This Summer Zucchini and Tomato Gratin is filled with layers of delicious veggies all topped with a cheesy, crunchy herb topping that is baked to perfection!
Summer may be coming to an end, but it’s not over quite yet in my book so I’m soaking up every bit that we have left! This of course includes ALL things zucchini! Zucchini is a summer staple and lucky for us it actually peaks in late August so I love finding fun ways to cook with it. This zucchini and tomato gratin is super easy to throw together and makes such a great summer side dish to any meal. Especially when grilling out! It’s also a fun way to dress up and serve your veggies, especially when hosting a crowd.
I can’t even begin to tell you how flavorful this is too, yet it’s super simple to make! Such a great way to use up any leftover zucchini or tomatoes you may have lying around and you could even throw in slices of yellow squash, eggplant or bell peppers…really whatever you’d like!
Ingredients You’ll Need
- Zucchini
- Tomatoes
- Olive oil
- Spices (garlic powder, onion powder + Italian seasoning)
- Salt + pepper
- Parmesan cheese
- Panko breadcrumbs
- Fresh basil
How to Make Zucchini and Tomato Gratin
To create the slices you could either use a mandolin or simply just cut slices uniformly with a knife. If you happen to be in the market for a mandolin, I highly suggest THIS ONE as it not only slices, but it also spiralizes veggies, grates and even juliennes your veggies! Oh and it just so happens to be under $20! You can’t beat that, I absolutely love mine and use it so much.
Slicing the veggies is probably the most time-consuming part of this whole dish and even that won’t take you very long. To assemble everything together, simple spray the bottom of an 8×8 inch baking dish (or you could use an oval baking dish, whatever you have on hand) and arrange your zucchini and tomato slices in an alternating fashion like you see in the photos. Then I just drizzled the veggies with some olive oil, sprinkled all of my seasonings and topped with some parmesan cheese and breadcrumbs. SO delicious! I also added some fresh basil to mine, but this is completely optional.
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More Summer Recipes You’ll Love
- Tomato, Cucumber and Chickpea Salad
- Enchilada Stuffed Zucchini Boats
- Summer Quinoa Salad
- Marinated Summer Caprese Salad
- Rainbow Orzo Salad
Hope you all enjoy this Summer Zucchini and Tomato Gratin and if you love this recipe as much as we do, please leave me ⭐️⭐️⭐️⭐️⭐️ below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!
Summer Zucchini and Tomato Gratin
Ingredients
- 2 medium zucchini, sliced
- 4 to 5 roma tomatoes, sliced
- 2 Tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Italian seasoning
- Salt and pepper, to taste
- 1/3 cup grated parmesan cheese
- 1/4 cup panko breadcrumbs
- Fresh basil, optional
Instructions
- Preheat oven to 375 degrees F.
- Lightly coat an 8×8 inch baking dish with cooking spray and arrange zucchini and tomato slices, alternating between the two.
- Drizzle veggies with olive oil, sprinkle with garlic powder, onion powder, Italian seasoning, salt and pepper then top with parmesan cheese and bread crumbs. Cover with foil.
- Bake in the oven for 25 to 30 minutes until veggies are tender then remove foil and bake an additional 10 minutes until lightly browned. Top with fresh basil (optional), serve immediately and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
awesome blog . thank you for this blog .
Adore this light and delicious side dish. Sometimes I even serve it as a main course. My grandma used to cook something similar to this dish, so while cooking it I often reminisce about my childhood. Quite easy to make. And it turns out amazing and so flavorful every time. Zucchini and tomatoes go wonderfully together. Usually we don’t have any leftovers cuz my husband and kids do love this dish too. But I should say that it tastes even better the next day.
I love this group! I’ve recently been diagnosed with heart disease and I’m on a low sodium diet that I’m a stickler about. I would love to see the sodium content in your recipes!
No problem, I’ll try to start incorporating the sodium content on each recipe 🙂