Zucchini and Tomato Gratin

Today’s dish of summer’s fresh, firm zucchinis and tomatoes sliced and topped with cheese is a perfect side or even main entree.  When the garden gives you lots of great vegetables, make a tasty gratin. Classic gratin is fresh vegetables baked with a layer of cheese.  My recipe is slightly different than the classic sprinkling of  Parmesan.  I’m adding thin slices of mozzarello between the rounds of tomatoes and zucchini before sprinkling with  Parmesan.  The result is a beautiful, yummy dish that hits the spot with flavor and ease.  Today’s recipe serves 4 as a side dish or appetizer and 2 as a vegetarian entree. I think it is perfect to accompany garlic herb grilled salmon or grilled chicken. For a meatless meal, serve with bread or rolls and a salad with a lemon vinaigrette.






Zucchini Tomato Gratin

Use organic when available. Serves 4 as side dish.


Zucchini Tomato Gratin

The perfect side dish or entree using fresh summer zucchini and tomatoes baked with cheese.
Course Appetizer, Main Course, Side Dish
Cuisine French
Keyword gratin, zucchini tomato gratin
Servings 4


  • 4 medium zucchini sliced 1/4" thick
  • 4 tomatoes sliced 1/2 " thick
  • 4 oz thinly sliced mozzarella cheese
  • 1/3 cup  shredded Parmesan cheese
  • 3 tbsp olive oil
  • 1/4 tsp black pepper
  • 1 tsp garlic powder
  • 2 tsp dried basil


  • Place salted zucchini slices in colander and let drain for 30 minutes
  • Pat slices dry
  • Preheat oven to 400 degrees F
  • Spray baking dish with olive oil
  • Mix pepper, garlic, and basil in small bowl
  • Arrange slices of zucchini in baking dish, alternating with slices of mozzarella cheese and tomato
  • Drizzle olive oil over vegetables or spray with olive oil
  • Sprinkle with pepper, garlic, and basil mix
  • Sprinkle top with Parmesan
  • Bake until golden brown about 30 minutes
  • Remove from oven and carefully drain any juices at bottom of dish
  • Serve warm












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I was raised in Tennessee but have lived in Florida for many years. Love my small home in the Tampa Bay area and its developing garden. My decorating style is eclectic - some vintage, some cottage, all with a modern flair. Pursuing a healthier lifestyle. Spent many years in social services but am happily retired.

21 thoughts to “Zucchini and Tomato Gratin”

  1. I would enjoy any of the dishes because I love tomatoes but my wife & daughter wouldn’t even touch them. They hate tomatoes. I’m Italian and they aren’t I guess. LOL

    Cruisin Paul

    1. hmm, I’m trying to think of something to go with the zucchini besides tomatoes – they are such a perfect pair. If they like zucchini and cheese just leave out the tomatoes and add a little more basil and garlic. Otherwise you could use another vegetable like eggplant with cheese instead of zucchini.

  2. Thanks so much for stopping by!! I am commenting on this post again because I hope to make this this weekend!! Thanks again for sharing this recipe!!

    1. If you have a chance this week, let me know how you like it. Feel free to modify the herbs etc. for your needs.

  3. Mmmmm… This looks and sounds delicious! Thank you for sharing your recipe at You’re the Star Blog Hop! -Marci @ Stone Cottage Adventures

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