Parmesan Zucchini and Tomato Gratin (2024)

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Thinly sliced zucchini and tomatoes, layered and baked with onion & garlic and topped with shredded parmesan. This parmesanzucchini and tomato gratin is such a light and delicious side dish.

This is one of those recipes that exceeded my expectations. It is not only very easy to put together but it also tastes amazing and is absolutely flavorful. Zucchini and tomatoes go wonderfully together. And the garlic and onion perfectly complete this recipe and add an amazing flavor to the parmesan zucchini and tomato gratin.

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You can serve this gratin as a side with baked or grilled chicken, meat skewers, fish, etc. It’s a perfect side dish for summer when tomatoes and zucchini are in abundance. It also makes a great side dish to bring to a potluck or a family gathering.

If you have more zucchini than you know what to do with them, have you checked out my Stuffed Zucchini Boats with Yogurt Garlic Sauce and my Stuffed Zucchini Cups?

How To MakeParmesan Zucchini and Tomato Gratin

What you need

1 zucchini, thinly sliced

3 medium tomatoes, thinly sliced

1/2 medium onion, chopped

1 clove garlic, minced

1/4 cup shredded Parmesan cheese

Salt and pepper to taste

Oregano

Instructions

Preheat oven to 350 F.

Saute onions until translucent. Add minced garlic and saute for 30 seconds. Transfer 1/3 of the mixture to the bottom of a medium round tart dish (or casserole dish).

Layer the tomatoes and zucchini in a circle by alternating a layer of 2 zucchini slices and 1 tomato slice until the dish is filled.

Top with remaining onion-garlic mixture. Drizzle with olive oil and sprinkle with salt, black pepper, oregano to taste. Top with the shredded Parmesan cheese.

Bake the Parmesan zucchini and tomato gratin in a preheatedoven for about 35 minutes, or until lightly browned.

More zucchini recipes:

Zucchini Lasagna Roll-Ups

Stuffed Zucchini Cups

Stuffed Zucchini Boats

Zucchini Soup

5 from 10 votes

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Parmesan Zucchini and Tomato Gratin

Parmesan Zucchini and Tomato Gratin – Thinly sliced zucchini and tomatoes, layered and baked with onion & garlic and topped with shredded parmesan.

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 6

Calories 82kcal

AUTHOR Neli Howard

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INGREDIENTS

• ▢ 1 zucchini, thinly sliced
• ▢ 3 medium tomatoes, thinly sliced
• ▢ ½ medium onion, chopped
• ▢ 1 clove garlic, minced
• ▢ ¼ cup shredded Parmesan cheese
• ▢ Salt and pepper to taste
• ▢ Oregano

INSTRUCTIONS

• Preheat oven to 350 F.

• Saute onions until translucent. Add minced garlic and saute for 30 seconds. Transfer 1/3 of the mixture to the bottom of a medium round tart dish (or casserole dish).

• Layer the tomatoes and zucchini in a circle by alternating a layer of 2 zucchini slices and 1 tomato slice until the dish is filled.

• Top with remaining onion-garlic mixture. Drizzle with olive oil and sprinkle with salt, black pepper, oregano to taste. Top with the shredded Parmesan cheese.

• Bake the Parmesan zucchini and tomato gratin in a preheated oven for about 35 minutes, or until lightly browned.

NUTRITION

Serving: 123g | Calories: 82kcal | Carbohydrates: 5.3g | Protein: 7.2g | Fat: 4.2g | Saturated Fat: 2.7g | Polyunsaturated Fat: 1.5g | Cholesterol: 14mg | Sodium: 376mg | Fiber: 1.4g | Sugar: 2.6g

Course Side Dish

Cuisine American

Keyword Gluten Free, Healthy, Low Carb, Low Fat, Summer, Vegetarian

See Also

Zucchini Casserole StuffingOne-Skillet Mediterranean GnocchiZucchini and Sweet Potato FrittersZucchini Frittata: The Perfect Brunch Dish

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