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Easy Tomato and Zucchini Gratin in a white baking dish garnished with basil.

Easy Tomato & Zucchini Gratin

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Prep Time 15 minutes
Cook Time 34 minutes
Servings: 5
Course: Side Dish
Cuisine: Greek, Mediterranean
Calories: 125
Ingredients Method Notes

Ingredients
  

  • 2 large Zucchini sliced into 1/4" rounds
  • 3-4 large Roma Tomatoes sliced into 1/4" rounds
  • 3 cloves Garlic minced
  • 3 tbsp Extra Virgin Olive Oil
  • 1 tsp Dried Oregano
  • 1/2 tsp Salt plus more for sweating zucchini
  • 1/4 tsp Black Pepper
  • 1/4 cup Grated Parmesan Cheese or crumbled Feta
  • 2 tbsp Panko Breadcrumbs optional
  • Fresh Basil for garnish

Method
 

  1. Prep: Preheat oven to 400°F (200°C). Lightly oil a 9x13 inch baking dish.
  2. Sweat Zucchini: Arrange zucchini slices on a paper towel, sprinkle with salt, and let sit for 10 minutes. Pat dry.
  3. Layer: In the baking dish, alternate slices of zucchini and tomato, overlapping them slightly in rows.
  4. Season: In a small bowl, whisk olive oil, minced garlic, oregano, salt, and pepper. Drizzle evenly over the vegetables.
  5. Topping: Sprinkle the cheese and breadcrumbs over the top.
  6. Bake: Bake for 30–35 minutes until the vegetables are tender and the top is golden brown.
  7. Serve: Let rest for 5 minutes. Garnish with fresh basil and serve warm.

Notes

  • The "Sweat" Step: Do not skip salting the zucchini. It draws out moisture that would otherwise make the bake soupy.
  • Tomato Choice: Use Roma or Plum tomatoes. They have a higher flesh-to-seed ratio, which helps the gratin hold its structure.
  • Even Slicing: Aim for 1/4-inch rounds. Using a mandoline ensures even cooking and a professional, layered appearance.
  • Herb Freshness: If using fresh herbs instead of dried, triple the amount (e.g., 1 tbsp fresh oregano instead of 1 tsp dried).
  • Breadcrumb Swap: For a Gluten-Free version, replace breadcrumbs with almond meal or simply omit them; the Parmesan will still create a crisp crust.
  • Make-Ahead: You can slice the vegetables and aromatics up to 24 hours in advance. Store them separately and assemble/season just before baking.
  • Wine Pairing: Pairs beautifully with a crisp Sauvignon Blanc or a dry Mediterranean Rosé.