This zucchini tomato gratin is delicious, gorgeous, and quite easy to make. Leftovers are very good the next day, gently reheated or even cold.
It’s almost the end of zucchini season, and I am making the most of the gorgeous, firm zucchinis I can still find at the farmer’s market. This zucchini tomato gratin is delicious, gorgeous, and fairly easy to make.
Zucchini and tomatoes go very well together, and when layered in this zucchini tomato gratin they also look gorgeous.
Gratins are so tasty. I really admire the French for teaching us that the best way to make vegetables taste good is to either generously butter them, or add a layer of cheese and bake them. 😀
Speaking of gratins, you should definitely try this cauliflower gratin. It makes cauliflower super palatable, even for picky eaters (and I should know, I have one here at home!)
Try to use fresh, firm zucchinis and tomatoes in this recipe. It’s a simple recipe that relies on the flavor of the vegetables, so tasteless watery supermarket vegetables will not do.
It’s unlikely that you’ll have any leftovers when making this zucchini tomato gratin, but if you do, leftovers are very good the next day, gently reheated or even cold, served like you would serve antipasto. I love to have cold leftovers for my lunch with cured meats and cheeses!
Zucchini Tomato Gratin
- Olive oil spray
- 2 medium firm zucchinis
- 2 medium firm tomatoes
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- 1/4 cup shredded Parmesan
- Preheat oven to 400 degrees F. Spray a 1.5-quart casserole dish with olive oil.
- Using a sharp knife, slice the zucchinis and tomatoes crosswise, ¼-inch thick. If your tomatoes are large, cut each slice in half for easier layering.
- Alternate layers of the tomatoes and zucchini in the baking dish. Sprinkle with the salt, pepper, garlic powder and dried thyme.
- Generously spray the vegetables with olive oil. Sprinkle with the Parmesan.
- Bake the gratin until golden-brown, about 30 minutes. Carefully drain the juices from the bottom and serve.