Description
A delightful, comforting side dish, this Zucchini and Tomato Gratin features tender zucchini and juicy tomatoes, layered with a cheesy, herbed breadcrumb topping. Baked until golden and bubbly, it’s the perfect way to enjoy seasonal vegetables in a savory, satisfying dish.
Ingredients
For the Zucchini and Tomato Gratin:
- 2 medium zucchinis, sliced into ¼-inch rounds
- 3 large tomatoes, sliced into ¼-inch rounds
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
- ¼ cup fresh breadcrumbs (optional, for topping)
Optional Add-ins:
- Fresh basil or parsley for garnish
- 1 small onion, thinly sliced (for added sweetness)
- 1 tablespoon balsamic vinegar (for added depth of flavor)
Instructions
Start by washing the zucchini and tomatoes thoroughly. Slice the zucchini and tomatoes into even ¼-inch rounds, ensuring that the slices are uniform in thickness. This ensures they cook evenly in the oven.
If you’re using fresh herbs like basil or parsley, chop them finely and set them aside for garnish later. You can also prepare the breadcrumbs if you’re using them for the topping by placing them in a small mixing bowl.
Preheat your oven to 375°F (190°C). This is the ideal temperature to bake the gratin, allowing the vegetables to soften and the cheese to melt and become golden brown.
Drizzle a tablespoon of olive oil into the bottom of your baking dish, ensuring the dish is lightly coated. Begin layering the sliced zucchini and tomato in an alternating pattern, slightly overlapping the slices. You can arrange the vegetables in concentric circles, or you can layer them in rows, depending on the size of your baking dish.
Sprinkle the layers with salt, pepper, garlic powder, dried oregano, and dried thyme. These seasonings will infuse the vegetables with flavor as they bake.
Once the vegetables are layered in the dish, sprinkle half of the shredded mozzarella cheese and half of the grated Parmesan cheese over the top. This cheese layer will melt beautifully during baking and provide a delicious, creamy texture.
If you want a crispy topping, sprinkle ¼ cup of fresh breadcrumbs over the cheese. This adds a delightful crunch and a golden color to the gratin once it’s baked. You can also add extra Parmesan on top of the breadcrumbs for more flavor and richness.
Place the baking dish in the preheated oven and bake for 30-40 minutes, or until the vegetables are tender and the top is golden brown and bubbly. You can check for doneness by inserting a fork into the vegetables; they should be soft and easily pierced. If the top is browning too quickly, cover the dish with aluminum foil and continue baking until fully cooked.
Once the gratin is done, remove it from the oven and allow it to cool for about 5 minutes before serving. This gives the dish time to set and makes it easier to serve. Garnish with fresh basil or parsley for a pop of color and added freshness.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 150-180 kcal
- Fat: 10-12g
- Carbohydrates: 10-12g
- Protein: 6g