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A simple recipe for Tomato Zucchini Gratin with breadcrumbs, parmesan and fresh basil. A quick and easy vegetarian side dish! #gratin #tomatogratin #zucchinigratin

Tomato Zucchini Gratin

  • Author: Tonia Schemmel | Feasting at Home
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40 minutes
  • Yield: 6
  • Category: side dish
  • Method: baked
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Description

A simple recipe for Tomato Zucchini Gratin with breadcrumbs, parmesan, garlic and fresh basil. A quick and easy vegetarian side dish!


Ingredients

  • 3 slices (3 oz) bread
  • 4 tablespoons olive oil, divided
  • 1 tablespoon fresh thyme, chopped fine
  • 1 tablespoon fresh oregano, chopped fine
  • ½  teaspoon salt
  • ¼  teaspoon pepper
  • ¼ teaspoon red pepper flakes (optional)
  • 1 ½ oz (3/4 cup) Parmigiano Reggiano, grated
  • 2 lbs tomatoes, sliced ½ inch thick (45 medium tomatoes)
  • 1 lb zucchini, sliced ¼ inch thick ( 2 medium zucchini)
  • salt and pepper to taste
  • 1 tablespoon red wine vinegar
  • 2 large cloves garlic, minced
  • 1 tablespoon shallot, diced
  • ½ cup fresh Basil leaves

Instructions

 

  1. Preheat oven to 400F
  2. Hand tear bread to form coarse crumbs (or quickly pulse in food processor).  Place on a sheet pan and bake at 400 degrees for 3-5 minutes, until dried out.
  3. Toss toasted bread, 2 tablespoons of olive oil,  thyme, oregano, salt, black pepper, red pepper flakes, and parmesan together in a bowl.  Set aside.
  4. Alternate tomato and zucchini slices in a shallow baking pan.
  5. Season with salt and pepper.
  6. Whisk together remaining olive oil, red wine vinegar, minced garlic and shallot.  Pour over tomatoes and squash.
  7. Top evenly with bread crumb mixture.
  8. Bake at 400 for 15-20 minutes or until bread crumbs are toasty.   
  9. Tear basil leaves on top and serve warm or at room temperature.

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