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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.
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.
Delicious recipe, I will definitely be making this again and again!
Does this get soggy?
I love vegetable gratins! Simple but packed with wonderful flavors. Thank you for sharing!
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.
This looks beautiful and sounds delish. Can’t wait to wow the fam with this one. Thank you!
This looks and sounds amazing! Definitely going to have to try this dish over the weekend.
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.
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.
Thanks Jo! Hope you give it a try! 🙂
Mmmmm….that looks and sounds delish! Love all the summery flavors 🙂 Also looks easy enough to try and make! Thanks for sharing 🙂
Thanks, Nicole!
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.