Tomato and Zucchini Gratin


  • 1 1/2 lb tomatoes (about 3 large)
  • 1 1/2 lb green or yellow zucchini (about 3 medium)
  • 1 + 1 tbsp olive oil
  • salt and pepper


  1. Preheat oven to 375.
  2. Slice tomatoes into 1/4 inch slices. Put in a bowl and drain excess juices. Toss with 1 tbsp olive oil, salt and pepper.
  3. Slice zucchini into 1/4 inch slices. Toss in a bowl with 1 tbsp oil, salt and pepper.
  4. In a shallow baking dish (9×13 or similar size), layer alternating rows of zucchini and tomato, overlapping slightly.
  5. Prepare Gratin Topping:
    2 slices stale bread
    1 cup grated Parmesan cheese
    a few branches of fresh thyme salt and pepper
    1 tbsp olive oilPulse bread in a food processor until you have fine bread crumbs. Add cheese, thyme leaves, salt and pepper and pulse to combine. Sprinkle evenly on top of the zucchini and tomatoes. Drizzle with olive oil.
  6. Bake for 50-60 minutes, until zucchini is cooked through and top is browned.
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