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
Scale
- 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