Recipe: Zucchini-Tomato Gratin


I had a bunch of zucchini and heirloom tomatoes that were calling out to be used before they turned on me. So on Sunday, I simply chopped them up and layered them — along with some onions, garlic, parmesan oregano and basil. Presto: easy — and delicious — gratin:

The recipe, and step-by-step photos, after the jump.

First, roughly chop one onion and saute it in olive oil for about 5 minutes:

After the onion is soft and slightly translucent, add two cloves of garlic:

Core and slice three large tomatoes. Place one layer at the bottom of your gratin dish:

Sprinkle a little salt on them.

Slice two large or three small zucchini, diagonally on the bias, as so:

Spread a layer of onion-garlic mixture over your tomatoes —

— then top with zucchini slices:

Then sprinkle with parmesan, oregano and basil:


Alternate colors, if you wish:

Bake at 375 for 35 to 45 minutes on the center rack until the cheese is melted and the tomato juices are bubbling  Then remove the gratin from the oven. With an oven mitt, place the rack on the top and turn the oven to broil. Add a little more parmesan and broil until it’s brown and bubbly:

Let cool a little, then slice and serve.

Zucchini-Tomato Gratin

1 tablespoon olive oil
1 large onion, roughly chopped
2 cloves garlic, diced
3 large tomatoes, a combination of colors
2 large or 3 small zucchini, a combination of green and yellow, sliced diagonally on the bias
1 cup parmesan
2 to 3 teaspoons freshly chopped oregano
2 to 3 teaspoons freshly chopped basil

Preheat oven to 375. Adjust a baking rack to the middle of the oven.

Heat a saute pan over medium heat for 2 minutes, then add olive oil. Swirl, then add chopped onion. Saute 5 minutes or so until translucent. Then add garlic and saute 1 minute more. Remove pan from heat.

Into the bottom of an 8-inch by 8-inch ceramic or glass baking dish, place slices of tomato in one layer. Sprinkle a little salt on them. Spread about 1/3 cup onion mixture on top of the tomatoes, then top with zucchini slices, alternating colors if you wish. Sprinkle about 1/3 cup parmesan on top of the zucchini, then sprinkle with about 1 to 2 teapoons herbs.

Repeat for as many layers as the dish will hold. (You may wish to increase the quantities of the vegetables for a very large dish.)

Place the gratin dish on a sheet pan lined with foil and bake for 35 to 45 minutes, until the cheese is melted and the juices are bubbling. Remove the dish from the oven and, with an oven mitt, adjust the rack to the top. Sprinkle a little more parmesan on top of the dish and broil for 3 to 5 minutes, until the cheese is brown and bubbling.

Remove the gratin from the oven and let cool for at least 10 minutes before serving.

Yield: 8 servings.


About Author

Liz Johnson is content strategist for The Journal News and, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.


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