Zucchini and Tomato Gratin: A Simple and Delicious Summer Recipe

Summer’s bounty brings an abundance of fresh vegetables, and few combinations are as delightful as zucchini and tomatoes. This Zucchini and Tomato Gratin is a testament to the simple elegance of these seasonal ingredients. It’s easy to prepare, bursting with flavor, and perfect as a side dish or even a light vegetarian main course. The combination of tender zucchini, juicy tomatoes, fragrant herbs, and a golden, cheesy topping is simply irresistible.

This recipe is incredibly versatile. Feel free to adapt it to your liking, experimenting with different cheeses, herbs, and spices. Whether you’re a seasoned cook or a beginner, this gratin is a guaranteed crowd-pleaser.

## Why You’ll Love This Zucchini and Tomato Gratin

* **Simple and Easy:** Requires minimal effort and readily available ingredients.
* **Flavorful:** The combination of zucchini, tomatoes, and herbs creates a vibrant and satisfying taste.
* **Versatile:** Can be served as a side dish, appetizer, or light main course.
* **Adaptable:** Easily customizable to suit your preferences and dietary needs.
* **Healthy:** Packed with vitamins and nutrients from fresh vegetables.
* **Beautiful:** The vibrant colors make it visually appealing.
* **Great way to use seasonal produce:** Ideal for using up your summer zucchini and tomatoes.

## Ingredients You’ll Need

* **Zucchini:** About 2 medium-sized zucchini, thinly sliced. Yellow squash also works beautifully.
* **Tomatoes:** About 2-3 medium-sized ripe tomatoes, thinly sliced. Roma tomatoes are a good choice due to their firm texture.
* **Onion:** 1 medium-sized onion, thinly sliced. Red onion adds a nice sweetness.
* **Garlic:** 2-3 cloves garlic, minced. Garlic powder can be used in a pinch, but fresh is always best.
* **Fresh Herbs:** A mix of fresh herbs like basil, oregano, thyme, and parsley, chopped. Dried herbs can be substituted, but use about half the amount.
* **Olive Oil:** Extra virgin olive oil, for sautéing and drizzling.
* **Cheese:** Grated Parmesan cheese, mozzarella cheese, or a combination of both. Gruyere cheese also works well.
* **Breadcrumbs:** Plain breadcrumbs or panko breadcrumbs. Panko breadcrumbs will give a crispier topping.
* **Butter:** Unsalted butter, melted (optional, for the breadcrumb topping).
* **Salt and Pepper:** To taste.
* **Red Pepper Flakes:** A pinch, for a little heat (optional).

## Equipment You’ll Need

* **Cutting board and knife**
* **Large skillet or frying pan**
* **Mixing bowl**
* **9×13 inch baking dish (or similar size)**
* **Cheese grater**

## Step-by-Step Instructions

Here’s a detailed guide to making this delicious Zucchini and Tomato Gratin:

**1. Prepare the Vegetables:**

* Wash and dry the zucchini and tomatoes.
* Thinly slice the zucchini and tomatoes. Aim for slices that are about ¼ inch thick. A mandoline slicer can be helpful for achieving uniform slices, but it’s not essential. If you don’t have a mandoline, just take your time and try to cut the slices as evenly as possible.
* Peel and thinly slice the onion. Separate the rings slightly.
* Mince the garlic.
* Chop the fresh herbs. If using dried herbs, have them ready to go.

**2. Sauté the Onion and Garlic:**

* Heat about 2 tablespoons of olive oil in a large skillet or frying pan over medium heat.
* Add the sliced onion and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning.
* Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it will become bitter.
* Remove the onion and garlic from the skillet and set aside.

**3. Lightly Cook the Zucchini (Optional):**

*This step is optional, but it helps to prevent the gratin from becoming too watery. If you prefer a very tender zucchini, you can skip this step.*
* In the same skillet, add another tablespoon of olive oil.
* Add the sliced zucchini in batches, being careful not to overcrowd the pan. Cook for about 2-3 minutes per side, until lightly softened and slightly browned. You’re not trying to cook the zucchini all the way through, just to give it a head start.
* Remove the zucchini from the skillet and set aside.

**4. Assemble the Gratin:**

* Preheat your oven to 375°F (190°C).
* Lightly grease the baking dish with olive oil or cooking spray. This will prevent the gratin from sticking.
* Arrange a layer of zucchini slices in the bottom of the baking dish, overlapping them slightly.
* Top with a layer of tomato slices, overlapping them as well.
* Sprinkle with some of the sautéed onion and garlic, chopped fresh herbs, salt, pepper, and red pepper flakes (if using).
* Repeat the layers of zucchini, tomatoes, onion and garlic, herbs, and seasonings until all the vegetables are used up. The top layer should be tomatoes.

**5. Prepare the Cheese and Breadcrumb Topping:**

* In a small bowl, combine the grated Parmesan cheese, mozzarella cheese (if using), and breadcrumbs.
* If desired, melt the butter and drizzle it over the cheese and breadcrumb mixture. This will help the topping to brown nicely. Alternatively, you can drizzle a little olive oil over the topping.
* Sprinkle the cheese and breadcrumb topping evenly over the top layer of tomatoes.

**6. Bake the Gratin:**

* Cover the baking dish with aluminum foil. This will help the vegetables to cook evenly and prevent the topping from burning too quickly.
* Bake for 20-25 minutes, or until the vegetables are tender. You can test the tenderness by inserting a fork into the zucchini.
* Remove the foil and bake for another 10-15 minutes, or until the topping is golden brown and bubbly.

**7. Rest and Serve:**

* Remove the gratin from the oven and let it rest for about 10 minutes before serving. This will allow the juices to settle and make it easier to cut.
* Garnish with additional fresh herbs, if desired.
* Serve warm and enjoy!

## Tips for Success

* **Use Fresh, High-Quality Ingredients:** The better the ingredients, the better the gratin will taste. Choose ripe, flavorful tomatoes and firm zucchini.
* **Slice the Vegetables Evenly:** This will ensure that they cook evenly. A mandoline slicer can be helpful for this.
* **Don’t Overcrowd the Skillet:** When sautéing the onion, garlic, and zucchini, work in batches to avoid overcrowding the skillet. Overcrowding will lower the temperature of the pan and cause the vegetables to steam instead of brown.
* **Season Generously:** Don’t be afraid to season the vegetables well with salt, pepper, and herbs. This is key to creating a flavorful gratin.
* **Adjust the Baking Time:** The baking time may vary depending on your oven. Keep an eye on the gratin and adjust the time as needed. You want the vegetables to be tender and the topping to be golden brown.
* **Let it Rest:** Letting the gratin rest for 10 minutes before serving will allow the juices to settle and make it easier to cut.

## Variations and Substitutions

* **Cheese:** Experiment with different types of cheese, such as Gruyere, Fontina, or provolone. You can also use a combination of cheeses.
* **Herbs:** Try different combinations of fresh herbs, such as rosemary, sage, or chives. You can also use dried herbs, but use about half the amount.
* **Vegetables:** Add other vegetables to the gratin, such as bell peppers, eggplant, or mushrooms.
* **Breadcrumbs:** Use gluten-free breadcrumbs for a gluten-free version. You can also use crushed crackers or almond flour.
* **Spices:** Add a pinch of cayenne pepper for a little heat. You can also use other spices, such as smoked paprika or garlic powder.
* **Meat:** Add cooked sausage, bacon, or ham for a heartier dish.
* **Cream:** For a richer gratin, pour a little heavy cream or half-and-half over the vegetables before baking.
* **Vegan:** Use vegan cheese and breadcrumbs for a vegan version. You can also use a cashew-based cream sauce instead of dairy cream.

## Serving Suggestions

This Zucchini and Tomato Gratin is a versatile dish that can be served in many different ways:

* **Side Dish:** Serve it as a side dish with grilled chicken, fish, or meat.
* **Appetizer:** Cut it into small squares and serve it as an appetizer.
* **Light Main Course:** Serve it as a light vegetarian main course with a side salad.
* **Brunch:** Add a fried egg on top for a delicious brunch dish.
* **Pizza Topping:** Use it as a topping for homemade pizza.
* **Pasta Sauce:** Blend it into a creamy pasta sauce.

## Make Ahead Instructions

You can assemble the gratin ahead of time and store it in the refrigerator for up to 24 hours. When you’re ready to bake it, simply preheat the oven and bake as directed. You may need to add a few minutes to the baking time if the gratin is cold.

## Storage Instructions

Store leftover gratin in an airtight container in the refrigerator for up to 3 days. Reheat it in the oven or microwave until warmed through.

## Nutritional Information (Approximate)

* Calories: 200-300 per serving (depending on ingredients and serving size)
* Fat: 10-20g
* Carbohydrates: 15-25g
* Protein: 5-10g

*Note: This is an estimate and may vary depending on the specific ingredients used.*

## Conclusion

This Zucchini and Tomato Gratin is a simple, delicious, and versatile recipe that’s perfect for summer. It’s easy to make, packed with flavor, and can be adapted to suit your preferences. Whether you’re looking for a side dish, appetizer, or light main course, this gratin is sure to please. So grab some fresh zucchini and tomatoes and give it a try! You won’t be disappointed.

Enjoy!