nutritional information

Per 3/4-cup serving:

  • Calories: 165
  • Protein: 9 g
  • Total Fat: 10 g
  • Saturated Fat: 3 g
  • Carbohydrates: 12 g
  • Cholesterol: 13 mg
  • Sodium: 303 mg
  • Fiber: 3 g
  • Sugar: 6 g

Zucchini-Tomato Gratin

Zucchini-Tomato Gratin

Serves 4

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

July 2009

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

Stacy - 2016-02-09 02:42:14

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.

Michelle - 2014-09-22 03:14:54

I want to make this :)

kelly - 2013-10-15 20:11:15


crystal - 2013-09-14 15:01:07

Very very good

Terry Chacho - 2013-08-09 16:04:00

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

Felice - 2013-08-05 16:46:37

love this healthy recipes...thanks for sharing!

Gerri Swinehart - 2013-08-01 03:57:53


kelley - 2013-07-04 23:19:54

Zucchini Tomato Recipe

Jenn - 2013-05-09 18:20:46

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.

Kim - 2012-09-20 19:50:40

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..!!

Lbaubau - 2012-09-05 15:09:53