Here’s a Zucchini and Tomato Gratin that’s cheesy, herby, and beautifully golden on top.
Zucchini and Tomato Gratin
Serves
4–6
Ingredients
-
2 medium zucchini, thinly sliced
-
2–3 medium tomatoes, thinly sliced
-
2 tbsp olive oil
-
2 cloves garlic, minced
-
1 tsp salt
-
½ tsp black pepper
-
1 tsp dried thyme or Italian seasoning
-
½ tsp dried basil (or fresh if you have it)
-
1 cup shredded cheese (Gruyère, mozzarella, or a mix)
-
¼ cup grated Parmesan
-
½ cup heavy cream (or half-and-half)
-
¼ cup breadcrumbs or panko (optional, for crunch)
Instructions
1. Prep
Preheat oven to 375°F (190°C).
Lightly grease an 8×8-inch or similar baking dish.
2. Season the veggies
In a bowl, toss zucchini slices with:
-
olive oil
-
garlic
-
salt
-
pepper
-
thyme
-
basil
3. Assemble
Layer zucchini and tomato slices alternating or fanned in the baking dish.
Pour cream evenly over the top.
Sprinkle with:
-
shredded cheese
-
Parmesan
-
breadcrumbs (if using)
4. Bake
Cover loosely with foil and bake 25 minutes.
Remove foil and bake another 15–20 minutes until:
-
bubbly
-
golden on top
-
zucchini is tender
5. Rest & serve
Let rest 10 minutes before serving (it sets up nicely).
Flavor Boosts & Variations
-
Add caramelized onions between layers
-
Mix cheese with goat cheese or feta
-
Add a pinch of red pepper flakes
-
Swap cream for Greek yogurt (lighter version)
-
Add fresh basil after baking for brightness