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 quite easy to make. Zucchini and tomatoes go very well together. And when layered in this zucchini tomato gratin they also look gorgeous.
Who knew – cheese is healthy!
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. And now that current research says dairy fat is harmless and even beneficial for most healthy people, I feel even better about topping my vegetables with cheese!
Use fresh vegetables in this zucchini tomato gratin
Try to use fresh, firm zucchinis and tomatoes in this recipe. It’s a simple recipe that heavily relies on the flavor of the vegetables. So tasteless watery supermarket vegetables will simply not do.
How to serve zucchini tomato gratin
I like to serve it with chicken or fish. It’s very good with crispy baked chicken thighs, and I can bake both in the same oven. It’s also excellent with baked salmon. I make both dishes in the same 425°F oven.
What about leftovers?
It’s unlikely that you’ll have any leftovers when making this tasty zucchini tomato gratin. But if you do, leftovers are very good the next day, gently reheated. Or you can enjoy them cold, served like you would serve antipasto. I love to have cold leftovers for my lunch the next day with some cured meats and cheeses.
More gratin recipes you might enjoy
If you like 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! I also like this Brussels sprouts gratin. It’s easy to make and very flavorful.
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.