Why You’ll Love Zucchini e Pomodori Gratinati Recipe
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The combination of zucchini, tomato and mozzarella creates bright, contrasting flavours and textures.
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It’s surprisingly simple to prepare—just sauté, layer, sprinkle and bake.
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The dish has a charming presentation (rows or stripes of colour) that elevate it beyond everyday fare.
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It works well as a side dish with grilled meats or fish, or as a light vegetarian main with crusty bread and salad.
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You can easily adapt portions, swap cheeses or herbs to suit what you have on hand.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
olive oil
zucchini, sliced
garlic clove, crushed
mozzarella cheese, thinly sliced
tomatoes, peeled and sliced
Parmesan cheese, grated
fresh basil, chopped
salt and freshly ground black pepper
Directions
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Gather all ingredients. Preheat the oven to 375 °F (190 °C) and position the rack in the upper third of the oven.
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Heat the olive oil in a large skillet over medium heat. Spread the zucchini slices in a single layer (cook in batches if needed). Sprinkle the crushed garlic over the zucchini. Cook until the zucchini is golden brown on both sides—about 8 minutes per side. Remove from heat.
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In a 9×12‑inch baking dish, arrange the zucchini slices, alternating with slices of mozzarella cheese and tomato slices so that each type overlaps in a neat pattern.
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Sprinkle the grated Parmesan cheese and chopped basil evenly over the layered dish. Season with salt and freshly ground black pepper to taste.
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Bake in the preheated oven until the cheese is melted, the top is browned, and the dish is bubbling—about 30 minutes.
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Remove from oven and let it stand briefly before serving.
Servings and timing
Servings: 2 (as a main) or 4 (as a side dish)
Prep time: approximately 15 minutes
Cook time: approximately 45 minutes
Total time: about 1 hour
Variations
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Swap fresh mozzarella for a firmer variety or use a mix of mozzarella and provolone for extra flavour.
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For a gluten‑free twist, ensure the Parmesan is certified gluten‑free and serve with gluten‑free bread.
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Add thinly sliced eggplant or sweet potato to the layers for more vegetable variety.
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Sprinkle red pepper flakes or drizzle a bit of chilli oil if you like a little heat.
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Use fresh thyme or oregano instead of basil for a different herb profile.
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For a richer version, use heavy cream or béchamel between layers before baking.
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For a lighter version, omit the Parmesan or use a lower‑fat cheese alternative.
Storage/Reheating
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To store: Cover the cooled gratin tightly with foil or place it in an airtight container. Refrigerate for up to 3 days.
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To reheat: Preheat oven to about 350 °F (175 °C). Reheat the covered dish for 10‑15 minutes until warmed through. For a crispier top, remove the foil for the last 5 minutes.
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Alternatively, individual portions can be reheated in the microwave for about 1 to 1½ minutes depending on your microwave’s power.
FAQs
How should I peel the tomatoes?
You can score a small “X” on the bottom of each tomato, plunge them into boiling water for about 15‑30 seconds, then transfer to cold water and the skins should slip off easily.
Can I skip peeling the tomatoes?
Yes—if the skin is thin and you don’t mind a slightly different texture, you can leave the skins on. It may slightly alter the appearance but still taste great.
What size should I slice the zucchini and tomatoes?
Aim for uniform slices about ¼‑inch thick so they cook evenly and layer nicely.
Can this dish be made ahead of time?
Yes — you can sauté the zucchini and slice the other ingredients ahead of time, assemble just before baking, or assemble and bake ahead then simply reheat.
Can I make it vegan?
Yes — substitute vegan mozzarella and skip the Parmesan (or use a vegan Parmesan alternative).
What’s the best bake dish size to use?
A 9×12‑inch (approx. 23×30 cm) glass or ceramic baking dish works well for the specified quantities.
Can I prepare it for more servings?
Yes — increase the ingredients proportionally and use a larger dish, ensuring the layering remains consistent and the baking time stays similar (you might need a few extra minutes).
Why do some people salt the zucchini before cooking?
Salting draws out excess moisture, which helps prevent the dish from becoming watery and ensures better browning.
What should I serve this gratin with?
It works splendidly with crusty bread and a green salad if served as a main, or alongside grilled chicken, fish, or even as part of a vegetarian platter.
Can leftovers be frozen?
While you can freeze leftover gratin, vegetables like zucchini and tomato may become softer when thawed. For best texture, store in the fridge and reheat within 3 days rather than freezing.
Conclusion
This Zucchini e Pomodori Gratinati is a perfect showcase of fresh summer vegetables, melted cheese, and fragrant herbs. With minimal ingredients and straightforward preparation, it delivers vibrant flavor and visual appeal. Whether served hot from the oven as a centerpiece or chilled as part of a summer spread, it’s a dish you’ll return to again and again.
Zucchini e Pomodori Gratinati (Zucchini and Tomato Gratin)
Zucchini e Pomodori Gratinati is a classic Italian-style vegetable gratin made with fresh zucchini, tomatoes, herbs, and a crispy breadcrumb-Parmesan topping. It’s light, flavorful, and perfect as a side dish or vegetarian main.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 3 tablespoons olive oil
- 1 tablespoon butter
- 1 clove garlic, minced
- 1 small onion, chopped
- 4 zucchinis, sliced
- 4 tomatoes, sliced
- ½ teaspoon dried oregano
- Salt and ground black pepper to taste
- ¼ cup grated Parmesan cheese
- ¼ cup dry bread crumbs
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Heat olive oil and butter in a skillet over medium heat. Cook and stir garlic and onion until softened, about 3 minutes.
- Layer zucchini and tomato slices in a baking dish, alternating them and slightly overlapping.
- Sprinkle the sautéed garlic and onion evenly over the layered vegetables.
- Season with oregano, salt, and pepper.
- Mix Parmesan cheese and bread crumbs in a small bowl, then sprinkle over the top of the vegetables.
- Bake in the preheated oven until the top is golden brown and the vegetables are tender, about 30 minutes.
Notes
- Use fresh, firm zucchini and ripe tomatoes for best results.
- Can be served warm or at room temperature.
- Add a touch of crushed red pepper for a spicy kick.
Nutrition
- Serving Size: 1 serving
- Calories: 121
- Sugar: 4g
- Sodium: 143mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 4mg
