Zucchini Tomato Gratin recipe is a vibrant and comforting side dish that celebrates the best of summer produce. Filled with the natural sweetness of tomatoes and the delicate flavor of zucchini, this dish is held together by a smooth egg mixture and topped with melted cheese for a perfectly golden, bubbly crust. You’ll adore this dish for its simplicity and crave-worthy flavor—it’s easy to prepare, endlessly adaptable, and perfect for any occasion. Whether you’re looking for a light vegetarian option or a fresh complement to your main course, this gratin delivers on both taste and ease in every bite.
Why You’ll Love This Zucchini Tomato Gratin
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It’s fresh and seasonal, highlighting zucchini and tomatoes at their peak.
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The egg and cheese create a velvety, gratin-like texture that feels indulgent without being heavy.
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Easy to make and endlessly adaptable—you can double the batch, change up the cheeses, or use individual ramekins for a delightful personal touch.
Ingredients
Here are the ingredients for this zucchini tomato gratin:
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3 medium zucchini, chopped into—about 2‑inch pieces
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3 yellow summer squash, cut to match the zucchini
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1 tablespoon fresh Italian parsley, chopped
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¼ teaspoon crushed red pepper (rub between hands to release flavor), plus salt and pepper to taste
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1 egg, beaten
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1–2 Roma tomatoes (or substitute with grape tomatoes), thinly sliced
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1‑2 oz shredded cheddar, Gruyère, or Swiss cheese
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½ oz grated Parmesan cheese
Step‑by‑Step: How to Make Zucchini Tomato Gratin
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Preheat oven to 350 °F (175 °C).
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Bring a large pot of water to a boil. Add the zucchini and summer squash, return to a boil, and simmer for 10 minutes. Drain well using a colander. Transfer the squash to a heatproof bowl and lightly mash, leaving some larger pieces intact. Drain again to remove excess moisture.
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In your baking dish (an 11×8-inch or 8×8 Pyrex works well), combine the squash mixture, parsley, crushed red pepper, salt, pepper, and beaten egg—stir to distribute evenly.
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Arrange the tomato slices—tucking some into the squash mixture and layering the rest on top.
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Bake uncovered for 10 minutes. Then remove the dish, sprinkle the shredded cheese and Parmesan on top, and return to the oven for an additional 20 minutes.
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If the cheese needs more color, turn on the broiler, raise the oven rack, and broil for a short time—keep an eye on it and pull it out when the top turns golden and bubbly.
Helpful Tips
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Drain thoroughly: Zucchini and summer squash release a lot of water; draining well prevents a soggy gratin.
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Texture matters: Mash just enough so the veggies hold together but still have body.
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Cheese variations: Use Gruyère for nutty richness, cheddar for sharpness, or Swiss for a mellow balance.
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Individual servings: This recipe scales beautifully into smaller gratin dishes—perfect for personal portions.
Substitutions And Variations
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Cheese: Swap cheddar, Gruyère, or Swiss for mozzarella, fontina, or a mix of two for flavor complexity.
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Egg substitute: Use a flax‑egg (1 Tb flaxseed meal + 3 Tb water) for a vegan binder.
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Herbs & spices: Try basil, thyme, or oregano in place of or in addition to parsley.
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Vegetable swaps: Mix in thinly sliced potatoes or eggplant for extra heartiness.
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Make it spicy: Add a pinch of smoked paprika or cayenne along with or in place of red pepper.
Storage Instructions
Once cooled, cover the gratin tightly and refrigerate for up to 3 days. To reheat, warm in a 300 °F oven for 15–20 minutes or microwave portions until heated through.
Yes, after baking and allowing it to cool, transfer to a freezer-safe container and freeze. When ready to enjoy, reheat straight from the freezer—cover with foil and warm in a 350 °F (175 °C) oven until heated through.
Nutritional Information
While exact values vary based on cheese and portion size, a similar zucchini‑tomato gratin with cheese offers roughly 412 calories, 26g fat, 25g carbs, and 24g protein per serving. If you’d prefer a lighter version, similar dishes report much lower caloric content—around 100–130 calories per serving, depending on ingredients like cheese and bread crumbs.
Serving Suggestions
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Serve this gratin alongside grilled chicken, fish, or a fresh leafy salad for a balanced meal.
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Pair it with crusty bread or garlic bread to soak up the flavorful juices.
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For a brunch twist, serve warm topped with a fried or poached egg on top.
Frequently Asked Questions About Zucchini Tomato Gratin
Can I make this ahead of time?
Absolutely! Assemble the gratin up to the baking step, then refrigerate for up to 24 hours. Bake when ready for fresh, melty goodness.
Can I freeze it?
Yes, after baking and allowing it to cool, transfer to a freezer-safe container and freeze. When ready to enjoy, reheat straight from the freezer—cover with foil and warm in a 350 °F (175 °C) oven until heated through.
How do I ensure it’s not watery?
Be diligent about draining/mashing and draining again. Excess water can be removed by pressing with a paper towel before baking.
Is this recipe suitable for vegetarians?
Yes, it’s vegetarian. For a vegan version, omit the egg and cheese or use vegan substitutes.
Can I make it gluten‑free?
A: Yes—this recipe is naturally gluten‑free unless using breadcrumbs or crust. Just check that any added extras (like seasoning mixes) are gluten‑free.
Conclusion
Thank you so much for trying this Zucchini Tomato Gratin recipe—I absolutely love how it captures the flavors of summer with such elegance and ease. This dish is straightforward to prepare, wonderfully versatile, and satisfying with its creamy, cheesy finish. I hope it brings a bright splash of flavor to your table and feels like a joyful, fuss‑free way to celebrate fresh produce. Enjoy every mouthful, and happy cooking!
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Zucchini Tomato Gratin Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
Zucchini Tomato Gratin is a cheesy, veggie-packed side dish made with fresh zucchini, tomatoes, herbs, and a golden cheese topping. It’s easy to prepare, perfectly textured, and a flavorful way to enjoy summer produce.
Ingredients
3 medium zucchini, cut into 2-inch pieces
3 yellow summer squash, cut into 2-inch pieces
1 tbsp chopped fresh Italian parsley
¼ tsp crushed red pepper
Salt and pepper to taste
1 egg, beaten
1–2 Roma tomatoes (or grape tomatoes), thinly sliced
1–2 oz cheddar, Gruyère, or Swiss cheese, shredded
½ oz Parmesan cheese, grated
Instructions
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Preheat oven to 350 °F (175 °C).
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Bring a large pot of water to a boil. Add the zucchini and summer squash, return to a boil, and simmer for 10 minutes. Drain well using a colander. Transfer the squash to a heatproof bowl and lightly mash, leaving some larger pieces intact. Drain again to remove excess moisture.
-
In your baking dish (an 11×8-inch or 8×8 Pyrex works well), combine the squash mixture, parsley, crushed red pepper, salt, pepper, and beaten egg—stir to distribute evenly.
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Arrange the tomato slices—tucking some into the squash mixture and layering the rest on top.
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Bake uncovered for 10 minutes. Then remove the dish, sprinkle the shredded cheese and Parmesan on top, and return to the oven for an additional 20 minutes.
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If the cheese needs more color, turn on the broiler, raise the oven rack, and broil for a short time—keep an eye on it and pull it out when the top turns golden and bubbly.
Notes
Mash lightly for texture, and drain squash well to prevent sogginess. Use ramekins for individual servings. Try with different cheeses or add other veggies like eggplant or thin-sliced potato.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 130
- Sugar: 4g
- Carbohydrates: 10g
- Protein: 6g