Mediterranean Zucchini and Tomato Gratin
This Mediterranean Zucchini and Tomato Gratin is a warm, savory dish that highlights the best of simple Mediterranean cooking—fresh vegetables, fragrant herbs, and just the right touch of cheese and cream. Thinly sliced zucchini and ripe tomatoes are layered with a light sauce and baked until tender and golden. It’s a beautiful side dish that pairs well with grilled chicken, fish, or pasta—or stands alone as a satisfying vegetarian main.
Total Time: 50 minutes
Servings: 6
Ingredients
2 medium zucchinis, thinly sliced
3 medium tomatoes, thinly sliced
1 small onion, finely chopped (or 2 cloves garlic, minced — or both)
2 tbsp olive oil
¾ cup shredded cheese (Parmesan, mozzarella, or cheddar—or a mix)
½ cup heavy cream or milk (or use a light roux with 1 tbsp butter + 1 tbsp flour + ½ cup milk)
1 tsp Italian seasoning (or use a mix of dried basil and thyme)
Salt and black pepper, to taste
¼ cup breadcrumbs (optional, for topping)
Instructions
Preheat the Oven:
Heat your oven to 375°F (190°C). Lightly grease a medium baking dish with olive oil.
Sauté the Base:
In a skillet, warm olive oil over medium heat. Add the chopped onion (and garlic, if using) and cook for 3–4 minutes until soft and fragrant. Remove from heat.
Prepare the Sauce (optional for creamier version):
If using a roux base, melt butter in a small pan, whisk in flour, and cook for 1 minute. Gradually add milk, whisking until smooth and slightly thickened. Season with salt, pepper, and a pinch of Italian seasoning.
Layer the Vegetables:
Arrange alternating slices of zucchini and tomato in overlapping layers in the prepared baking dish. Sprinkle lightly with salt, pepper, and Italian seasoning as you go.
Add the Flavor Base:
Spoon the sautéed onions evenly over the layered vegetables. Pour the cream (or prepared sauce) evenly across the top.
Top with Cheese and Breadcrumbs:
Sprinkle shredded cheese over the vegetables, then add breadcrumbs if you want a crispy topping. Drizzle with a little olive oil to help it brown nicely.
Bake:
Bake uncovered for 30–35 minutes, until the vegetables are tender and the top is golden and bubbling.
Cool and Serve:
Let it cool for 5–10 minutes before serving to help the layers set. Serve warm as a side or with crusty bread for a light meal.
Tips
Slice evenly: Use a mandoline or sharp knife to cut zucchini and tomatoes into uniform thin slices—about ¼ inch thick. This ensures even cooking and a pretty layered look.
Avoid excess moisture: Pat the tomato slices dry with a paper towel before layering to prevent the gratin from getting watery.
Cheese choice matters: A mix of mozzarella and Parmesan gives the perfect balance of creaminess and a golden crust.
Use fresh herbs if possible: Fresh basil or thyme will brighten the dish and add a more authentic Mediterranean aroma.
Let it rest: Allow the gratin to sit for 10 minutes after baking—it helps the sauce settle and makes serving cleaner.
Variations:
Add Mediterranean flair: Mix in sliced olives, sun-dried tomatoes, or a sprinkle of crumbled feta before baking.
For extra creaminess: Stir a bit of ricotta cheese into the cream mixture or add a few dollops between layers.
Make it heartier: Add a layer of cooked quinoa, brown rice, or chickpeas for more substance.
Crispier topping: Combine breadcrumbs with grated Parmesan and a drizzle of olive oil before sprinkling on top.
Garlic lovers: Rub the baking dish with a cut clove of garlic before layering for a subtle flavor boost.
Lighter version: Use milk instead of cream and skip the breadcrumbs for a lower-fat option that’s still flavorful.
Herb twist: Swap Italian seasoning for herbes de Provence or add a touch of rosemary for a different Mediterranean accent.
Q&A
Q: Can I prepare this gratin ahead of time?
A: Yes. You can assemble the dish a few hours in advance and refrigerate it until you’re ready to bake. Add a few extra minutes to the baking time if it’s going into the oven cold.
Q: Can I freeze it?
A: It’s best enjoyed fresh, but you can freeze leftovers. Let it cool completely, then wrap tightly and freeze for up to 2 months. Reheat in the oven until hot and bubbly.
Q: Can I make it dairy-free?
A: Definitely. Use olive oil instead of butter, a dairy-free milk or cream alternative, and your favorite vegan cheese for topping.
Q: What’s the best cheese for this recipe?
A: A mix of mozzarella for meltiness and Parmesan for flavor works best. Cheddar or Gruyère can be added for a stronger taste.
Q: What can I serve it with?
A: It pairs beautifully with grilled chicken, baked fish, or even a simple green salad and crusty bread for a light vegetarian meal.
Nutrition
(per serving, based on 6 servings)
Calories: ~210
Protein: 8g
Carbohydrates: 10g
Fat: 15g
Fiber: 2g
Sugar: 5g
Calcium: 18% DV
Iron: 7% DV
Values may vary slightly depending on the type of cheese and cream used.
Conclusion
This Mediterranean Zucchini and Tomato Gratin is a simple yet elegant dish that captures the essence of Mediterranean cooking—fresh produce, herbs, and just enough cheese and cream for comfort. It’s light enough to serve as a side but satisfying on its own, and its rustic presentation makes it perfect for both weeknight dinners and weekend gatherings. Every bite offers tender vegetables, creamy sauce, and a golden, flavorful topping.