Zucchini e Pomodori Gratinati (Zucchini and Tomato Gratin)

4.7
(116)
97 Reviews
40 Photos

A quick and easy vegetarian zucchini-tomato-mozzarella bake for two, a starter for four, or even a side. A rustic Italian favorite, taught me by my Roman friends. If serving as a main, then crusty bread, torn off the loaf by hand, and a green salad with a lemon and/or lime vinaigrette dressing cannot be beat.

Submitted by Swiss Phil
Updated on August 5, 2024
A baking dish of layered zucchini and tomato gratin
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Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
1 hr
Servings:
2
Yield:
1 9x12-inch dish
Jump to Nutrition Facts

Ingredients

  • 2 tablespoons olive oil

  • 4 zucchini, sliced

  • 1 large clove garlic, crushed

  • 4 ounces thinly sliced mozzarella cheese

  • 4 large tomatoes, peeled and sliced

  • ¼ cup grated Parmesan cheese

  • 1 tablespoon chopped fresh basil

  • salt and freshly ground black pepper

Directions

  1. Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Move the oven rack into the top third of the oven.

    Ingredients to make zucchini and tomato gratin

    AllRecipes/Diana Chistruga

  2. Heat olive oil in a large skillet over medium heat, and spread zucchini slices into the skillet in a single layer. If they don't fit, cook them in batches. Sprinkle pieces of garlic over zucchini, and cook until zucchini are golden brown on both sides, about 8 minutes per side. Remove from heat.

    A large skillet with an even layer of browned, sliced zucchini

    AllRecipes/Diana Chistruga

  3. Arrange slices of zucchini in a 9x12-inch glass baking dish, alternating with slices of mozzarella cheese and tomato, so that the slices overlap each other in a neat row pattern.

    A baking dish with alternating layers of browned zucchini, mozzarella slices, and slices tomatoes

    AllRecipes/Diana Chistruga

  4. Sprinkle Parmesan cheese and basil over the dish, and season to taste with salt and pepper.

    A baking dish with alternating rows of browned zucchini slices, mozzarella, and sliced tomatoes, topped with parmesan cheese and basil

    AllRecipes/Diana Chistruga

  5. Bake in the preheated oven until the cheese is melted and brown and the dish is bubbling, about 30 minutes.

    A baked zucchini and tomato gratin

    AllRecipes/Diana Chistruga

Cook’s Note

If you wish to take a bit extra time, put the freshly sliced zucchini in a colander in layers, salting each layer as you go. Then place a suitably sized plate (or equivalent) on the top and weigh it down (scale weights are good for this — although I have used big liter bottles of water before now and/or bags of sugar!). After 30 or so minutes, a surprising amount of water will have been drawn out. You can then dry the slices thoroughly with a clean cloth, or paper kitchen towel (careful not to leave paper behind!), and then they're ready for cooking.

For the thinnest, most evenly sliced zucchini, use a mandoline slicer.

Nutrition Facts (per serving)

412 Calories
26g Fat
25g Carbs
24g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 412
% Daily Value *
Total Fat 26g 34%
Saturated Fat 10g 48%
Cholesterol 44mg 15%
Sodium 563mg 24%
Total Carbohydrate 25g 9%
Dietary Fiber 7g 25%
Total Sugars 14g
Protein 24g 48%
Vitamin C 87mg 97%
Calcium 648mg 50%
Iron 2mg 12%
Potassium 1552mg 33%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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