Zucchini tomato gratin is a fantastic dish that is very simple to make, requires only a few ingredients, and is delicious from the first bite.
With zucchini and tomatoes at their sun-ripened best, this vibrant summer gratin is everything you want in a light, flavorful meal. Paired with a peppery rocket salad and a drizzle of simple vinaigrette, it’s an effortlessly elegant option for lunch or dinner.
Best of all, it’s a breeze to make. Have fun layering your zucchini and tomatoes, bake, and serve.
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Whether hosting a backyard barbecue, lounging by the pool, or packing for a picnic, this dish brings sunshine. Serve it warm or at room temperature, and let the season’s best produce shine.
In this Article
- Why you will love this recipe
- Ingredients needed to make this recipe
- Equipment Needed
- Step by step on how to make these delicious
- Pro Tips
- What dishes can you enjoy with this zucchini tomato gratin?
- Storing and Reheating
- If you enjoy this zucchini tomato gratin recipe, you may want to try my other recipes.
- Zucchini Tomatoes Gratin
Why you will love this recipe
Easy – this recipe has nothing to it. It takes minutes to put together. If you have little ones at home, have them place the slices into the pie—something that little hands love to do.
Few ingredients – with a few ingredients, you have a meatless dinner on the table in less than 45 minutes.
Party perfect – because you can enjoy it hot from the oven or at room temperature, this zucchini and tomato recipe is the ideal summertime party dish. Bring it to all your pool parties and barbeques; it will always be a hit.
Ingredients needed to make this recipe
This is a short introduction. The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.
Pie dough – store-bought is an excellent alternative and time-saving
Tomatoes – Ripe but still firm. Slice them all the same thickness for even baking
Zucchini – I enjoy removing alternative strips of the skin, more for a visual. Of course, it is optional. Buy smaller zucchini and ensure they are all the same size when slicing them. Again, for even cooking.
Oregano – dried or fresh, whichever is more handy. It is the perfect herb for this gratin as it enhances the flavor of tomatoes and zucchini. It also provides a great layer build-up.
Eggs – they are a crucial part of your gratin as they will solidify once cooked, and giving you that velvety gratin filling.
Heavy cream – pivotal ingredients with the eggs. Please do not substitute, as nothing will create that fantastic custard as the heavy cream will do.
Salt and pepper. – your seasoning for this gratin
Equipment Needed
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Step by step on how to make these delicious
With all my recipes, please assemble all the ingredients before starting cooking and baking.
- Start by preheating the oven to 400 degrees F.
- Meanwhile, roll out the pastry dough and place it in a 10-inch ovenproof pie dish.
- Wash the tomatoes and zucchini and slice them into rounds.
- Arrange the slices into a circular pattern in your pie dish, ending with the tomatoes in the middle. Sprinkle some of the oregano over them.
- Whisk the eggs, heavy cream, salt, and pepper with the remaining oregano. Pour the mixture over the zucchini and tomatoes.
- Bake for 20 minutes. Let it cool off for a couple of minutes, and enjoy!.
Pro Tips
- Choose tomatoes and zucchini that are the same size and more on the smaller size.
- Slice both vegetables evenly for perfect cooking.
What dishes can you enjoy with this zucchini tomato gratin?
Light and fun, this carrot salad and this tomato and arugula salad are always great side dishes.
Storing and Reheating
Store: Once completely cooled, cover your leftovers tightly and store them in your refrigerator for up to three days.
Reheat: Bring back to room temperature. Cover with aluminum foil the desired portion you would like to enjoy and reheat in the oven at 300 F for about 15 to 20 minutes. Do check it, as not all ovens are equal, and it may end up burning.
If you enjoy this zucchini tomato gratin recipe, you may want to try my other recipes.
Zucchini Tomatoes Gratin
Ingredients
- 1 pie dough, Pillsbury
- 2 tomatoes
- 2 zucchini, medium size
- 1 teaspoon dried oregano
- 2 eggs
- ⅔ cup heavy cream
- salt
- pepper
Instructions
- Preheat the oven to 400F.
- Roll out the pastry dough and place it on a 10-inch wide pie dish.
- Wash the tomatoes and the zucchinis and slice them in thin rounds. For a fun presentation, you can peel a couple of strips of the zucchini lengthwise. Arrange them in the pie dish in a circular pattern ending with the tomatoes in the middle. Sprinkle a pinch of oregano.
- In a medium bowl beat the eggs add the cream, salt, pepper, and the remaining oregano. Pour over the zucchini tomato dish.
- Bake in the hot oven for 20 minutes. Let it rest and cool a bit before slicing it.
Notes
- Choose tomatoes and zucchini that are the same size, and more on the smaller size.
- Slice both vegetables evenly for perfect cooking.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Classics, Quiches & Savory Tarts, Dinners, Vegetables
- Cuisine: French
- Occasion: Mother’s Day
- Season: Summer
- Type: Affordable Gourmet, Under 45 minutes
Did you make this?
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