Zucchini and Tomato Gratin

A timeless summer dish that layers tender zucchini and ripe tomatoes beneath a golden, bubbling cheese crust.

Why You’ll Love This Recipe

• Vibrant, seasonal flavours that celebrate fresh produce

• A simple yet elegant presentation suitable for weeknight dinners or entertaining

• Versatile and easy to customize with different cheeses or herbs

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Olive oil

• Medium zucchini, sliced into ¼-inch rounds

• Garlic cloves, crushed

• Large tomatoes, sliced into ¼-inch rounds

• Mozzarella cheese, thinly sliced

• Parmesan cheese, grated

• Fresh basil, chopped

• Salt and freshly ground black pepper

Directions

1. Preheat the oven to 375 °F (190 °C).

2. In a large skillet over medium heat, warm a drizzle of olive oil. Add zucchini slices in a single layer, sprinkle with half the garlic, and season with salt and pepper. Cook until golden on both sides, about 8 minutes per side, working in batches if necessary. Transfer to a plate.

3. Lightly oil a 9×12-inch baking dish. Arrange one layer of zucchini, then one layer of tomatoes. Sprinkle with mozzarella. Repeat layers until all vegetables are used.

4. Scatter the remaining garlic and basil over the top, then finish with Parmesan, salt, and pepper.

5. Bake for 30 minutes, until the cheese is melted, bubbly, and lightly golden.

6. Let the gratin rest for 5 minutes before serving to allow the juices to settle.

Servings and timing

• Servings: 4 as a side dish or 2 as a light main course

• Prep time: 10 minutes

• Cook time: 30 minutes

• Total time: 40 minutes

Variations

• Add ¼ cup panko breadcrumbs before baking for extra crunch

• Swap basil for fresh thyme or oregano

• Replace mozzarella with Gruyère or Fontina for a richer flavour

• Mix in thin slices of yellow squash or eggplant for added colour

Storage/reheating

• To store, cover the cooled gratin with plastic wrap or transfer portions to an airtight container. Refrigerate for up to 4 days.

• To reheat, preheat the oven to 375 °F (190 °C). Cover with foil and bake until heated through (10–15 minutes), then uncover for 5 minutes to crisp the top.

FAQs

What type of tomatoes work best for this gratin?

Plum or Roma tomatoes are preferred because they hold their shape when baked and have a concentrated flavour.

Can I prepare this gratin in advance?

Yes. Assemble up to the final cheese-topping step, cover, and refrigerate for up to 24 hours. Bake just before serving.

Is this recipe gluten free?

The basic recipe contains no gluten. If you add breadcrumbs, use gluten-free panko.

Can I freeze leftovers?

Freezing is not recommended, as the vegetables may become watery upon thawing.

How do I prevent the gratin from becoming soggy?

Drain excess moisture from the zucchini after cooking and pat tomato slices dry before layering.

What can I serve with this gratin?

It pairs beautifully with grilled meats, fish, crusty bread, or a simple green salad.

How can I make this dish vegan?

Omit the cheeses and substitute with nutritional yeast or a plant-based mozzarella alternative.

Can I add a creamy sauce?

You may drizzle a light béchamel or add ricotta between layers, though this will alter the classic texture.

Is it possible to bake this in individual portions?

Yes. Divide the ingredients among ramekins and bake for 20–25 minutes until bubbly.

What is the best way to reheat single servings?

Use a toaster oven or small baking dish at 375 °F (190 °C) for 10–12 minutes until warmed through.

Conclusion

This Zucchini and Tomato Gratin highlights the best of summer produce with minimal effort. Its colourful layers, melty cheese topping, and adaptability make it a standout side or light main dish for any occasion. Enjoy the fresh flavours now and revisit this recipe whenever you want a simple yet impressive vegetable

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