Zucchini and Tomato Gratin with Herbed Bread Crumbs

Zucchini and Tomato Gratin with Herbed Bread Crumbs

Layers of tender zucchini and juicy tomato bake under a crisp herbed crumb topping.

Total 1 hr 15 min Makes 6 servings Calories 185/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Wheat

This rustic vegetable gratin layers thinly sliced zucchini and tomato with Parmesan and a crunchy topping of herbed bread crumbs. Baking draws out the vegetables' moisture while the crumbs crisp golden brown, making it a satisfying side for roasted meats or a light main with a salad. It's a good way to use a late-summer surplus of zucchini and tomatoes.

Ingredients

  • 2 pounds zucchini, sliced into 1/4-inch rounds
  • 1 1/2 pounds ripe tomatoes, sliced into 1/4-inch rounds
  • 1 teaspoon kosher salt, divided
  • 3 tablespoons olive oil, divided
  • 1 yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1/2 cup grated Parmesan cheese
  • 1 cup fresh bread crumbs
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh basil, chopped
  • 2 tablespoons unsalted butter, melted

Method

  1. Arrange the zucchini and tomato slices on paper towels or a clean dish towel, sprinkle with 1/2 teaspoon of the salt, and let sit for 15 minutes to draw out excess moisture.

  2. Preheat the oven to 375°F and lightly oil a 9x13-inch baking dish.

  3. Heat 1 tablespoon of the olive oil in a 9-inch skillet over medium heat and cook the onion, stirring occasionally, until softened and lightly golden, about 7 minutes.

  4. Add the garlic to the skillet and cook, stirring constantly, until fragrant, about 1 minute. Remove from heat.

  5. Pat the zucchini and tomato slices dry with a towel to remove any remaining moisture.

  6. Spread the cooked onion and garlic evenly over the bottom of the prepared baking dish.

  7. Layer the zucchini and tomato slices alternately on top of the onions, overlapping slightly, and sprinkle with the remaining 1/2 teaspoon salt, the thyme, and the black pepper.

  8. Drizzle the remaining 2 tablespoons olive oil over the vegetables and sprinkle evenly with the Parmesan cheese.

  9. In a small bowl, combine the bread crumbs, parsley, basil, and melted butter, tossing until evenly coated.

  10. Sprinkle the herbed bread crumb mixture evenly over the top of the gratin.

  11. Bake uncovered until the vegetables are tender and the top is golden brown, 40 to 45 minutes.

  12. Let the gratin rest for 10 minutes before serving to allow the juices to settle.

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    Zucchini and Tomato Gratin with Herbed Bread Crumbs

    This rustic vegetable gratin layers thinly sliced zucchini and tomato with Parmesan and a crunchy topping of herbed bread crumbs. Baking draws out the vegetables' moisture while the crumbs crisp golden brown, making it a satisfying side for roasted meats or a light main with a salad. It's a good way to use a late-summer surplus of zucchini and tomatoes.

    1 hr 15 min 6 servings 185 cal

    Ingredients

    • 2 pounds zucchini, sliced into 1/4-inch rounds
    • 1 1/2 pounds ripe tomatoes, sliced into 1/4-inch rounds
    • 1 teaspoon kosher salt, divided
    • 3 tablespoons olive oil, divided
    • 1 yellow onion, thinly sliced
    • 3 cloves garlic, minced
    • 1/2 teaspoon dried thyme
    • 1/4 teaspoon black pepper
    • 1/2 cup grated Parmesan cheese
    • 1 cup fresh bread crumbs
    • 2 tablespoons fresh parsley, chopped
    • 1 tablespoon fresh basil, chopped
    • 2 tablespoons unsalted butter, melted

    Method

    1. 1

      Arrange the zucchini and tomato slices on paper towels or a clean dish towel, sprinkle with 1/2 teaspoon of the salt, and let sit for 15 minutes to draw out excess moisture.

    2. 2

      Preheat the oven to 375°F and lightly oil a 9x13-inch baking dish.

    3. 3

      Heat 1 tablespoon of the olive oil in a 9-inch skillet over medium heat and cook the onion, stirring occasionally, until softened and lightly golden, about 7 minutes.

    4. 4

      Add the garlic to the skillet and cook, stirring constantly, until fragrant, about 1 minute. Remove from heat.

    5. 5

      Pat the zucchini and tomato slices dry with a towel to remove any remaining moisture.

    6. 6

      Spread the cooked onion and garlic evenly over the bottom of the prepared baking dish.

    7. 7

      Layer the zucchini and tomato slices alternately on top of the onions, overlapping slightly, and sprinkle with the remaining 1/2 teaspoon salt, the thyme, and the black pepper.

    8. 8

      Drizzle the remaining 2 tablespoons olive oil over the vegetables and sprinkle evenly with the Parmesan cheese.

    9. 9

      In a small bowl, combine the bread crumbs, parsley, basil, and melted butter, tossing until evenly coated.

    10. 10

      Sprinkle the herbed bread crumb mixture evenly over the top of the gratin.

    11. 11

      Bake uncovered until the vegetables are tender and the top is golden brown, 40 to 45 minutes.

    12. 12

      Let the gratin rest for 10 minutes before serving to allow the juices to settle.