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.
Prep Time
25 min
Cook Time
35 min
Total Time
60 min
Servings
4
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
Main Ingredient:
zucchini
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
In fridge:
3 days
Freezing:
Yes
Zapiekankę przechowuj w lodówce do 3 dni, w szczelnym pojemniku. Możesz ją też zamrozić do 2 miesięcy, choć warzywa po rozmrożeniu będą bardziej miękkie. Podgrzewaj w piekarniku w 170°C około 15 minut, aby odświeżyć chrupiący wierzch.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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