Tomato Zucchini Gratin
Savor the vibrant flavors of summer with this irresistible Tomato Zucchini Gratin, a simple yet elegant vegetable side dish that's perfect for any table. Layered with juicy tomatoes and tender zucchini, this dish is brought to life with fresh herbs like basil, parsley, and thyme, and topped with a golden, buttery blend of panko breadcrumbs and Parmesan cheese. Baked until bubbling and crispy, this gratin is as visually stunning as it is delicious, featuring a beautiful medley of colors and textures. With just 20 minutes of prep and a fragrant 35-minute bake, this easy, healthy casserole is ideal for weeknight dinners, potlucks, or even a holiday spread. Serve it warm with a drizzle of olive oil or a sprinkle of fresh herbs for a wholesome and flavorful crowd-pleaser!
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Recipe Information
Ingredients
- 3 medium (about 1.5 lbs total) Zucchini
- 3 medium Tomatoes
- 2 tablespoons Olive oil
- 2 cloves Garlic
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley
- 1 teaspoon Fresh thyme
- 2 tablespoons Fresh basil
- 0.5 cup Panko breadcrumbs
- 0.5 cup Grated Parmesan cheese
- 2 tablespoons Unsalted butter
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x9-inch baking dish lightly with olive oil or cooking spray.
Wash and dry the zucchini and tomatoes. Slice both into thin, even rounds (approximately 1/4-inch thick).
Peel and finely mince the garlic cloves. Chop the fresh parsley, thyme, and basil, setting aside for later.
Arrange the zucchini and tomato slices in the prepared baking dish, alternating the slices to create a visually appealing pattern. Slightly overlap each slice.
Drizzle the olive oil over the arranged zucchini and tomatoes. Sprinkle with garlic, salt, black pepper, and the chopped herbs (parsley, thyme, and basil).
In a small mixing bowl, combine the panko breadcrumbs and grated Parmesan cheese. Melt the butter, and stir it into the breadcrumb mixture until evenly coated.
Evenly distribute the breadcrumb mixture over the top of the zucchini and tomato slices.
Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the vegetables are tender and the breadcrumb topping is golden and crispy.
Remove from the oven and let the dish rest for 5 minutes before serving. Garnish with additional fresh herbs if desired.
Nutrition Facts
Calories |
1520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.9 g | 92% | |
| Saturated Fat | 27.9 g | 140% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 22647 mg | 985% | |
| Total Carbohydrate | 189.6 g | 69% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 153.3 g | ||
| Protein | 44.2 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 836 mg | 64% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 5395 mg | 115% | |
*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.
