Best 10 Zucchini Tomato Gratin Recipes

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Welcome to the delectable world of zucchini tomato gratin, a delightful dish that harmoniously combines the flavors of fresh zucchini, luscious tomatoes, and a tantalizing cheese topping. This culinary masterpiece effortlessly embodies the essence of summer's bounty, bringing forth a symphony of textures and flavors that will transport your taste buds to a realm of pure bliss. With its vibrant colors, aromatic essence, and incredibly versatile nature, zucchini tomato gratin promises to be the star of any meal, whether it's a cozy family dinner or an elegant gathering.

Here are our top 10 tried and tested recipes!

ZUCCHINI E POMODORI GRATINATI (ZUCCHINI AND TOMATO GRATIN)



Zucchini e Pomodori Gratinati (Zucchini and Tomato Gratin) image

A quick and easy vegetarian dish for two, or a starter for 4, or even a side. A rustic Italian favorite, taught me by my Roman friends. If serving as a main, then crusty bread, torn off the loaf by hand, and a green salad with a lemon and/or lime vinaigrettey dressing cannot be bettered.

Provided by Swiss Phil

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 2

Number Of Ingredients 8

2 tablespoons olive oil
4 zucchini, sliced
1 large clove garlic, crushed
4 ounces thinly sliced mozzarella cheese
4 large tomatoes, peeled and sliced
¼ cup grated Parmesan cheese
1 tablespoon chopped fresh basil
salt and freshly ground black pepper

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Move oven rack into the top third of the oven.
  • Heat the olive oil in a large skillet over medium heat, and spread the zucchini slices into the skillet in a single layer. If they don't fit, cook them in batches. Sprinkle pieces of garlic over the zucchini, and cook until the zucchini are golden brown on both sides, about 8 minutes per side. Remove from heat.
  • Arrange the slices of zucchini in an 9x12-inch glass baking dish, alternating with slices of mozzarella cheese and tomato, so that the slices overlap each other in a neat row pattern. Sprinkle the Parmesan cheese and basil over the dish, and season to taste with salt and pepper.
  • Bake in the preheated oven until the cheese is melted and brown and the dish is bubbling, about 30 minutes.

Nutrition Facts : Calories 412.2 calories, Carbohydrate 24.9 g, Cholesterol 43.5 mg, Fat 26.4 g, Fiber 7 g, Protein 23.8 g, SaturatedFat 9.5 g, Sodium 563.1 mg, Sugar 14.3 g

TOMATO AND ZUCCHINI GRATIN



Tomato and Zucchini Gratin image

Provided by Food Network

Yield 6 to 8 servings

Number Of Ingredients 9

3 pounds ripe plum tomatoes
3 pounds firm zucchini
1/2 cup dried bread crumbs
1/4 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh flat leaf parsley
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano
Salt and freshly ground black pepper to taste
1/4 cup fruity olive oil

Steps:

  • Slice the tomatoes and zucchini into 1/4-inch thick round slices, as uniformly as you can. On a cookie sheet or ovenproof platter, overlap the tomato and zucchini in a decorative pattern, like red and green shingles on a gingerbread house. Blend all the dry ingredients together, then scatter them evenly over the tomatoes and zucchini. Sprinkle the olive oil on top and bake in a 375 degree oven until golden and crusty, about 20 minutes. Present the platter or sheet at the table, using a cake server or metal spatula to slide several overlapping pieces onto each diner's plate.;

MOM'S CHEDDAR ZUCCHINI, TOMATO, & ONION GRATIN



Mom's Cheddar Zucchini, Tomato, & Onion Gratin image

The quintessential summer side. Fresh-from-the-garden zucchini, tomatoes, and onions layered and covered with cheddar, then baked until tender and cheesy.

Provided by Kare for Kitchen Treaty

Time 40m

Number Of Ingredients 6

1 large zucchini (sliced 1/4-inch thick)
2 large tomatoes (sliced 1/4-inch thick)
1 large white (yellow, or sweet onion, sliced 1/4-inch thick)
1 cup grated sharp cheddar cheese
Salt and pepper to taste
Fresh basil for topping/garnish (if desired)

Steps:

  • Preheat oven to 400 degrees Fahrenheit.
  • In an 8" x 8" baking dish, lay the zucchini, then the onions, then the tomatoes. Top with a pinch of salt and pepper, then sprinkle the cheddar cheese on top.
  • Bake uncovered for 30 minutes, or until the vegetables are tender and the cheese melted.
  • Top with fresh basil if desired and serve.

TOMATO, ZUCCHINI AND FETA GRATIN



Tomato, Zucchini and Feta Gratin image

This is a recipe I copied from Food and Wine magazine. It is easy and has a great flavor to it. I have substituted thyme for dill. If you have flavored feta available, that is really nice twist to add with this dish. Just delete the thyme. I have done both the original recipe and the flavored fetas with success. It is a lovely way to make a dish when you have a bumper crop of zucchini and tomatoes coming out of your garden.

Provided by Expat in Holland

Categories     Vegetable

Time 1h

Yield 2-4 serving(s)

Number Of Ingredients 8

1 large zucchini
3 roma tomatoes
3 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon thyme, minced
4 ounces feta cheese, crumbled
salt
pepper

Steps:

  • Slice zucchini into 1/2" rounds. Blanch zucchini in boiling water for 4 minutes. Drain well, and pat dry.
  • Slice tomatoes, lengthwise, into 4 slices per tomato. With a spoon remove seeds.
  • In a greased 9x9 glass baking dish, place zucchini, overlapping, in a single layer to cover bottom of dish.
  • Drizzle zucchini with 1 tbsp of olive oil over top.
  • Sprinkle with with garlic, thyme, salt and pepper.
  • Next add a layer of crumbled feta.
  • Top dish with tomato slices.
  • Sprinkle with salt and pepper. Drizzle all of casserole with remaining oil.
  • Bake, in preheated, 400°F oven for 40 minutes. Remove and let rest 10 minutes before serving.

ZUCCHINI, TOMATO, AND RICE GRATIN



Zucchini, Tomato, and Rice Gratin image

Adapted by Smitten Kitchen from a recipe originally in 3/2008 Gourmet. A great way to use up excess zuke and tomatoes. I use brown rice and add feta cheese and a bit of Greek oregano to mine. Save dirty pans by cooking the rice in the skillet you will use later for the onions, and cover your baking sheets with parchment; foil reacts with the acid in tomatoes. You'll get fewer servings if having it as a vegetarian main course.

Provided by zeldaz51

Categories     Vegetable

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 10

1/3 cup uncooked long-grain white rice
5 tablespoons olive oil
1 1/2 lbs zucchini, sliced 1/4-inch thick (about 3 medium)
1/2 lb plum tomato, sliced 1/4-inch thick
salt & freshly ground black pepper
1 medium onion, halved lengthwise and thinly sliced
3 garlic cloves, minced
2 large eggs, lightly beaten
1 teaspoon chopped fresh thyme leave
1/2 cup grated parmesan cheese, divided

Steps:

  • Preheat oven to 450°F Cook the rice according to your favorite method.
  • While rice cooks, coat two large baking sheets each with a tablespoon of a of olive oil. Spread zucchini and tomato slices on the baking sheets in as close to a single layer as you can. Sprinkle with 1/2 teaspoon salt and a few grinds of black pepper. Roast tomatoes for 10 minutes and zucchini for 20. Flip zucchini halfway through, but don't bother to flip the tomatoes.
  • Heat a large, heavy skillet over medium heat. Once heated, add 2 tablespoons olive oil, heat oil, then add onions, garlic and 1/4 teaspoon salt to pan. Cover and reduce heat to low, cooking onion until limp and tender, about 15 to 20 minutes. Stir occasionally.
  • Combine onion mixture, rice, eggs, thyme, half of your grated cheese and a half-tablespoon of olive oil in a bowl. Add a good amount of freshly ground black pepper. Use the remaining half-tablespoon of olive oil to coat a shallow 2-quart baking dish. Spread half of the rice mixture in bottom of dish. Arrange half of roasted zucchini on top. Spread remaining rice mixture over it, arrange remaining zucchini on top, then tomato slices. Sprinkle with remaining grated cheese and bake in the top third of the oven until set and golden brown, about 20 minutes.

Nutrition Facts : Calories 348.8, Fat 23.6, SaturatedFat 5.5, Cholesterol 104, Sodium 245.7, Carbohydrate 23.9, Fiber 3.1, Sugar 7.2, Protein 12.1

ZUCCHINI, EGGPLANT, TOMATO GRATIN



Zucchini, Eggplant, Tomato Gratin image

Categories     Vegetable     Casserole/Gratin     Summer     Dinner     Bake     Vegetarian

Number Of Ingredients 11

3 tablespoons Olive Oil
2 cups Yellow Onion
1 cup Sliced Bell Peppers (Any Color)
1 Eggplant (Long or Globe)
1 Zucchini Large
2 Tomatoes Medium
3 cloves Garlic
1.5 teaspoon Salt
2 tablespoons Chopped Fresh Parsley (or basil, oregano, etc.)
2 ounces Provolone Cheese, Sliced or Grated
3 tablespoons Parmesan Cheese, Grated

Steps:

  • 1. Sauté the onions and peppers: In a large sauté pan heat 2 Tbsp of the olive oil on medium high heat. Add the sliced onions and cook until lightly browned, stirring frequently, about 10 minutes. Add the sliced bell peppers and continue to cook with the onions until the bell peppers are softened and the onions are well browned, about 5 to 6 minutes more. When done, transfer the onions and bell peppers into a large gratin pan or casserole dish.
  • 2. Slice the eggplant, zucchini, and tomato in similar sized rounds: While the onions and peppers are cooking, slice the eggplant and zucchini in 1/4-inch thick round slices. You'll also want to slice the tomato into 1/4-inch thick slices, but depending on how big your tomato is, you may need to cut the tomato in half or in quarters first. All of the sliced vegetable pieces should be about the same size to make it easier to layer them in an attractive manner.
  • 3. Layer the eggplant, zucchini, tomato rounds on top of the onions, bell peppers as garlic: Preheat the oven to 350°F (175°C). Spread the cooked onions and bell peppers in an even layer at the bottom of the gratin dish. Place the mashed garlic on top of the onions and peppers. Arrange the slices of the eggplant, zucchini, and tomato on top of the cooked onions and peppers, alternating the vegetables, in an attractive pattern, stacking them and fanning them across the surface of the dish.
  • 4. Top with salt, parsley, cheeses, olive oil: Sprinkle with salt and parsley. Top with Provolone and Parmesan cheeses. Drizzle the remaining tablespoon of olive oil around the perimeter, where the vegetables meet the side of the dish.
  • 5. Cover with foil and bake, broil uncovered to finish: Cover with foil (it helps to grease the underside of the foil with a little olive oil so that the cheese as it melts does not stick to the foil). Bake for 40 minutes at 350°F (175°C). Remove the foil. Turn on the broiler and broil for 5 minutes or until nicely browned. from Simply Recipes

CRISP TOMATO, ZUCCHINI AND EGGPLANT BREAD GRATIN



CRISP TOMATO, ZUCCHINI AND EGGPLANT BREAD GRATIN image

Categories     Vegetable

Yield 6 Servings

Number Of Ingredients 9

1/2 medium eggplant, sliced crosswise 1/4 inch thick
1 medium zucchini or yellow squash, sliced 1/4 inch thick
Kosher salt and ground pepper
6 tablespoons extra-virgin olive oil
4 garlic cloves, minced or mashed
One 14-ounce loaf rustic white bread, crusts removed and bread sliced 1/2 inch thick
1/2 cup torn basil leaves
3 medium tomatoes, sliced 1/2 inch thick
1 teaspoon thyme leaves

Steps:

  • 1. Preheat the oven to 400°. In a colander, toss the eggplant and zucchini with 1 teaspoon of kosher salt and let stand for 20 minutes. Drain well and gently squeeze out any excess liquid. 2. Meanwhile, in a small bowl, stir the olive oil with the garlic. Coat a 9-by-13-inch baking dish with 1 1/2 teaspoons of the garlic-infused oil. Tear the bread into 2-inch pieces and line the bottom of the baking dish with bread, fitting the pieces tightly together. Drizzle the bread with 2 tablespoons of the garlic oil and season with salt and pepper. Sprinkle the bread with half of the basil. 3. In a medium bowl, toss the eggplant and zucchini with 2 tablespoons of the garlic oil and season with salt and pepper. Sprinkle the tomato slices with salt and pepper. Arrange the eggplant, zucchini and tomatoes over the bread, overlapping them if necessary. Sprinkle with the thyme leaves, salt and pepper and drizzle with the remaining garlic oil. 4. Bake the gratin for about 40 minutes, until the vegetables begin to brown and the bottom of the bread is golden brown. Remove the vegetable gratin from the oven and let stand until cooled slightly, about 10 minutes. Sprinkle with the remaining basil, cut into pieces and serve. MAKE AHEAD The gratin can be baked up to 2 hours in advance. Reheat in a 350° oven or serve at room temperature.

ZUCCHINI TOMATO RICE GRATIN



Zucchini Tomato Rice Gratin image

End of the garden bounty dressed up fancy and delicious! I found this recipe from Deb Perelman. (Originally from Gourmet magazine March 2008.) This is involved, but SO worth the effort! I will be quadrupling this recipe in the future! It is that good!

Provided by Deb Crane

Categories     Other Main Dishes

Number Of Ingredients 10

1 c cooked, cooled rice
olive oil for pans and 1 teaspoon for rice
3 medium zucchini,sliced thin
2 large tomatoes, sliced thin
1 medium onion, sliced thin
3 clove garlic
2 large eggs, slightly beaten
2 tsp dried thyme
1/2 c freshly shredded parmesan or asiago
salt and pepper to taste

Steps:

  • 1. Preheat oven to 475 degrees. Brush 2 large baking trays with olive oil to cover bottoms of pans.
  • 2. Thinly slice the zucchini,tomatoes and onion. If you have a mandolin slicer, it is easy. If not, try to keep them thin and uniform.
  • 3. Place sliced zucchini and tomatoes on top of the oil covered sheets. Sprinkle generously with salt and pepper. Roast in preheated oven for about 15 minutes, until they start to wilt. Flip over the zucchini slices. You can leave the tomatoes alone. Cook for an additional 10 minutes or so, until they just start to brown around the edges. Take out of oven.... leave oven on, and drain zucchini on paper toweling if needed. Again, the tomatoes dont have to be drained. (too messy) :)
  • 4. While the vegetables are roasting, heat up about 1 tablespoon of olive oil in a medium pot. Saute onion slices until transparent. Add the garlic and saute for an additional 3 minutes.
  • 5. In the same pot, add the cooked chilled rice,eggs,thyme,1 teaspoon of olive oil and 1/4 cup of the asiago cheese. Salt and pepper to taste. Dont be shy with the pepper!
  • 6. In a small casserole dish or cast iron skillet, layer half of the rice mixture on bottom of dish. Then 1/2 of the roasted zucchini. The rest of the rice, the rest of the zucchini and then the tomatoes. Sprinkle with remaining 1/4 cup of cheese.
  • 7. Bake on top rack for about 20 minutes or until the cheese has melted.

ZUCCHINI-TOMATO GRATIN



Zucchini-Tomato Gratin image

This is a light, flavorful side dish (or main dish) that is PERFECT for summer! The steps to salt the zucchini and tomatoes isn't mandatory but will prevent this dish from getting soggy because it eliminates all excess moisture during the cooking process. The taste will remain unchanged so it's skippable, if short on time but you may have to pick this up with a slotted spoon if skipping this step.

Provided by RedVinoGirl

Categories     Vegetable

Time 40m

Yield 4 , 4 serving(s)

Number Of Ingredients 7

1 1/2 lbs tomatoes, cut into 1/4 inch thick slices
2 medium zucchini, cut into 1/8 inch thick diagonal slices (1 lb)
4 teaspoons olive oil, divided
4 garlic cloves, thinly sliced
2 tablespoons kalamata olives, roughly chopped
1/4 cup basil leaves, thinly sliced
1/2 cup parmesan cheese, freshly grated

Steps:

  • Drape tomato slices over colander, sprinkle with salt, and let drain for 45 minutes.
  • Spread zucchini on baking sheet, and sprinkle with salt. Let stand 30 minutes to sweat out excess moisture. Rinse well and pat dry.
  • Preheat oven to 375. Heat 1 t oil in nonstick skilled over medium-high heat. Saute' zucchini 3 to 4 minutes, or until golden. Transfer to plate. Do this in 2 batches, if necessary and add more oil between batches.
  • Layer half of zucchini slices in 8-inch square baking dish. Top with half of the tomatoes. Sprinkle with half the garlic, 1 T olives, half of basil, and 1/4 cup of parmesan cheese; season with pepper. Repeat with remaining zucchini slices, tomatoes, garlic, olives and basil. Drizzle top with 3 t oil and sprinkle with remaining cheese.
  • Cover with foil and bake 10 minutes.
  • Remove foil and bake 20 minutes more or until cheese is melted and gratin is bubbling.
  • Let stand 5 minutes before serving.

WHITE BEAN, TOMATO, AND ZUCCHINI GRATIN



White Bean, Tomato, and Zucchini Gratin image

Categories     Bean     Olive     Tomato     Side     Bake     Vegetarian     Casserole/Gratin     Zucchini     Fall     Sage     Gourmet     Vegan     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4 as a main course or 6 to 8 as a side dish

Number Of Ingredients 14

1 celery rib, sliced thin
2 tablespoons olive oil
8 garlic cloves, chopped coarse
4 plum tomatoes, seeded and chopped (about 2 1/4 cups)
two 15-ounce cans small white beans (not cannellini), rinsed well and drained
12 fine-quality oil-cured black olives*, pitted and halved
2 medium zucchini, quartered lengthwise and sliced thin crosswise (about 2 1/2 cups)
12 fresh sage leaves, chopped fine or 1/2 teaspoon dried, crumbled
For persillade topping:
1 cup fine fresh bread crumbs
1 garlic clove, minced
1/4 cup minced fresh parsley leaves
2 tablespoons olive oil
*available at Mediterranean markets and specialty foods shops

Steps:

  • Preheat oven to 350°F.
  • In a 10- to 12-inch skillet cook celery in oil over moderate heat, stirring, until softened. Add garlic and cook, stirring, 1 minute. Add tomatoes and cook, stirring occasionally, 5 minutes.
  • Remove skillet from heat and stir in beans. Mash about one fourth of beans with back of a large spoon and stir in remaining ingredients except topping. Season mixture with salt and pepper. Transfer bean mixture to a 2- to 2 1/2-quart gratin dish or other shallow baking dish and smooth top with a rubber spatula. Gratin may be prepared up to this point 4 hours ahead and chilled, covered.
  • Make persillade topping:
  • In a small bowl with a fork stir together topping ingredients until crumbs are evenly moistened.
  • Sprinkle topping over bean mixture and bake in middle of oven 45 minutes, or until bubbling and top is golden brown. Cool gratin 5 minutes before serving.

Tips:

  • For a crispy topping, use panko breadcrumbs instead of regular breadcrumbs.
  • Add a layer of cooked ground beef or Italian sausage to the gratin for a heartier dish.
  • If you don't have fresh basil, use 1/4 teaspoon dried basil.
  • Serve the gratin with a side of crusty bread or a green salad.
  • To make ahead, assemble the gratin and refrigerate for up to 24 hours before baking.

Conclusion:

Zucchini tomato gratin is a delicious and easy-to-make side dish that is perfect for summer gatherings. With its fresh, flavorful ingredients and crispy topping, this dish is sure to be a hit with everyone at the table. So next time you're looking for a new way to enjoy zucchini and tomatoes, give this gratin a try!

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