I’ve always had a soft spot for recipes that let summer produce shine without making me spend hours in the kitchen. This zucchini tomato gratin is one of those gems. It layers tender zucchini with juicy tomatoes, a sprinkle of cheese, and just the right herbs to make the whole kitchen smell like comfort. If you’ve been wondering how to use up that basket of zucchini from the garden (or the neighbor who keeps dropping them off), this dish is your ticket. It falls right into zucchini and tomato recipes that actually taste like you spent all day cooking. And trust me, I’ve tried enough easy zucchini recipes to know when one’s worth repeating. This one? Oh, it’s a keeper. The best part is that it works as a side or even a light main dish. I’ve served it alongside chicken, tucked it next to pasta, and once, I ate it straight from the pan for dinner with zero regrets. Zucchini dinner recipes don’t get much more flexible than this. If you’re hunting for recipes for zucchini that feel fresh, homey, and just a little indulgent, this is the one. And yes, if you love zucchini and potato recipes, you can slip a few slices of spuds in here and it’ll still be fabulous. Think of this as the dish that proves simple can be cozy and memorable.

1) Key Takeaways
2) Easy Zucchini Tomato Gratin Recipe
3) Ingredients for Zucchini Tomato Gratin
4) How to Make Zucchini Tomato Gratin
5) Tips for Making Zucchini Tomato Gratin
6) Making Zucchini Tomato Gratin Ahead of Time
7) Storing Leftover Zucchini Tomato Gratin
8) Try these Side Dish recipes next!
9) Zucchini Tomato Gratin
10) Nutrition

1) Key Takeaways

A simple dish that layers zucchini, tomato, and cheese into a cozy side.
Prep and cook in under an hour with basic pantry staples.
Flexible enough to serve as a side or light dinner.
Great for using up garden zucchini during summer months.

2) Easy Zucchini Tomato Gratin Recipe

I like recipes that don’t demand too much and still taste as though I worked hard. This zucchini tomato gratin is one of those dishes. It layers fresh zucchini with ripe tomato, then a bit of cheese on top. As it bakes, the aroma makes the kitchen feel warm and lived in.

We all know zucchini recipes can sometimes feel repetitive, right? But here, zucchini sits side by side with tomato and herbs. The flavor is brighter, more balanced. It’s one of those easy zucchini recipes you can make after work without stress.

Some days I treat this as dinner, other times it supports grilled chicken or pasta. It’s that flexible. If you’re searching for zucchini dinner recipes that feel comforting without being heavy, this gratin earns its spot on the table.

3) Ingredients for Zucchini Tomato Gratin

Zucchini: Thinly sliced rounds make the body of the dish. They soften in the oven and soak up the garlic and herbs.

Tomatoes: Juicy slices add color and acidity. I like firm ones so they hold their shape while baking.

Onion: A small onion, thinly cut, brings sweetness that rounds out the sharper tomato notes.

Garlic: Two cloves, minced. It perfumes the dish and keeps it from being too plain.

Parmesan Cheese: A salty sprinkle that melts into the top and adds nutty sharpness.

Mozzarella Cheese: For the gooey factor. It browns and pulls in long strings when served hot.

Olive Oil: A drizzle at the base helps everything roast evenly and prevents sticking.

Dried Oregano and Basil: These herbs give the dish a simple Mediterranean feel.

Salt and Black Pepper: Basic seasonings but vital. They bring out the natural flavors of the vegetables.

Fresh Parsley: A garnish at the end that brightens the final plate.

4) How to Make Zucchini Tomato Gratin

Step 1. Preheat your oven to 375°F. Get your baking dish ready with a thin coat of olive oil so nothing sticks later.

Step 2. Lay down zucchini, then tomato, then onion in repeating rows. It looks neat and ensures even baking.

Step 3. Scatter garlic, dried oregano, and basil across the vegetables. Season with salt and pepper. This is where the flavor builds.

Step 4. Sprinkle both cheeses on top. Don’t be shy. Cheese makes the gratin satisfying.

Step 5. Bake for about half an hour until the vegetables soften and the cheese turns golden brown.

Step 6. Let it rest for a few minutes before serving. A little patience keeps the layers intact when you spoon it out.

5) Tips for Making Zucchini Tomato Gratin

I’ve found a few tricks that help this recipe shine. Slice the zucchini evenly. Thin rounds cook at the same pace and keep a good texture.

Cheese matters. Parmesan brings the bite, mozzarella gives the stretch. If you want stronger flavor, try a touch of cheddar mixed in.

Don’t overbake. The vegetables should be tender but not collapsing. Pull the dish out when the cheese is bubbling and golden. That’s when it’s perfect.

6) Making Zucchini Tomato Gratin Ahead of Time

This dish works well for planning ahead. You can assemble the layers a few hours earlier and keep the dish in the fridge. Cover it with wrap so the vegetables don’t dry out.

When it’s dinner time, just slide it into the oven. Add five extra minutes to the baking time if it went in cold. The flavor remains fresh, and the texture holds up beautifully.

For busy nights, I’ve baked it earlier in the day and reheated it later. The herbs deepen in flavor as it rests, which makes the dish even better.

7) Storing Leftover Zucchini Tomato Gratin

Leftovers store well in an airtight container. Keep them in the fridge for three to four days. The gratin tastes even better the next day as the flavors settle.

When reheating, use the oven instead of the microwave if you can. It keeps the texture firm and the cheese crisp on top. About ten minutes at 350°F does the job.

If you want to freeze it, slice it into portions first. Wrap them tightly, and they’ll keep for two months. Thaw in the fridge and reheat in the oven for best results.

8) Try these Side Dish recipes next!

9) Zucchini Tomato Gratin