Gratin Of Tomato And Zucchini
A flavorful baked dish combining tender zucchini and ripe tomatoes topped with Parmesan and bread crumbs, perfect for a light summer meal or side dish.
Ingredients
Instructions
- Slice unpeeled zucchini into 1/4-inch pieces.
- Melt butter in a large skillet and cook zucchini, stirring for 10 minutes.
- With a slotted spoon, transfer zucchini to a bowl, cover, and set aside.
- Peel and chop tomatoes and place in the skillet with onion, garlic, and basil.
- Cook over medium heat about 15 minutes or until some of the liquid evaporates.
- Season with salt and pepper.
- Combine the cooked tomatoes and zucchini and place in a shallow baking dish measuring 7 1/2 x 10 1/2 inches.
- Sprinkle bread crumbs and Parmesan cheese over the top.
- Bake in a preheated oven at 375°F (190°C) for about 20 minutes or until golden brown.
Tips & Substitutions
For a creamier texture, consider adding a layer of ricotta or cream between the zucchini and tomatoes. If you prefer a different cheese, feta or mozzarella can be great substitutes for Parmesan. To enhance flavor, try adding herbs like thyme or oregano. If you're short on time, use pre-sliced zucchini or canned tomatoes, but fresh tomatoes yield the best results.
Serving Suggestions
Serve the gratin warm as a side dish alongside grilled meats or fish. It pairs beautifully with Rice Salad Milano for a complete meal. For a vegetarian option, enjoy it with a side of My Favorite Lentil Soup. Garnishing with additional fresh basil can enhance presentation and flavor.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, place in an oven at 350°F (175°C) until warmed through, about 15 minutes. This dish can also be enjoyed cold as a refreshing salad alternative, particularly alongside Mediterranean recipes.
Nutrition & Diet Analysis (per serving)
Each serving of Gratin Of Tomato And Zucchini contains roughly 669 calories, with 15g protein, 81g carbohydrates, and 33g fat. It is an excellent source of iron (70% of the Daily Value), vitamin C (52% of the Daily Value), and dietary fiber (33% of the Daily Value), and a good source of potassium and vitamin A. Note that it is relatively high in sodium, at 2085mg per serving (91% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other vegetables in this gratin?
Absolutely! You can substitute or add other vegetables like eggplant, bell peppers, or mushrooms for a more varied dish. Just ensure that the cooking times are similar to zucchini and adjust them accordingly.
Is there a gluten-free option for the bread crumbs?
Yes, you can use gluten-free breadcrumbs or even crushed gluten-free crackers as a substitute. Additionally, ground nuts like almonds or hazelnuts can provide a delicious crunch without the gluten.
Can I prepare this dish in advance?
Yes, you can prepare the gratin up to a day ahead. Just assemble it in the baking dish, cover it tightly with foil, and refrigerate. When ready to bake, remove it from the fridge and add an extra 5-10 minutes to the baking time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).