Zucchini-Tomato Gratin Recipe | Vegetarian Times Skip to main content

Zucchini-Tomato Gratin

For a light entrée on a summer night, this dish is just the ticket. Salting and draining the zucchini and tomatoes before baking prevents them from releasing excess moisture as they bake, so the gratin stays firm, not soggy.



Ingredient Line: 
1 ½ lb. tomatoes, cut into ¼-inch-thick slices
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2 medium zucchini (1 lb.), cut into ⅛-inch-thick diagonal slices
Ingredient Line: 
1 Tbs. plus 1 tsp. olive oil, divided
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4 garlic cloves, thinly sliced
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2 Tbs. roughly chopped kalamata olives
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¼ cup thinly sliced basil leaves
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¾ cup grated Parmesan cheese (1 ½ oz.), divided


1. Drape tomato slices over colander, sprinkle with salt, and let drain 45 minutes.

2. Spread zucchini on baking sheet, and sprinkle with salt. Let stand 30 minutes to sweat out excess moisture. Rinse well, and pat dry.

3. Preheat oven to 375°F. Heat 1 tsp. oil in nonstick skillet over medium-high heat. Sauté zucchini 3 to 4 minutes, or until golden. Transfer to plate. Do this in 2 batches if necessary, adding more oil between batches.

4. Layer half of zucchini slices in 8-inch-square baking pan. Top with half of tomatoes. Sprinkle with half of garlic, 1 Tbs. olives, half of basil, and ı/4 cup Parmesan cheese; season with freshly ground black pepper. Repeat with remaining zucchini, tomatoes, garlic, olives, and basil. Drizzle top with 1 Tbs. oil, and sprinkle with remaining 1/2 cup cheese. Cover with foil, and bake 10 minutes. Remove foil, and bake 20 minutes more, or until cheese is melted and gratin is bubbling. Let stand 5 minutes before serving.

Nutrition Information: 

9 g
Total Fat: 
10 g
Saturated Fat: 
3 g
12 g
13 mg
303 mg
3 g
6 g
Serves 4

Comments on this Recipe

I made this tonight and it was great! I made one change: I mixed about 1/3 of the Parmesan cheese with 1/4 cup Panko bread crumbs and some basil, I sprinkled that on the last layer of tomatoes before drizzling the oil, then I added the last of the Parmesan cheese. Yum!

Whoaa! So delicious! I made mine with pasta on the side. I also took one of the suggestions and sprinkled bread crumbs on top. I think I may experiment next time and add a layer of artichoke hearts. Yummmy!

My husband made this for me and I LOVED IT!!! We had it as an entree'.

I love this receipe! It was a complete hit at dinner. Very filling and easy to make.

Really really good, wonderful flavors! I am making this again for Thanksgiving.

We have made this dish 4 times now. WE LOVE IT. Since tomatos went out of season we subtituted eggplant. Since this recipe still needs tomatos we diced cherry tomatos and sprinkled them in with the cheese, basil and olives. My only complaint is how long it takes to prep the veggies, sweat the sqaush and brown each slice.

I made this tonight. I loved it! It was awesome!

very easy and ver good!

This is one of my favorite Gratin recipes. I substituted the parmesan with a vegan alternative. Even though you have to sweat the squash it makes all the difference in the consistency. This one always pleases my guests.

Amazing! Easy to make, tasted so good, everyone loved it! I cant wait to make it again and again! Next time, i will also include eggplants to it! This is a hit!

Very good! Added some cauliflower and monterey jack to put it over the top. ;)

I want to take this dish with me to a friends home for dinner. Any suggestions for make ahead preparations.

This sounds good - I may try adding drained spinach to the mix....??

this looks and sounds delicious - I'd substitute a vegan melting cheese to avoid the dairy.

add some seasoned bread crumbs on the top for extra crunch!

A revelation! I recommend it with some pasta or sourdough bread ::)

This was yummy! And I agree with one reader to have sourdough bread.

It sounded good...and it tasted AMAZING!! Seriously a great find of a recipe. Highly recommended!!!

i made this for my picky husband and he was amazed at how i could make something that tasted better than pizza without the crust! we are happy campers and this has become a staple meal. the better the tomatoes the better the flavor

It was yummy although a bit salty (hard to rinse the salt off the zucchini). My daughters helped and were a little heavy-handed with the "sprinkling" of salt. I forgot the olives but it was still great. Added panko breadcrumbs and broiled at the end to brown them up.

Yum! It still gave off a lot of liquid, but was tasty.

Terrific recipe. A bit salty. Hard to rinse the salt off the tomatoes and squash. I squeezed the liquid out of the squash. Served it over corn tortillas to keep it gluten free.

Let tomatoes drain in colander for 45 minutes??? Let zucchini stand for 30 minutes to sweat out excess moisture?? Then rinse?!?!? This doesn't make any sense at all..!!

I refuse to use that much salt and to drain the good juice off the zuccini and tomatoes. I did not salt or drain it, sprinkled Italian bread crumbs (progresso) on the layers under the parmasean, and served it on fettuccini. It was excellent and more has more nutrients.

Zucchini Tomato Recipe


love this healthy recipes...thanks for sharing!

Awesome!! We will be making this one alot more!

Very very good


I want to make this :)

Love it! We made this with vegan cheese. I also added a layer of finely sliced fennel bulb and topped the whole thing with bread crumbs. I uncovered the baking dish for the last 15 minutes to let the bread crumbs brown. What a great way to use garden produce! We will make this again. Thanks for the idea.

I'm new to the vegetarian life...this is my new favorite meal!!!