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 the 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 healthy, delicious, gorgeous, and quite easy to make. Zucchini and tomatoes go very well together. And when layered in this delicious gratin, they also look gorgeous.
The ingredients you’ll need to make this recipe
You’ll only need a few ingredients to make this tasty gratin. Scroll down to the recipe card for exact amounts.
Olive oil spray: You can also drizzle the vegetables with olive oil and brush them with it. I just like the convenience of a spray.
Zucchinis: Try to pick young, firm zucchinis with a dark-green skin.
Tomatoes: Plump red tomatoes are best – none of those pale mealy ones!
Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the dish could end up too salty.
Spices: Garlic powder and dried thyme. Make sure they are fresh! Spices are delicious and healthy, but a stale spice can easily ruin a dish.
Shredded Parmesan: You can also use grated parmesan. Both work in this recipe.
Use fresh vegetables
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 make zucchini tomato gratin
It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
1. You simply alternate layers of sliced tomatoes and zucchini in a greased baking dish.
2. Sprinkle the vegetables with salt, pepper, and spices.
3. Generously spray them with olive oil and sprinkle them with Parmesan.
4. Bake until golden brown, about 30 minutes.
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 find it convenient that I can cook 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, you can keep the leftovers in the fridge, in an airtight container, for 2-3 days.
The leftovers are very good gently reheated in the microwave. 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 cold meats and cheeses.
More gratin recipes that you might enjoy
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.
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.
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Zucchini Tomato Gratin
INGREDIENTS
- 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
INSTRUCTIONS
- 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.
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Vered DeLeeuw, LL.M., has been following a low-carb real-food diet and blogging about it since 2011. She has taken 
