Zucchini and Tomato Gratin

    • Prep Time
    • 10 mins
    • Cook Time
    • 25 mins
    • Yield
    • 1 dish
    • Difficulty Level

This is a recipe for zucchini and tomato gratin. This dish is great as a vegetarian main or hearty side dish.

The tomato and zucchini are layered, then topped with cheese and baked until golden and melty.

I serve it right in the dish that I bake it in. Easy clean up is awesome! Enjoy!

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4 Ratings

Ingredients

  • 1 cup breadcrumbs
  • 1/3 cup Parmesan cheese, grated
  • 4 tbsp olive oil
  • kosher salt and pepper to taste
  • 1 large tomato, sliced
  • 2 zucchini, thinly sliced
  • 1 cup gruyere cheese, grated

Instructions

  • 1. Preheat oven to 350 degrees Fahrenheit. Mix breadcrumbs with Parmesan and 2 tbsp olive oil. Season with kosher salt and freshly ground pepper.
  • 2. Heat 2 tbsp olive oil in a medium ovenproof skillet or Dutch oven over medium-high heat. Add sliced tomato and cook, tossing occasionally, until juices are bubbling, about 4 minutes. Season with salt and pepper and remove from heat.
  • 3. Top with slices of zucchini, followed by breadcrumb mixture. Spread gruyere cheese on top.
  • 4. Bake until zucchini is tender and cheese is golden brown, 20–25 minutes.

Instructions

  • 1. Preheat oven to 350 degrees Fahrenheit. Mix breadcrumbs with Parmesan and 2 tbsp olive oil. Season with kosher salt and freshly ground pepper.
  • 2. Heat 2 tbsp olive oil in a medium ovenproof skillet or Dutch oven over medium-high heat. Add sliced tomato and cook, tossing occasionally, until juices are bubbling, about 4 minutes. Season with salt and pepper and remove from heat.
  • 3. Top with slices of zucchini, followed by breadcrumb mixture. Spread gruyere cheese on top.
  • 4. Bake until zucchini is tender and cheese is golden brown, 20–25 minutes.

Rate this recipe

  • 4 people rated this recipe

  • Average Rating

    (2.5 / 5)


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