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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.
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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?
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.
More zucchini recipes:
Parmesan Zucchini and Tomato Gratin
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INGREDIENTS
- 1 zucchini, thinly sliced
- 3 medium tomatoes, thinly sliced
- ½ medium onion, chopped
- 1 clove garlic, minced
- ¼ 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
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This looks amazing!
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?
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.
Hi, just wondering what topping you used for the image that was yellow in color? Was it only Parmesan ?
It’s just onion & garlic and Parmesan cheese, just as the recipe calls for.
Hope you enjoy it! 🙂
Awesome recipe! I will definitely be making this again! Rave reviews even from the kids!
Awesome! So glad you all loved it!! 🙂
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!