Go Back
Zucchini: The star of this dish, zucchini, is a versatile summer squash that is celebrated for its mild flavor and numerous health benefits. Packed with vitamins A and C, potassium, and antioxidants, zucchini is low in calories, making it an excellent choice for those looking to maintain a healthy diet. Its high water content keeps it moist during baking, ensuring that it retains its tender texture while contributing to the overall dish's lightness.

Baked Zucchini Tomato Gratin

Discover the deliciousness of Baked Zucchini Tomato Gratin, a comforting dish that brings together the vibrant flavors of zucchini and tomatoes. This recipe features layers of fresh vegetables topped with creamy cheeses and a crispy breadcrumb crust, making it perfect as a side dish or a main course. Healthy yet indulgent, this gratin showcases seasonal produce and is sure to impress family and guests alike. Enjoy a tasty, wholesome meal that celebrates fresh ingredients!
Print Recipe Pin Recipe

Ingredients
  

3 medium zucchinis, thinly sliced

4 medium ripe tomatoes, thinly sliced

1 cup grated Parmesan cheese

1 cup shredded mozzarella cheese

1 cup heavy cream

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried thyme

1/2 teaspoon red pepper flakes (optional for a kick)

Salt and pepper, to taste

1/4 cup fresh basil, chopped (for garnish)

2 tablespoons olive oil

1/2 cup breadcrumbs (preferably panko for extra crunch)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Baking Dish: Lightly grease a large baking dish with olive oil.

      Layer the Vegetables: Start with a layer of zucchini slices on the bottom of the prepared baking dish, followed by a layer of tomato slices. Sprinkle a little salt and pepper on each layer for seasoning.

        Continue Layering: Repeat the process, alternating between zucchini and tomatoes, until all the vegetables are used up.

          Make the Cream Mixture: In a bowl, whisk together the heavy cream, minced garlic, oregano, thyme, and red pepper flakes. Season it with salt and pepper to taste.

            Pour the Cream Mixture: Pour the cream mixture evenly over the layered zucchini and tomatoes in the baking dish.

              Add Cheese: Sprinkle the grated Parmesan and mozzarella cheeses over the top of the layered vegetables, ensuring an even covering.

                Breadcrumb Topping: In a small bowl, combine the breadcrumbs with a drizzle of olive oil, mixing until they’re evenly coated. Spread the breadcrumb mixture over the cheese layer for an extra crunchy topping.

                  Bake: Place the baking dish in the oven and bake for approximately 35-40 minutes, or until the top is golden brown and bubbly.

                    Garnish and Serve: Once baked, remove the dish from the oven and let it sit for about 5 minutes. Garnish with freshly chopped basil before serving.

                      Prep Time, Total Time, Servings: 20 min | 50 min | 6 servings