Tomato and Zucchini Gratin made with garden fresh plum tomatoes, zucchini, basil and grated Pecorino Romano cheese is a tasty vegetable side dish that tastes great with any meal.
Personally, I don't grow zucchini in my small deck garden. Only fresh herbs and plum tomatoes; which I'm lucky if I get five tomatoes out of each year.
The ironic part about this is that I have a fairly large backyard with plenty of room to plant a garden. However, because I live in the country, whatever crops I try to grow get eaten anyway by the deer, squirrels, chipmunks and black bear.
I had a raspberry bush one year and the bears loved the raspberries so much that I had to pick them daily to beat them from snagging them before I had a chance. Never again!
Anyway, my family loves zucchini and it's one of those vegetables that I make at least once a week so I'm always looking for more ways to prepare them. I've made zucchini boats, zucchini tots, used it in casseroles and even made zucchini pizzas...all were a hit.
We're fortunate to live in the Garden State where summer is prime time for fresh vegetables. So if I'm not purchasing zucchini and tomatoes weekly at the market, we get them fresh from friends who have more of a green thumb than I do.
How do you make Tomato and Zucchini Gratin?
I had made tomato gratin before, but decided to tweak my original recipe and added zucchini. Start by washing the outer skin of the zucchini by gently rubbing the outer skin with a vegetable brush; then cut off the ends.
Slice the zucchini into round discs; about ½ inch thick and add them to a bowl. Add some minced garlic and extra virgin olive oil and toss to coat.
Next, slice your tomatoes (also ½ inch thick) and chop your fresh basil. In a 2qt. casserole dish, line the bottom with half of the zucchini; slightly overlapping each piece until the bottom is covered.
Add half of the sliced tomatoes on top of the zucchini in the same manner; then top with half of the chopped basil and grated cheese.
Form a second layer of each the same way as the first; then bake in a 400°F oven for about 20-25 minutes until the vegetables are soft, yet still on the al dente side.
It's amazing how something so simple: zucchini, garlic, tomatoes, basil and cheese can create such wonderful flavors. As you can see, it's also easy to prepare and OH SO GOOD! I even ate the leftovers for lunch the next day. ~Enjoy!
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Zucchini and Tomato Gratin
Ingredients
- 1 pound zucchini
- 2 plum tomatoes
- 1 tablespoon Extra Virgin Olive Oil
- 2 tablespoons minced garlic
- 2 tablespoons chopped fresh basil
- ¼ cup grated Pecorino Romano cheese
- ½ teaspoon Kosher salt
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 400°F.
- Slice the zucchini into round discs; about ½ inch thick and add them to a bowl; then add the garlic and oil. Toss to coat.
- Next, slice your tomatoes (also ½ inch thick) and chop your fresh basil.
- In a 2qt. casserole dish, line the bottom with half of the zucchini; slightly overlapping each piece until the bottom is covered. Add half of the sliced tomatoes on top of the zucchini in the same manner; then top with half of the chopped basil and grated cheese. Form a second layer of each the same way as the first.
- Place in the oven and bake for about 20-25 minutes until the vegetables are soft, yet still on the al dente side.
Notes
Nutrition
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