This is the best zucchini recipe around! It combines fresh zucchini with ripe tomatoes, garlic, herbs and parmesan cheese to create a delicious savory, summer gratin. The simple preparation allows the delicate flavor of the zucchini to come through and the tomatoes and cheese give just the right amount of acidity and saltiness to the dish. 

Fresh zucchini, yellow summer squash, and fresh tomatoes are layered with herbs and olive oil before baking.

Recipe Inspiration:)

If you have younger children or are a Disney fan, you may know the scene in the film, Ratatouille, where the famous food critic takes a bite of the namesake dish and the flavor stirs up his childhood memories. This zucchini and tomato gratin dish was inspired by that scene and does the same for me. It tastes of mid-western summer, when the homegrown zucchini and sun-ripened tomatoes pile up on the countertop and time passes a little more slowly. It’s awesome!

Why this is the BEST Zucchini Recipe:

  1. Beautiful. This dish simply looks beautiful. The vibrant colors of the zucchini, yellow squash, and tomatoes, arranged however you like, make a pretty addition to any table. And I promise, it’s not fussy to make.
  2. Easy. It may look complicated but in truth, but for this Zucchini Tomato Gratin you simply toss the vegetables in olive oil, salt, and herbs and then arrange them in the dish and bake it. That’s it. Yes, it takes an extra minute or two to arrange them in a pattern, but you can also just toss them in a bowl and they will still be beautiful. I’ve prepared it both ways many times.
  3. Versatile. This recipe tastes great piping hot from the oven or served room temperature, so it’s a great dish for making ahead of time. You can also substitute other summer vegetables, like bell peppers, eggplant, or even corn. I’ll share my favorite corn and zucchini recipe soon!
  4. Nutritious. You can pack a lot of zucchini, squash, and tomatoes into this dish so it makes a delicious way to eat your veggies! And while many gratin dishes utilize a lot of butter, I use olive oil here, which makes it more heart healthy. Another reason it’s the best zucchini recipe:)
  5. Timeless. While I make this most often in the summer when the tomatoes and zucchini are in season and plentiful, it also complements hearty winter dishes. If you buy tomatoes in winter and they lack great tomato flavor (or texture!), you can bake them into a dish like this and the cooking will concentrate the flavor.

Step-by-Step Instructions

Ingredients you will need:

Fresh vegetables, olive oil, herbs and a little parmesan combine for a flavorful dish.

  • 2 large ripe tomatoes (ugly or overripe tomatoes are perfect for this dish!)
  • 1 large zucchini (or 2 small)
  • 1 large yellow squash (or 2 small)
  • 1 shallot, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 4 Tablespoons extra virgin olive oil
  • ½ teaspoon salt
  • 1 Tablespoon fresh thyme (or ½ teaspoon dried thyme)
  • 1 teaspoon fresh rosemary leaves, chopped (or ¼ teaspoon dried rosemary)
  • Freshly ground black pepper
  • ½ cup freshly grated parmesan cheese

Directions to make the Best Zucchini Recipe

  1. Preheat oven to 400°F.
  2. Slice- Slice the zucchini and summer squash into ¼-½” slices. 
  3. Before you slice the tomatoes, squeeze the seeds and pulp out of the tomatoes; too much will make the dish overly juicy. Slice them into ¼-½” slices. Aim for all the vegetables to be approximately the same size, so you may need to cut the tomatoes in half if they are very large. I like to cut the zucchini on the diagonal to make larger slices.
  4. Slice the shallot and garlic cloves thinly.
  5. Place all the vegetables in a large bowl, drizzle with the olive oil, salt, pepper and herbs and stir to coat. sliced zucchini, yellow squash, shallot, garlic, red and yellow tomatoes in large bowl with herbs
  6. Pour a teaspoon of olive oil in the bottom of a 9” round baking dish or a 9”x13” baking dish. Arrange the vegetables as you’d like in the baking dish. green zucchini, yellow squash and red tomatoes alternate in red baking dish
  7. Sprinkle the vegetables with grated parmesan cheese. colorful sliced vegetables arranged in a round pie dish sprinkled with parmesan cheese
  8. Bake for 30-40 minutes or until browned.
  9. Serve with additional freshly grated parmesan cheese if desired.

Frequently Asked Questions

Can I use cherry tomatoes in this Zucchini Tomato Gratin?

Yes, you can! If you use cherry tomatoes, I think it looks pretty just to toss the vegetables in the olive oil and herbs and pour them into the bowl. The cherry tomatoes usually nestle down into the nooks and crannies of the zucchini and provide a pretty contrast.

Can I use overripe tomatoes in this dish?

Yes, this recipe is a great way to use those tomatoes that are getting overripe or are a bit ugly. You can cut off the unappealing parts (where that naughty squirrel took a bite!!!) and use them in the best zucchini recipe:)

Do I have to use yellow squash and zucchini?

You can use any summer squash that you like. You may have to get creative with how you slice some of the more unusually shaped summer squash like patty pan squash or crookneck squash.

What to serve with this recipe?

This recipe goes beautifully with pesto pasta, grilled chicken, lamb chops, grilled steak, the list goes on and on! 

How should I store leftovers?

Store leftover gratin in an airtight container in the refrigerator. Warm gently in the oven at 250°F for 10 minutes or in the microwave for 30 second intervals. Serve the remaining veggies with your next meal or layer them on toast for a a delicious open-faced sandwich, or inside the ultimate adult grilled cheese!

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sliced zucchini, tomatoes and yellow squash in round red baking dish

Zucchini Tomato Gratin | The Best Zucchini Recipe!


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  • Author: Colleen
  • Total Time: 40 minutes
  • Yield: 68 servings 1x

Description

This is the best zucchini recipe around! It combines fresh zucchini with ripe tomatoes, garlic, herbs and parmesan cheese to create a delicious savory, summer gratin. The simple preparation allows the delicate flavor of the zucchini to come through and the tomatoes and cheese give just the right amount of acid and saltiness to the dish. 


Ingredients

Scale

2 large ripe tomatoes

1 large zucchini (or 2 small)

1 large yellow squash (or 2 small)

1 shallot, thinly sliced

2 cloves garlic, thinly sliced

4 Tablespoons extra virgin olive oil

½ teaspoon salt

1 Tablespoon fresh thyme (or ½ teaspoon dried thyme)

1 teaspoon fresh rosemary leaves, chopped (or ¼ teaspoon dried rosemary)

Freshly ground black pepper

½ cup freshly grated parmesan cheese


Instructions

  1. Preheat oven to 400°F.
  2. Slice- Slice the zucchini and summer squash into ¼-½” slices. 
  3. Before you slice the tomatoes, squeeze the seeds and pulp out of the tomatoes; too much will make the dish overly juicy. Slice them into ¼-½” slices. Aim for all the vegetables to be approximately the same size, so you may need to cut the tomatoes in half if they are very large. I like to cut the zucchini on the diagonal to make larger slices.
  4. Slice the shallot and garlic cloves thinly.
  5. Place all the vegetables in a large bowl, drizzle with the olive oil, salt, pepper and herbs and stir to coat.
  6. Pour a teaspoon of olive oil in the bottom of a 9” round baking dish or a 9”x13” baking dish. Arrange the vegetables as you’d like in the baking dish.
  7. Sprinkle the vegetables with grated parmesan cheese.
  8. Bake for 30-40 minutes or until browned.
  9. Serve with additional freshly grated parmesan cheese if desired.

Notes

  • Don’t stress about arranging the vegetables too tidily or making sure each slice is perfect. This is meant to be a rustic dish, and the beauty comes from the mix of vibrant colors, however they are arranged.
  • This recipe calls for extra virgin olive oil, but you can use canola oil, or another vegetable oil if you like.

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  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
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