Tomato and Zucchini Gratin with Cheese Recipe
A light vegetable dish from the south of France, where tomatoes and zucchinis grow in abundance. Thin slices of vegetables are arranged in a baking dish, sprinkled with cheese and breadcrumbs, then baked until everything softens and turns lightly golden. You can serve it as a main dish with bread, or as a colorful side to meat or fish.
This gratin showcases simple Mediterranean vegetables in their best form: thinly sliced, layered and slowly baked until tender and fragrant. The combination of juicy tomatoes, delicate zucchini and a crisp, cheesy topping makes it both light and satisfying, perfect for using up a glut of summer produce.
Chef's tips
Slice the vegetables as evenly as possible so they cook at the same rate. If your tomatoes are very juicy, you can lightly salt them and let them sit for a few minutes, then pat dry to avoid excess liquid in the dish. Use a cheese that melts well and has good flavor—mixing two types can give an even better result.
How to serve
Serve with fresh baguette or rustic country bread to soak up the juices. As a main, pair it with a simple green salad. As a side, it goes well with roasted or grilled chicken, baked fish or grilled halloumi for a vegetarian option.
Ingredients
- zucchini medium, sliced into thin rounds - 2 pieces
- tomatoes ripe but firm, sliced - 4 pieces
- onion thinly sliced into feathers - 1 piece
- garlic finely chopped - 2 cloves
- olive oil - 3 tablespoons
- yellow cheese grated, e.g. Gruyère, Emmental or another well-melting cheese - 80 g
- breadcrumbs - 3 tablespoons
- dried thyme or Herbes de Provence - 1 teaspoon
- salt to taste
- black pepper to taste
Preparation
- Preheat the oven to 190°C (top and bottom heat). Lightly grease a baking dish (about 20×25 cm) with 1 tablespoon of olive oil.
- Wash the zucchinis, trim the ends and slice into thin rounds (about 3–4 mm). Wash the tomatoes and slice them to a similar thickness.
- Peel the onion and slice it thinly into feathers. Finely chop the garlic.
- Spread the onion and garlic evenly over the bottom of the dish, drizzle with 1 tablespoon of olive oil and sprinkle with a pinch of salt and pepper.
- On top of the onion, arrange alternating slices of zucchini and tomato, slightly overlapping, forming rows or a circular pattern if using a round dish.
- Lightly season the vegetables with salt and pepper. Sprinkle with dried thyme or Herbes de Provence, distributing the herbs as evenly as possible.
- Drizzle the remaining 1 tablespoon of olive oil in a thin stream over the vegetables.
- In a small bowl, mix the grated cheese with the breadcrumbs. Sprinkle this mixture evenly over the top of the gratin to form a thin, even layer.
- Cover the dish with aluminum foil and bake for 20 minutes so the vegetables can soften.
- After 20 minutes, remove the foil and bake for another 15–20 minutes, until the top is golden and slightly crisp and the vegetables are tender (you can check with a fork).
- After removing from the oven, let the gratin rest for 5–10 minutes so it cools slightly and is easier to slice. Serve warm.
Storage
No storage information available for this dish.
This is one of those dishes that tastes even better after a short rest, when the flavors have had time to meld. It’s ideal for casual summer dinners and looks beautiful on the table thanks to the colorful layers of vegetables.
