Portabella Tomato Zucchini Gratin
Savor the vibrant medley of flavors in this Portabella Tomato Zucchini Gratin, a wholesome and hearty vegetable bake that’s perfect for any occasion. Layers of tender zucchini, juicy tomatoes, and earthy portabella mushrooms are beautifully seasoned with garlic, Italian spices, and a touch of olive oil, then topped with a crisp panko-Parmesan crust and gooey mozzarella cheese. Baked to golden, bubbling perfection, this dish makes a satisfying vegetarian entrée or side that’s as nutritious as it is delicious. With minimal prep time and simple steps, this gratin is an easy way to elevate your weeknight dinners or impress your guests with a colorful, garden-fresh creation. Perfect for lovers of healthy casseroles and rustic Italian-inspired recipes, this crowd-pleaser is sure to become a new favorite!
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Recipe Information
Ingredients
- 3 large caps Portabella mushrooms
- 2 medium Zucchini
- 2 medium Tomatoes
- 2 small Garlic cloves
- 3 tablespoons Olive oil
- 1 teaspoon Italian seasoning
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 0.5 cups Panko breadcrumbs
- 0.25 cups Parmesan cheese
- 0.75 cups Mozzarella cheese
- 2 tablespoons Fresh parsley
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a medium-sized baking dish with olive oil or cooking spray.
Clean the portabella mushroom caps with a damp paper towel and slice them into thick strips, approximately 1/4 inch wide.
Slice the zucchini and tomatoes into thin rounds, roughly 1/8 inch thick.
Mince the garlic cloves finely and set them aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the sliced portabella mushrooms to the skillet, season with 1/4 teaspoon of salt, and cook for 5-6 minutes, stirring occasionally, until they release their moisture and begin to brown. Remove from heat and set aside.
Arrange a layer of zucchini slices at the bottom of the prepared baking dish. Sprinkle lightly with salt, pepper, and a pinch of Italian seasoning.
Add a layer of tomato slices on top of the zucchini, followed by a layer of cooked mushroom slices. Repeat the layering process until all vegetables are used, finishing with tomatoes as the top layer.
In a small bowl, mix the panko breadcrumbs, Parmesan cheese, 1 tablespoon of olive oil, and a pinch of Italian seasoning. Stir to combine evenly.
Sprinkle the breadcrumb mixture evenly over the top layer of tomatoes. Then, generously sprinkle the shredded mozzarella cheese on top.
Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese is melted and bubbly and the breadcrumb topping is golden brown.
Remove from the oven and let cool for 5 minutes. Garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
1107 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.6 g | 91% | |
| Saturated Fat | 21.5 g | 108% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 5880 mg | 256% | |
| Total Carbohydrate | 80.7 g | 29% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 44.4 g | ||
| Protein | 46.1 g | 92% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 953 mg | 73% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 2921 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
