

      Stir in the minced garlic and cook for an additional minute until fragrant. Remove from heat and let cool slightly.

        In a large baking dish, layer the sliced zucchini and tomatoes. Start with a layer of zucchini, add some onion-garlic mixture, sprinkle with salt, pepper, and oregano, then add a layer of tomatoes. Repeat until all ingredients are used, finishing with a layer of tomatoes on top.

          In a bowl, mix the mozzarella and Parmesan cheeses together. Sprinkle half of this cheese mixture over the top layer of tomatoes.

            If you like a crunchy topping, mix breadcrumbs with a drizzle of olive oil and any remaining cheese, then sprinkle it over the cheese layer.

              Cover the baking dish loosely with aluminum foil and bake in the preheated oven for 25 minutes.

                Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and bubbly.

                  Let the gratin cool for a few minutes before serving. Garnish with fresh basil if desired.

                    Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4-6