For those who aren’t big fans of vegetables, it can be challenging to find ways to enjoy them. That’s where this baked zucchini and tomato gratin comes in—a delicious, cheesy, and comforting dish that makes vegetables taste irresistible. With tender zucchini and juicy tomatoes baked under a golden, crispy topping of cheese and breadcrumbs, this gratin transforms simple veggies into a dish that everyone will want to eat. It’s the perfect way to introduce vegetables to picky eaters, and it’s simple enough to prepare for a weeknight dinner.
This baked zucchini and tomato gratin combines fresh ingredients with a savory cheese topping, creating a perfect balance of flavors. The result is a light yet filling dish that can be served as a side or even as a main for vegetarians. Whether you’re serving it alongside grilled meats or enjoying it as a standalone dish, this gratin is sure to become a family favorite.
Why Baked Zucchini & Tomato Gratin Is a Must-Try
This gratin is the ideal way to enjoy vegetables without sacrificing flavor. The zucchini and tomatoes provide a delicious, light base that’s complemented by the richness of melted cheese and the satisfying crunch of the breadcrumb topping. It’s a dish that’s both hearty and healthy, offering a wonderful mix of textures and flavors.
Perfect for introducing veggies to those who might be hesitant, the cheesy topping makes this gratin a comforting, familiar option. It’s also a great way to enjoy seasonal vegetables, especially during the summer months when zucchini and tomatoes are in abundance. With its simplicity and deliciousness, this gratin is sure to win over even the pickiest eaters.
Ingredients
| Ingredient | Amount |
|---|---|
| Zucchini | 2 medium (sliced thin) |
| Tomatoes | 2 medium (sliced thin) |
| Olive oil | 2 tbsp |
| Garlic (minced) | 2 cloves |
| Fresh basil (chopped) | 1 tbsp |
| Salt | To taste |
| Black pepper | To taste |
| Mozzarella cheese (shredded) | 1/2 cup |
| Parmesan cheese (grated) | 1/4 cup |
| Bread crumbs (preferably panko) | 1/2 cup |
| Fresh thyme (optional) | 1 tsp |
Instructions
- Preheat the Oven:
Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil or cooking spray. - Prepare the Vegetables:
Slice the zucchini and tomatoes into thin rounds. You can use a mandoline slicer if you have one to ensure even thickness. Lay the slices out on a clean towel to absorb any excess moisture. - Sauté the Garlic:
In a small skillet, heat the olive oil over medium heat. Add the minced garlic and cook for about 1 minute until fragrant, making sure not to burn it. - Layer the Gratin:
Arrange the zucchini and tomato slices in the prepared baking dish, alternating between zucchini and tomato. Once you’ve filled the dish, drizzle the sautéed garlic and olive oil mixture over the vegetables. Sprinkle with salt, pepper, and fresh basil. - Prepare the Topping:
In a small bowl, combine the shredded mozzarella, grated Parmesan cheese, and breadcrumbs. Stir until evenly mixed. Sprinkle this mixture generously over the top of the zucchini and tomato slices. - Bake the Gratin:
Place the dish in the oven and bake for 25-30 minutes, or until the top is golden and crispy and the vegetables are tender. If you want the topping extra crispy, you can broil the gratin for 2-3 minutes at the end. - Garnish and Serve:
Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh thyme or more chopped basil if desired. Serve as a side dish or a main course.
Tips for Perfect Baked Zucchini & Tomato Gratin
- Slice Evenly: Ensure that the zucchini and tomatoes are sliced evenly for uniform cooking. This helps the gratin cook evenly and ensures the vegetables don’t become too watery.
- Don’t Overcrowd the Pan: When layering the zucchini and tomatoes, try not to overcrowd them. If they’re packed too tightly, they can release excess moisture and make the gratin soggy.
- Use Fresh Herbs: Fresh basil and thyme add a wonderful aroma and depth of flavor. You can also experiment with other herbs like oregano or rosemary.
- Add Protein: To make the dish more filling, consider adding cooked chicken or sausage to the gratin for extra protein.
- Make It Ahead: This gratin can be assembled ahead of time and stored in the fridge for up to 24 hours. When you’re ready to bake it, simply pop it in the oven and enjoy.
Nutritional Benefits of Baked Zucchini & Tomato Gratin
- Rich in Vitamins: Zucchini and tomatoes are both excellent sources of vitamins A and C, which support eye health, immune function, and skin health.
- Fiber: The zucchini provides fiber, which aids digestion and helps keep you feeling full for longer.
- Antioxidants: Tomatoes are rich in antioxidants like lycopene, which may support heart health and protect against certain diseases.
- Calcium: The cheese topping provides a good amount of calcium, which is essential for strong bones and teeth.
FAQ
- Can I make this gratin without cheese?
Yes! You can omit the cheese for a dairy-free version. Instead, you can use a dairy-free cheese alternative or increase the breadcrumbs for added crunch. - Can I add other vegetables?
Absolutely! You can add other vegetables like bell peppers, onions, or mushrooms to the gratin. Just make sure to slice them thinly so they cook evenly. - How can I make this gratin gluten-free?
Use gluten-free breadcrumbs or omit the breadcrumbs entirely. You can also use ground almonds or crushed nuts as a gluten-free topping. - Can I freeze this gratin?
Yes, you can freeze this gratin before baking. Once assembled, cover it tightly and freeze for up to 3 months. When ready to bake, let it thaw in the fridge overnight and bake as directed.
Conclusion
Baked zucchini and tomato gratin is the perfect dish to introduce vegetables to picky eaters. With its cheesy topping, fragrant herbs, and tender vegetables, it’s a delicious way to enjoy the natural sweetness of zucchini and tomatoes. Whether served as a side or as the main attraction, this gratin is sure to become a go-to recipe in your kitchen. Try it today and enjoy the comforting flavors of this veggie-packed dish!
