• Side Dishes
  • Parmesan Zucchini and Tomato Gratin

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    Thinly sliced zucchini and tomatoes, layered and baked with onion & garlic and topped with shredded parmesan. This parmesan zucchini and tomato gratin is such a light and delicious side dish.

    This is one of those recipes that exceeded my expectations. It is not only very easy to put together but it also tastes amazing and is absolutely flavorful. Zucchini and tomatoes go wonderfully together. And the garlic and onion perfectly complete this recipe and add an amazing flavor to the parmesan zucchini and tomato gratin.

    Parmesan Zucchini and Tomato Gratin-4

    You can serve this gratin as a side with baked or grilled chicken, meat skewers, fish, etc. It’s a perfect side dish for summer when tomatoes and zucchini are in abundance. It also makes a great side dish to bring to a potluck or a family gathering.

    If you have more zucchini than you know what to do with them, have you checked out my Stuffed Zucchini Boats with Yogurt Garlic Sauce and my Stuffed Zucchini Cups?

    Parmesan Zucchini and Tomato Gratin-2

    How To Make Parmesan Zucchini and Tomato Gratin

    What you need

    1 zucchini, thinly sliced

    3 medium tomatoes, thinly sliced

    1/2 medium onion, chopped

    1 clove garlic, minced

    1/4 cup shredded Parmesan cheese

    Salt and pepper to taste

    Oregano

    Instructions

    Preheat oven to 350 F.

    Saute onions until translucent. Add minced garlic and saute for 30 seconds. Transfer 1/3 of the mixture to the bottom of a medium round tart dish (or casserole dish).

    Layer the tomatoes and zucchini in a circle by alternating a layer of 2 zucchini slices and 1 tomato slice until the dish is filled.

    Top with remaining onion-garlic mixture. Drizzle with olive oil and sprinkle with salt, black pepper, oregano to taste. Top with the shredded Parmesan cheese.

    Bake the Parmesan zucchini and tomato gratin in a preheated oven for about 35 minutes, or until lightly browned.

    Parmesan Zucchini and Tomato Gratin-3

    More zucchini recipes:

    Zucchini Lasagna Roll-Ups

    Stuffed Zucchini Cups

    Stuffed Zucchini Boats

    Zucchini Soup

    5 from 9 votes
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    Parmesan Zucchini and Tomato Gratin

    Parmesan Zucchini and Tomato Gratin - Thinly sliced zucchini and tomatoes, layered and baked with onion & garlic and topped with shredded parmesan.
    Prep Time 10 minutes
    Cook Time 35 minutes
    Total Time 45 minutes
    Servings 6
    Calories 82kcal

    INGREDIENTS

    • 1 zucchini, thinly sliced
    • 3 medium tomatoes, thinly sliced
    • 1/2 medium onion, chopped
    • 1 clove garlic, minced
    • 1/4 cup shredded Parmesan cheese
    • Salt and pepper to taste
    • Oregano

    INSTRUCTIONS

    • Preheat oven to 350 F.
    • Saute onions until translucent. Add minced garlic and saute for 30 seconds. Transfer 1/3 of the mixture to the bottom of a medium round tart dish (or casserole dish).
    • Layer the tomatoes and zucchini in a circle by alternating a layer of 2 zucchini slices and 1 tomato slice until the dish is filled.
    • Top with remaining onion-garlic mixture. Drizzle with olive oil and sprinkle with salt, black pepper, oregano to taste. Top with the shredded Parmesan cheese.
    • Bake the Parmesan zucchini and tomato gratin in a preheated oven for about 35 minutes, or until lightly browned.

    NUTRITION

    Nutrition Facts
    Parmesan Zucchini and Tomato Gratin
    Amount Per Serving (123 g)
    Calories 82 Calories from Fat 38
    % Daily Value*
    Fat 4.2g6%
    Saturated Fat 2.7g14%
    Polyunsaturated Fat 1.5g
    Cholesterol 14mg5%
    Sodium 376mg16%
    Carbohydrates 5.3g2%
    Fiber 1.4g6%
    Sugar 2.6g3%
    Protein 7.2g14%
    * Percent Daily Values are based on a 2000 calorie diet.
    Course Side Dish
    Cuisine American
    Keyword Gluten Free, Healthy, Low Carb, Low Fat, Summer, Vegetarian

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    Comments

    Amy

    5 stars
    Delicious! Thanks for this simple recipe, a great way to use up all those tomatoes and zucchini from the garden this time of year. Made mostly as directed but used a whole onion and added some feta along with the parmesan cheese. So good!

    James T Hooker

    Made this tonight, and it was great, but I some lessons learned. Made it in a 9×9 dish and made flat layers. Should have put some onion and cheese in the middle layers cause it was bland in the middle. The dish got soggy on the bottom, so I drained it and put it back in the oven for like five minutes to clear that up. Tasted good, but now I know.

    Beth

    5 stars
    Delicious recipe, I will definitely be making this again and again!

    Jessica

    Does this get soggy?

    Caroline

    5 stars
    I love vegetable gratins! Simple but packed with wonderful flavors. Thank you for sharing!

    Jennifer

    5 stars
    I love this! I will have dreams of this dish for a while. I can’t eat anything with acid, like tomatoes for a while till ulcer heals, and it’s killing me. I keep seeing nice tomato dishes, or even just tomatoes, and want to cry.

    Melissa J

    5 stars
    This looks beautiful and sounds delish. Can’t wait to wow the fam with this one. Thank you!

    Megan

    5 stars
    This looks and sounds amazing! Definitely going to have to try this dish over the weekend.

      Delicious Meets Healthy

      Thanks, Megan! I think you will love it! 🙂
      I have to come up with another zucchini recipe this weekend because we have so many in the garden.

    Just Jo

    5 stars
    What an utterly beautiful dish this is. I love how it looks and all the ingredients are things we like so I can definitely see me making this. A perfect light summer meal.

      Delicious Meets Healthy

      Thanks Jo! Hope you give it a try! 🙂

    nicole

    5 stars
    Mmmmm….that looks and sounds delish! Love all the summery flavors 🙂 Also looks easy enough to try and make! Thanks for sharing 🙂

      Delicious Meets Healthy

      Thanks, Nicole!

    Gloria @ Homemade & Yummy

    5 stars
    What a beautiful summer dish. Perfect for all the fresh garden veggies. Can be used as a side or even main. Would also be a great addition to a brunch menu.

    Instant Pot love

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