Tomato Zucchini Gratin

DSCN3364_LR My dad has tomatoes growing in his garden – lots and lots of tomatoes!!! He asked me to put them to good use asap – before they fall off the vine and die.  Simply not an option to waste these beauties,  so expect a handful of tomato blogs to follow, including this absolutely DELICIOUS gratin.  What can I say?  It is fully loaded with garlic, sharp cheddar cheese, zucchini, tomatoes, oregano, and crunchy buttery bread crumbs.   It is sooooo saucy and flavorful – you will be soaking it up with crusty bread thanking me for sharing this recipe and checking to see if you have enough of the ingredients left to make another batch tomorrow!  It is just that good.  I included a piece of toasted bread for the photograph but, in reality, I served it up with brown lentils (so-so, probably wouldn’t combine these again).  If carbs are cool – try it with a smaller pasta like orzo, wholesome brown rice, or millet. Or use it as a wonderful topping for a homemade pizza. I did eat the pictured bread and can promise you it is a delightful way to soak up those tomato juices.  Bless summer’s bounty!





Tomato Zucchini Gratin
  • 6-7 tomatoes, sliced thin
  • 2-3 zucchini, sliced thin
  • 4 cloves garlic, minced
  • 1 cup grated cheddar cheese
  • ⅓ cup grated parmesan cheese
  • 1 tablespoon dried oregano
  • salt & pepper to taste
  • 2 tablespoons butter
  • 2 tablespoons onion, minced
  • ⅓ cup bread crumbs
  • Olive oil to coat pan
  1. Preheat oven to 375 degrees. Lightly grease a 9x9 casserole dish with olive oil
  2. Combine the cheddar, parmesan, garlic, oregano, salt & pepper
  3. Arrange half the zucchini slices in the pan followed by ½ the tomato and half the cheese mixture. Repeat layers
  4. Melt butter in small skillet, add onion and cook until translucent. Add bread crumbs and mix well. Sprinkle on top of casserole
  5. Cover loosely with foil and cook for 25 minutes. Remove foil and cook an additional 20 minutes or until juices are bubbly and vegetables are tender. Let rest so ingredients can harden up a bit.


1 reply

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published.


Rate this recipe: