This post may contain affiliate links for which I earn a commission. Read myย disclosure page here.

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

Save This Recipe

Enter your email and we'll send the recipe directly to you!

Please enable JavaScript in your browser to complete this form.

By submitting this form, you consent to receive emails from Delicious Meets Healthy.

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

Parmesan Zucchini and Tomato Gratin
5 from 20 votes

Parmesan Zucchini and Tomato Gratin

Calories82
Protein:7.2
Carbs:5.3
Fat:4.2
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

Save This Recipe

Enter your email and we’ll send the recipe directly to you!

Please enable JavaScript in your browser to complete this form.

By submitting this form, you consent to receive emails from Delicious Meets Healthy.

Ingredients  

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.

Video

Nutrition

Serving: 123g | Calories: 82kcal | Carbohydrates: 5.3g | Protein: 7.2g | Fat: 4.2g | Saturated Fat: 2.7g | Polyunsaturated Fat: 1.5g | Cholesterol: 14mg | Sodium: 376mg | Fiber: 1.4g | Sugar: 2.6g
Like this recipe? Rate and comment below!

About Neli Howard

Meet Neli Howard, a food blogger and recipe developer on a mission to make healthy eating delicious! With a knack for creating mouthwatering recipes using real food ingredients, Neli's all about making nutritious meals that the whole family will love. Her easy-to-follow recipes turn healthy cooking into a joyful experience, proving that eating well doesn't have to be bland or boring.

5 from 20 votes (10 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

21 Comments

  1. Angela says:

    This looks amazing!

  2. Jani says:

    I would give it 5 stars except there was a lot of liquid which had to be drained. What can be done to mitigate that? I didn’t think of putting it back in the oven after draining. The flavors were wonderful and using all ingredients from the garden (except the cheese) is terrific. What to do to avoid the liquid?

    1. Neli | Delicious Meets Healthy says:

      Hi Jani,
      You can use Roma tomatoes that have less liquid than other varieties of tomatoes, and you can also “sweat” the zucchini before baking. Simply, season the zucchini with salt, place them in a colander, and let them “sweat” for 30 minutes. And then pat them dry with a paper towel.

  3. Caligrl says:

    Hi, just wondering what topping you used for the image that was yellow in color? Was it only Parmesan ?

    1. Neli | Delicious Meets Healthy says:

      It’s just onion & garlic and Parmesan cheese, just as the recipe calls for.
      Hope you enjoy it! ๐Ÿ™‚

  4. Annette says:

    5 stars
    Awesome recipe! I will definitely be making this again! Rave reviews even from the kids!

    1. Neli | Delicious Meets Healthy says:

      Awesome! So glad you all loved it!! ๐Ÿ™‚

  5. Amy says:

    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!