A scrumptious zucchini and tomato dish that combines the vibrancy of summer produce with a cheesy, golden topping! This Zucchini Tomato Gratin is a celebration of tender veggie layers crowned with melted mozzarella and savory Parmesan, finished off with a crisp breadcrumb crunch. Whether you’re serving up a leisurely lunch on a sunlit patio or rounding out a cozy weeknight dinner, this beginner-friendly baked recipe delivers on flavor and ease. With a total preparation time of about 20 minutes, cooking time of 30 minutes, and just 5 minutes of rest time before digging in, you’ll have a colorful, 350-calorie dish ready to please vegetarians and omnivores alike.
Beyond its gorgeous presentation, this gratin is all about balance: the slight tang of ripe tomatoes, the gentle bite of zucchini, the rich creaminess of cheese, and the aromatic lift of dried oregano and basil. It’s vegetarian comfort food at its finest—effortless enough for a novice cook, yet impressive enough to bring to potlucks or family gatherings. Gather your ingredients, preheat that oven, and get ready to enjoy a classic baked side or main that feels just like a warm hug from summer itself.
KEY INGREDIENTS IN ZUCCHINI TOMATO GRATIN
Every memorable dish starts with quality ingredients that each play a unique role. In this section, we’ll break down what makes our gratin shine, from the fresh veggies to the golden breadcrumb topping.
- Zucchini
Provides a tender, slightly sweet base layer. Its delicate flavor soaks up savory seasonings and balances the acidity of the tomatoes.
- Tomatoes
Offer juicy, bright acidity and vibrant color. Thin slices release their juices as they bake, marrying beautifully with the cheeses.
- Olive oil
Helps ensure a nonstick finish and adds a fruity, smooth richness. Drizzling it over the layers encourages even roasting and flavor distribution.
- Garlic
Imparts a fragrant, savory punch. Minced garlic melds with olive oil, infusing the gratin with its warm, aromatic character.
- Parmesan cheese
Delivers a nutty, salty depth. When mixed with mozzarella, it adds complexity and helps create that coveted bubbly crust.
- Mozzarella cheese
Contributes gooey, melty stretch and creamy mouthfeel. Its mild profile lets the herbs and veggies take center stage.
- Dried oregano
Brings an earthy, slightly minty note. Sprinkling it into the cheese mixture adds an herbal backbone.
- Dried basil
Offers a sweet, peppery lift. Combined with oregano, it evokes classic Mediterranean flavors.
- Salt and freshly ground black pepper
Essential seasonings that awaken and balance all the flavors. Freshly ground pepper gives a subtle spicy kick.
- Breadcrumbs
Provide that irresistible crunch on top. Coated lightly with olive oil, they crisp up to golden perfection.
- Fresh basil leaves (optional)
Add a pop of bright, herbal freshness at the end. Torn over the gratin before serving, they lend vibrant color and aroma.
HOW TO MAKE ZUCCHINI TOMATO GRATIN
Let’s walk through the steps that transform simple slices of veggies into a cheesy, golden masterpiece. Follow these detailed instructions for perfect layers, balanced seasoning, and an irresistible crunchy topping every time.
1. Preheat your oven to 375°F (190°C). Ensuring the oven reaches the right temperature before you start baking is key to even cooking and melting the cheeses just right.
2. Grease a baking dish lightly with olive oil. Arrange the zucchini and tomato slices in alternating layers, overlapping each piece so they sit snugly and form a beautiful, uniform pattern.
3. Drizzle the remaining olive oil over the arranged vegetables. Sprinkle the minced garlic evenly on top, making sure each slice gets a bit of that fragrant punch.
4. In a small bowl, combine the Parmesan, mozzarella, dried oregano, dried basil, salt, and black pepper. Mixing these ingredients thoroughly ensures every bite has balanced layers of cheese and herbs.
5. Sprinkle the cheese mixture evenly over the zucchini and tomato layers. Cover the veggies completely so that melting cheese will bubble and hold everything together.
6. In another bowl, toss the breadcrumbs with a drizzle of olive oil to coat them lightly. Spread this breadcrumb mixture evenly on top of the cheese layer for that classic golden crunch.
7. Place the baking dish in the preheated oven and bake for 25–30 minutes, or until the cheese is fully melted and bubbly and the breadcrumbs turn a rich, golden brown.
8. Remove the gratin from the oven and let it rest for about 5 minutes. Garnish with fresh basil leaves before serving, if desired, to add a final touch of color and herbal brightness.
SERVING SUGGESTIONS FOR ZUCCHINI TOMATO GRATIN
Bringing your gratin to the table is where the fun really begins. This section will help you present and pair your colorful creation so it shines as either a side dish or a star attraction. Elevate your meal with these easy yet thoughtful serving ideas that highlight the gratin’s textures and flavors.
- Serve alongside grilled meats
Pair the gratin’s creamy, tangy layers with charred chicken, steak, or pork chops. The contrast of smoky grill marks with the cheesy vegetables creates a hearty, well-rounded plate.
- Offer as a vegetarian main
Present it as the centerpiece of a meatless meal. Add a simple green salad with a lemon vinaigrette to complement the gratin’s richness and make a satisfying lunch or dinner.
- Pair with a fresh salad
A crisp side of arugula or mixed greens tossed in olive oil and balsamic vinegar adds a refreshing counterpoint. The peppery and acidic bites cut through the creamy gratin layers beautifully.
- Serve with crusty bread
Warm, crusty baguette slices or ciabatta rounds are perfect for scooping up cheesy bits and juices. Lightly toast the bread and brush with garlic-infused butter for an extra-special touch.
HOW TO STORE ZUCCHINI TOMATO GRATIN
Whether you’ve made a large dish for a gathering or want to save leftovers, proper storage will keep your gratin tasting fresh. In this section, you’ll find tips on refrigeration, reheating, and freezing so you can enjoy that cheesy, veggie goodness later on without losing any of the flavors or textures that make this dish special.
- Refrigerator storage
Let the gratin cool completely, then cover tightly with plastic wrap or transfer to an airtight container. It will stay fresh for up to 3–4 days. When you’re ready to eat, reheat in a 350°F (175°C) oven for about 10 minutes to restore the crispy topping.
- Freezing for later
Assemble the gratin in a freezer-safe dish but don’t bake. Wrap the entire dish in foil, label with the date, and freeze for up to 2 months. When you want to enjoy it, bake from frozen at 375°F (190°C) for 40–45 minutes, then uncover for the last 10 minutes to crisp the breadcrumbs.
- Individual portions
Cut leftover gratin into single-serving squares. Store portions in separate airtight containers in the fridge or freezer. This makes it easy to grab and reheat only what you need, either in the oven or microwave.
- Maintain topping crunch
If you’re storing baked leftovers, keep an extra handful of breadcrumbs on hand. Before reheating, sprinkle fresh breadcrumbs mixed with a little olive oil on top, then bake briefly to revive that golden, crisp layer.
CONCLUSION
Thank you for joining me on this flavorful journey through every cheesy, veggie-packed layer of Zucchini Tomato Gratin. From the moment you slice your fresh summer zucchinis and tomatoes to the satisfying crunch of golden breadcrumbs under your fork, this recipe brings vibrant colors and balanced textures to your table. We covered everything—from gathering key ingredients like tangy tomatoes, tender zucchini, and a blend of mozzarella and Parmesan, to learning the steps for greasing the dish, layering your veggies, mixing savory herbs, and baking to bubbly perfection. Along the way, you discovered thoughtful serving suggestions, useful storage tips for enjoying leftovers, and little tricks that help home cooks of any skill level achieve a gorgeous result every time.
Feel free to print out this article or save it in your recipe collection for those moments when you crave a comforting vegetarian dish that doubles as a beautiful side. You’ll also find a handy FAQ below to answer any lingering questions about ingredient swaps, temperature adjustments, or timing tweaks. I’d love to hear how your gratin turned out—drop a comment, share your personal twists, or send any questions you have as you give this recipe a try. Your feedback helps make this cooking community even more welcoming and inspiring for everyone who loves to gather around good food. Happy baking, and may your kitchen be filled with cheesy smiles and savory satisfaction!
Zucchini Tomato Gratin
Description
This zucchini tomato gratin features tender veggies layered with melted mozzarella and savory Parmesan, finished with a crisp breadcrumb topping. It's a perfect balance of flavors and textures, ideal as a side or main dish!
Ingredients
Instructions
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Preheat your oven to 375°F (190°C).
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Lightly grease a baking dish with olive oil. Arrange the zucchini and tomato slices in alternating layers, slightly overlapping each piece.
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Drizzle the olive oil over the vegetable layers. Sprinkle the minced garlic evenly over the top.
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In a small bowl, mix together the Parmesan cheese, mozzarella cheese, oregano, basil, salt, and pepper.
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Sprinkle the cheese mixture evenly over the top of the zucchini and tomato layers.
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In another bowl, combine the breadcrumbs with a little olive oil to coat them lightly, then spread the breadcrumbs evenly over the cheese topping.
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Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese is melted and bubbly, and the breadcrumbs are golden brown.
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Remove from the oven and let it cool slightly. Garnish with fresh basil leaves before serving, if desired.
Note
- This dish can be customized by adding other vegetables like bell peppers or eggplants.
- For a crispier topping, broil the dish for the last 2-3 minutes of baking.
- This gratin pairs well with grilled meats or can be served as a standalone vegetarian dish.
