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Baked Zucchini, Tomato and Mozzarella Gratin layered in a blue ceramic dish with green basil pesto drizzle and golden melted cheese.

Baked Zucchini, Tomato and Mozzarella Gratin

A fresh, vibrant vegetable side dish featuring layered zucchini, tomatoes, and melted mozzarella drizzled with basil pesto.
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Prep Time 20 minutes
Cook Time 30 minutes
Servings: 6
Calories: 195
Ingredients Method Notes

Ingredients
  

  • - 2 medium zucchinis sliced into 1/4-inch rounds
  • - 3 to 4 ripe Roma tomatoes sliced into 1/4-inch rounds
  • - 8 oz fresh mozzarella cheese sliced into rounds or thickly shredded
  • - 1 tbsp extra virgin olive oil plus extra for drizzling
  • - 1/2 cup prepared basil pesto store-bought or homemade
  • - 1/4 cup Parmesan cheese freshly grated, optional
  • - Salt and freshly ground black pepper to taste
  • - Crusty whole-grain sourdough bread for serving

Method
 

  1. Preheat oven to 375°F (190°C). Grease a medium oval ceramic baking dish with 1 tbsp extra virgin olive oil.
  2. Lay sliced zucchini and Roma tomatoes on paper towels, sprinkle lightly with salt, and let sweat for 15 minutes. Thoroughly pat dry with paper towels.
  3. Shingle the sliced zucchini, tomatoes, and mozzarella vertically in the dish at a slight angle, alternating slices until tightly packed.
  4. Season lightly with freshly ground black pepper. Spoon basil pesto evenly over the top of the layered vegetables and cheese.
  5. Scatter grated Parmesan cheese over the top if desired for a crispier crust.
  6. Bake uncovered for 25 to 30 minutes until vegetables are fork-tender and mozzarella is fully melted and golden-brown.
  7. Let rest for 5 to 10 minutes before serving hot with crusty sourdough bread.

Notes

- To prevent excess liquid, do not skip the 15-minute salting and patting step.
- Always use Roma tomatoes for their low juice content.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C).