There’s something magical about a dish that brings together fresh garden vegetables, rich cheese, and a perfectly golden crust. Zucchini and Tomato Gratin is one of those timeless recipes that feels both rustic and refined, making it just as suited for a casual weeknight meal as it is for a dinner party.
This dish highlights the natural sweetness of tomatoes and the delicate, buttery texture of zucchini, all layered with creamy mozzarella and topped with a crisp, golden Parmesan crust. The result? A light yet indulgent dish that celebrates the beauty of fresh, seasonal ingredients.
Whether you’re looking for a vegetarian main course, a flavorful side dish, or a way to use up an abundance of summer produce, this gratin is a versatile, easy-to-make option that never disappoints.
What Makes This Zucchini and Tomato Gratin Special?
1. A Celebration of Fresh Ingredients
At its core, this dish is about letting fresh vegetables shine. The juicy tomatoes, tender zucchini, and fragrant basil work together to create layers of vibrant flavor. Unlike heavy casseroles that rely on sauces and creams, this gratin embraces a light and natural approach.
2. The Perfect Balance of Texture
A good gratin should have the perfect contrast between soft, flavorful vegetables and a crispy, golden-brown top. The mozzarella melts into creamy layers, while the Parmesan adds a satisfying crunch. If you love a dish that combines comfort with sophistication, this gratin is a must-try.
3. A Healthy Yet Satisfying Dish
Unlike traditional gratins that are loaded with heavy cream and butter, this version keeps things light, fresh, and full of nutrients. Zucchini is rich in vitamin C, potassium, and fiber, while tomatoes provide a dose of antioxidants and lycopene.
4. Versatile and Customizable
This gratin can be adapted to suit different preferences. Whether you want to add more vegetables, incorporate protein, or experiment with different cheeses, it’s easy to make this recipe your own.
Ingredients
- 2 tablespoons olive oil
- 4 zucchini (sliced)
- 1 large clove garlic (crushed)
- 4 ounces mozzarella cheese (thinly sliced)
- 4 large tomatoes (peeled and sliced)
- ¼ cup Parmesan cheese (grated)
- 1 tablespoon fresh basil (chopped)
- Salt and freshly ground black pepper (to taste)
Directions
- Prepare the Ingredients
- Slice zucchini and tomatoes evenly.
- Preheat oven to 375°F (190°C).
- Sauté the Zucchini
- Heat olive oil in a skillet over medium heat.
- Cook zucchini slices with garlic until golden brown (about 8 minutes per side).
- Assemble the Gratin
- In a 9×12-inch baking dish, layer zucchini, mozzarella, and tomatoes in an overlapping pattern.
- Add Toppings
- Sprinkle with Parmesan, basil, salt, and black pepper.
- Bake the Dish
- Bake for 30 minutes until the cheese is melted and golden brown.
- Serve and Enjoy
- Let cool slightly before serving.
Nutritional Information (Per Serving, Serves 6)
- Calories: 150
- Protein: 7g
- Carbohydrates: 9g
- Fat: 10g
- Fiber: 2g
Tips for Making the Best Zucchini and Tomato Gratin
1. Choose the Best Ingredients
Because this dish is so simple, ingredient quality makes all the difference. Here’s what to look for:
- Zucchini: Choose firm, medium-sized zucchini with smooth, unblemished skin. Avoid overly large zucchini, as they tend to have a lot of moisture.
- Tomatoes: Opt for ripe, firm tomatoes that hold their shape when sliced. Heirloom tomatoes add extra flavor and color.
- Cheese: Freshly grated Parmesan and mozzarella melt better than pre-shredded versions. For a deeper flavor, try using Gruyère or Fontina.
2. Prevent a Watery Gratin
Zucchini and tomatoes both contain a lot of water, which can sometimes make gratins soggy. Here’s how to avoid that:
- Salt the zucchini slices and let them sit for 10-15 minutes before cooking. This draws out moisture. Pat them dry with paper towels.
- Pre-cook the zucchini in a skillet to remove even more excess water before layering.
- Bake uncovered for the last few minutes to allow excess moisture to evaporate and the top to crisp up.
3. Layering Matters
For the best results, arrange the zucchini and tomatoes in slightly overlapping layers. This helps the dish hold its shape and ensures that every bite is perfectly balanced.
4. Experiment with Seasonings
This dish is naturally flavorful, but a few additions can take it to the next level:
- Herbs: Fresh basil is a classic choice, but you can also add thyme, oregano, or rosemary for a more herbaceous flavor.
- Spices: A pinch of crushed red pepper flakes adds a hint of heat.
- Garlic: Cooking garlic with the zucchini infuses the dish with a warm, savory depth.
5. Add a Crispy Topping
While Parmesan cheese creates a naturally crisp top, you can enhance the texture by adding a layer of breadcrumbs. Mix panko breadcrumbs with a little olive oil and sprinkle them over the gratin before baking.
How to Serve Zucchini and Tomato Gratin
This gratin is incredibly versatile and pairs well with many different dishes. Here are some ways to enjoy it:
1. As a Light Vegetarian Main Course
With its cheesy richness and hearty texture, this gratin is satisfying enough to be served on its own. Pair it with a side of crusty bread and a simple salad for a balanced meal.
2. As a Side Dish for Protein-Based Meals
This gratin pairs beautifully with:
- Grilled chicken or roasted turkey
- Seared salmon or white fish
- Lamb chops or grilled steak
3. As a Brunch Dish
Serve this gratin alongside poached eggs and fresh fruit for an elegant and healthy brunch.
Delicious Variations to Try
1. Mediterranean Zucchini and Tomato Gratin
- Add black olives and crumbled feta cheese for a Mediterranean twist.
- Swap Parmesan for Pecorino Romano.
- Drizzle with extra virgin olive oil before serving.
2. Spicy Italian Version
- Use spicy Italian sausage instead of zucchini as a base layer.
- Add chopped sun-dried tomatoes for extra depth.
- Sprinkle crushed red pepper flakes for heat.
3. Vegan Zucchini and Tomato Gratin
- Use vegan mozzarella and Parmesan.
- Add a layer of tofu ricotta for extra creaminess.
- Top with crushed almonds or cashews instead of cheese.
FAQs About Zucchini and Tomato Gratin
1. Can I Make This Dish Ahead of Time?
Yes! Assemble the gratin up to a day in advance, cover it, and store it in the fridge. Bake it just before serving for the best texture.
2. How Do I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven at 350°F until warmed through.
3. Can I Freeze Zucchini and Tomato Gratin?
While possible, freezing can alter the texture of the zucchini and tomatoes, making them watery when reheated. If freezing, slightly underbake the dish and reheat in the oven when ready to serve.
4. How Do I Prevent the Gratin from Becoming Too Watery?
- Salt and drain the zucchini before cooking.
- Pre-cook the zucchini in a skillet.
- Bake uncovered for the last 5-10 minutes to evaporate excess moisture.
5. What Other Vegetables Can I Add?
- Eggplant for a heartier dish
- Bell peppers for sweetness
- Mushrooms for an earthy depth
Conclusion: Why You Should Try Zucchini and Tomato Gratin
Zucchini and tomato gratin is a simple yet impressive dish that highlights the natural sweetness of fresh vegetables while delivering cheesy, golden-brown goodness in every bite. It’s easy to make, endlessly adaptable, and works well as both a main dish and a side.
By following the right techniques—salting the zucchini, layering properly, and using fresh ingredients—you can create a dish that’s light yet comforting, flavorful yet nutritious.
Whether you’re looking for a healthy weeknight dinner, a delicious way to use up summer produce, or an elegant side dish for your next gathering, this gratin is a perfect choice. Try it once, and it’s sure to become a staple in your kitchen!
Print
Easy Zucchini and Tomato Gratin
- Total Time: 53 minutes
- Yield: 6 servings 1x
Description
Zucchini and Tomato Gratin is a delightful dish that combines fresh summer produce with gooey, melted cheese for a comforting yet healthy meal. Layers of golden zucchini, juicy tomatoes, and creamy mozzarella are baked to perfection with a crispy Parmesan topping. It’s quick to assemble, beautiful to serve, and perfect for any occasion!
Ingredients
- 2 tablespoons olive oil
- 4 zucchini, sliced
- 1 large clove garlic, crushed
- 4 ounces thinly sliced mozzarella cheese
- 4 large tomatoes, peeled and sliced
- ¼ cup grated Parmesan cheese
- 1 tablespoon chopped fresh basil
- Salt and freshly ground black pepper (to taste)
Instructions
- Preheat your oven to 375°F (190°C) and move the oven rack to the top third.
- Heat olive oil in a large skillet over medium heat. Spread zucchini slices in a single layer and sprinkle with garlic. Cook until golden brown on both sides, about 8 minutes per side. Remove from heat.
- In a 9×12-inch glass baking dish, layer the zucchini, mozzarella, and tomato slices in an alternating pattern, overlapping slightly.
- Sprinkle grated Parmesan cheese and chopped basil evenly over the layers. Season with salt and freshly ground black pepper.
- Bake in the preheated oven for 30 minutes, or until the cheese is melted, golden brown, and bubbling.
- Let cool slightly before serving. Enjoy!
Notes
- Make It Ahead: You can assemble the dish a day before and bake it just before serving.
- Texture Tip: For a crispier top, add breadcrumbs mixed with a teaspoon of olive oil on top of the Parmesan before baking.
- Peeling Tomatoes: To peel tomatoes easily, blanch them in boiling water for 30 seconds, then transfer them to ice water. The skins will slip off effortlessly.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best results.
- Prep Time: 15 minutes
- Cook Time: 38 minutes (8 minutes per batch of zucchini + 30 minutes baking)
- Category: Side Dish, Vegetarian
- Method: Baking
- Cuisine: Mediterranean
