My parents recently came to town with a monster zucchini from a friend. They were excited to make this zucchini-tomato gratin that our family friends had just made for them. I know it’s hard to believe, but at a football party with a full spread of indulgent appetizers, an over-sized pan of these healthy veggies was the first dish to be finished off. We have since made the quick and easy side dish three times.
I love how simple the ingredient list is. And unlike most gratins, this healthy rendition is devoid of cream or butter, solely featuring the veggies with a small amount of cheese.
Different combos of veggies could be used and the rich flavors of the cheese and the onions would pair well with eggs and sausage for a breakfast or brunch entree, as well. The dish can be layered ahead of time and then covered with plastic wrap and kept in the refrigerator. If this step is done in advance, place the pan in the cold oven to allow the pan to gradually warm up as the oven preheats. 
Zucchini & Tomato Gratin
- Total Time: 60 minutes
- Yield: 4 servings 1x
Description
This zucchini and tomato gratin is a healthy and simple dish, featuring layers of fresh vegetables topped with a small amount of cheese, baked to perfection.
Ingredients
- 1 large zucchini, sliced into rounds or quartered rounds
- 3-4 tomatoes, sliced into rounds or quartered rounds
- 1 onion, sliced and diced into small strips
- 1 cup (240 ml) mozzarella or cheddar cheese, grated
- 1/2 cup (120 ml) Parmesan cheese, grated
Instructions
- Preheat the oven to 375°F (190°C).
- In a baking dish, arrange a layer of zucchini pieces on the bottom.
- Place the tomato slices on top of the zucchini layer.
- Sprinkle the diced onion evenly over the tomatoes.
- Top with grated mozzarella or cheddar cheese, followed by Parmesan cheese.
- Bake in the preheated oven for 45 minutes, or until the cheese is melted and golden brown, and the vegetables are tender.
- Remove from the oven and let it cool for a few minutes before serving.
Notes
- You can prepare the dish ahead of time by layering the vegetables and storing it in the refrigerator.
- If chilled, place the pan in a cold oven to gradually warm up as the oven preheats.
- Try different combinations of vegetables or add eggs and sausage for a breakfast or brunch variation.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 6
- Sodium: 300
- Fat: 8
- Carbohydrates: 12
- Fiber: 3
- Protein: 8
- Cholesterol: 20
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Frequently Asked Questions
Does this gratin use cream or butter?
No — the article emphasizes that unlike most gratins, this version is devoid of cream or butter. The richness comes entirely from 1 cup of mozzarella or cheddar and ½ cup of Parmesan baked over layered zucchini, tomatoes, and onion at 375°F (190°C) for 45 minutes.
Can I assemble this gratin ahead of time?
Yes — the article and notes both confirm you can layer the vegetables, cover with plastic wrap, and refrigerate. If you do, place the cold pan in a cold oven so the dish warms gradually as the oven preheats, rather than going straight into a hot oven.
Can I turn this into a breakfast or brunch dish?
The article explicitly suggests it: the cheese and onions pair well with eggs and sausage for a breakfast or brunch entrée. The author notes that different vegetable combinations also work, giving the base recipe flexibility beyond its side-dish role.
I have made this dish often when I have alot of zucchini. I also add sliced carrots. It is always a hit!