Best Zucchini And Tomato Gratin Recipes

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POTATO, ZUCCHINI, AND TOMATO GRATIN



Potato, Zucchini, and Tomato Gratin image

Drizzle fruity extra-virgin olive oil over thin slices of potato, zucchini, and tomato for a low-fat summery potato gratin. A sprinkling of cheese provides nutty flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Number Of Ingredients 9

5 teaspoons extra-virgin olive oil
2 garlic cloves, minced
1 pound Yukon gold potatoes, peeled
1 medium zucchini (about 8 ounces)
2 vine-ripened or other ripe tomatoes (about 3/4 pound), sliced into 1/4-inch rounds
1/4 teaspoon coarse salt
Freshly ground pepper
1 teaspoon finely chopped fresh thyme
2 ounces finely grated Cantal or cheddar cheese

Steps:

  • Preheat oven to 375 degrees with rack in upper third. Coat a 9-by-13-inch gratin dish with 1 teaspoon oil, and sprinkle with garlic. Using a mandoline or a very sharp knife, slice potatoes and zucchini as thinly as possible into rounds. Arrange potatoes, zucchini, and tomatoes in overlapping layers around prepared dish, and sprinkle with the salt and pepper. Drizzle with remaining 4 teaspoons oil, and sprinkle with thyme and cheese.
  • Cover with foil; bake until potatoes are tender, 35 to 45 minutes. Remove foil; continue baking until top is golden brown, about 25 minutes more. Remove from oven; and serve immediately.

Nutrition Facts : Calories 175 g, Cholesterol 15 g, Fat 11 g, Fiber 5 g, Protein 8 g, Sodium 255 g

ZUCCHINI E POMODORI GRATINATI (ZUCCHINI AND TOMATO GRATIN)



Zucchini e Pomodori Gratinati (Zucchini and Tomato Gratin) image

A quick and easy vegetarian dish for two, or a starter for 4, or even a side. A rustic Italian favorite, taught me by my Roman friends. If serving as a main, then crusty bread, torn off the loaf by hand, and a green salad with a lemon and/or lime vinaigrettey dressing cannot be bettered.

Provided by Swiss Phil

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 2

Number Of Ingredients 8

2 tablespoons olive oil
4 zucchini, sliced
1 large clove garlic, crushed
4 ounces thinly sliced mozzarella cheese
4 large tomatoes, peeled and sliced
¼ cup grated Parmesan cheese
1 tablespoon chopped fresh basil
salt and freshly ground black pepper

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Move oven rack into the top third of the oven.
  • Heat the olive oil in a large skillet over medium heat, and spread the zucchini slices into the skillet in a single layer. If they don't fit, cook them in batches. Sprinkle pieces of garlic over the zucchini, and cook until the zucchini are golden brown on both sides, about 8 minutes per side. Remove from heat.
  • Arrange the slices of zucchini in an 9x12-inch glass baking dish, alternating with slices of mozzarella cheese and tomato, so that the slices overlap each other in a neat row pattern. Sprinkle the Parmesan cheese and basil over the dish, and season to taste with salt and pepper.
  • Bake in the preheated oven until the cheese is melted and brown and the dish is bubbling, about 30 minutes.

Nutrition Facts : Calories 412.2 calories, Carbohydrate 24.9 g, Cholesterol 43.5 mg, Fat 26.4 g, Fiber 7 g, Protein 23.8 g, SaturatedFat 9.5 g, Sodium 563.1 mg, Sugar 14.3 g

TOMATO AND ZUCCHINI GRATIN



Tomato and Zucchini Gratin image

Provided by Food Network

Yield 6 to 8 servings

Number Of Ingredients 9

3 pounds ripe plum tomatoes
3 pounds firm zucchini
1/2 cup dried bread crumbs
1/4 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh flat leaf parsley
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano
Salt and freshly ground black pepper to taste
1/4 cup fruity olive oil

Steps:

  • Slice the tomatoes and zucchini into 1/4-inch thick round slices, as uniformly as you can. On a cookie sheet or ovenproof platter, overlap the tomato and zucchini in a decorative pattern, like red and green shingles on a gingerbread house. Blend all the dry ingredients together, then scatter them evenly over the tomatoes and zucchini. Sprinkle the olive oil on top and bake in a 375 degree oven until golden and crusty, about 20 minutes. Present the platter or sheet at the table, using a cake server or metal spatula to slide several overlapping pieces onto each diner's plate.;

POTATO, ZUCCHINI, AND TOMATO GRATIN



Potato, Zucchini, and Tomato Gratin image

Provided by Lora Zarubin

Categories     Cheese     Potato     Tomato     Side     Bake     Christmas     Thanksgiving     Vegetarian     High Fiber     Oscars     Dinner     Casserole/Gratin     Parmesan     Zucchini     Family Reunion     Low Cholesterol     Potluck     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 10 servings

Number Of Ingredients 6

2 3/4 pounds medium tomatoes (about 10), halved, cored, seeded
3/4 cup olive oil, divided, plus 2 tablespoons
1 pound medium Yukon Gold potatoes, peeled, cut into 1/4-inch-thick rounds
1 pound large zucchini, trimmed, cut diagonally into 1/4-inch-thick slices
2 teaspoons fresh thyme leaves
1/2 cup finely grated Parmesan cheese

Steps:

  • Preheat oven to 250°F. Line rimmed baking sheet with parchment paper. Arrange tomato halves, cut side up, on prepared sheet. Drizzle 1/2 cup olive oil over tomatoes; sprinkle with salt. Roast in oven until soft, about 1 hour. Cool slightly. Using fingertips, slip skins off tomato halves. Set tomatoes aside. Increase oven temperature to 375°F.
  • Line another rimmed baking sheet with parchment paper. Combine potato slices and 1/4 cup olive oil in medium bowl; sprinkle with salt and pepper and toss to coat. Arrange potatoes in single layer on prepared sheet; drizzle any oil from bowl over. Roast until soft and beginning to brown, about 25 minutes. Cool.
  • Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Sprinkle zucchini with salt and pepper. Working in batches, add zucchini to skillet; sauté until lightly browned, about 1 minute per side. Transfer to paper towels to drain. Cool.
  • Lightly oil 13x9x2-inch ceramic or glass baking dish. Starting at outer edges of baking dish and working toward center, alternate potato slices, zucchini slices, and tomato halves, overlapping slightly. Sprinkle with salt and pepper, then thyme leaves and Parmesan. DO AHEAD: Can be made 1 day ahead. Cover and chill.
  • Preheat oven to 350°F. Bake gratin uncovered until cheese melts and juices bubble at edges, about 35 minutes.

ZUCCHINI, TOMATO, AND RICE GRATIN



Zucchini, Tomato, and Rice Gratin image

Adapted by Smitten Kitchen from a recipe originally in 3/2008 Gourmet. A great way to use up excess zuke and tomatoes. I use brown rice and add feta cheese and a bit of Greek oregano to mine. Save dirty pans by cooking the rice in the skillet you will use later for the onions, and cover your baking sheets with parchment; foil reacts with the acid in tomatoes. You'll get fewer servings if having it as a vegetarian main course.

Provided by zeldaz51

Categories     Vegetable

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 10

1/3 cup uncooked long-grain white rice
5 tablespoons olive oil
1 1/2 lbs zucchini, sliced 1/4-inch thick (about 3 medium)
1/2 lb plum tomato, sliced 1/4-inch thick
salt & freshly ground black pepper
1 medium onion, halved lengthwise and thinly sliced
3 garlic cloves, minced
2 large eggs, lightly beaten
1 teaspoon chopped fresh thyme leave
1/2 cup grated parmesan cheese, divided

Steps:

  • Preheat oven to 450°F Cook the rice according to your favorite method.
  • While rice cooks, coat two large baking sheets each with a tablespoon of a of olive oil. Spread zucchini and tomato slices on the baking sheets in as close to a single layer as you can. Sprinkle with 1/2 teaspoon salt and a few grinds of black pepper. Roast tomatoes for 10 minutes and zucchini for 20. Flip zucchini halfway through, but don't bother to flip the tomatoes.
  • Heat a large, heavy skillet over medium heat. Once heated, add 2 tablespoons olive oil, heat oil, then add onions, garlic and 1/4 teaspoon salt to pan. Cover and reduce heat to low, cooking onion until limp and tender, about 15 to 20 minutes. Stir occasionally.
  • Combine onion mixture, rice, eggs, thyme, half of your grated cheese and a half-tablespoon of olive oil in a bowl. Add a good amount of freshly ground black pepper. Use the remaining half-tablespoon of olive oil to coat a shallow 2-quart baking dish. Spread half of the rice mixture in bottom of dish. Arrange half of roasted zucchini on top. Spread remaining rice mixture over it, arrange remaining zucchini on top, then tomato slices. Sprinkle with remaining grated cheese and bake in the top third of the oven until set and golden brown, about 20 minutes.

Nutrition Facts : Calories 348.8, Fat 23.6, SaturatedFat 5.5, Cholesterol 104, Sodium 245.7, Carbohydrate 23.9, Fiber 3.1, Sugar 7.2, Protein 12.1

TOMATO, ZUCCHINI AND FETA GRATIN



Tomato, Zucchini and Feta Gratin image

This is a recipe I copied from Food and Wine magazine. It is easy and has a great flavor to it. I have substituted thyme for dill. If you have flavored feta available, that is really nice twist to add with this dish. Just delete the thyme. I have done both the original recipe and the flavored fetas with success. It is a lovely way to make a dish when you have a bumper crop of zucchini and tomatoes coming out of your garden.

Provided by Expat in Holland

Categories     Vegetable

Time 1h

Yield 2-4 serving(s)

Number Of Ingredients 8

1 large zucchini
3 roma tomatoes
3 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon thyme, minced
4 ounces feta cheese, crumbled
salt
pepper

Steps:

  • Slice zucchini into 1/2" rounds. Blanch zucchini in boiling water for 4 minutes. Drain well, and pat dry.
  • Slice tomatoes, lengthwise, into 4 slices per tomato. With a spoon remove seeds.
  • In a greased 9x9 glass baking dish, place zucchini, overlapping, in a single layer to cover bottom of dish.
  • Drizzle zucchini with 1 tbsp of olive oil over top.
  • Sprinkle with with garlic, thyme, salt and pepper.
  • Next add a layer of crumbled feta.
  • Top dish with tomato slices.
  • Sprinkle with salt and pepper. Drizzle all of casserole with remaining oil.
  • Bake, in preheated, 400°F oven for 40 minutes. Remove and let rest 10 minutes before serving.

CRISP TOMATO, ZUCCHINI AND EGGPLANT BREAD GRATIN



CRISP TOMATO, ZUCCHINI AND EGGPLANT BREAD GRATIN image

Categories     Vegetable

Yield 6 Servings

Number Of Ingredients 9

1/2 medium eggplant, sliced crosswise 1/4 inch thick
1 medium zucchini or yellow squash, sliced 1/4 inch thick
Kosher salt and ground pepper
6 tablespoons extra-virgin olive oil
4 garlic cloves, minced or mashed
One 14-ounce loaf rustic white bread, crusts removed and bread sliced 1/2 inch thick
1/2 cup torn basil leaves
3 medium tomatoes, sliced 1/2 inch thick
1 teaspoon thyme leaves

Steps:

  • 1. Preheat the oven to 400°. In a colander, toss the eggplant and zucchini with 1 teaspoon of kosher salt and let stand for 20 minutes. Drain well and gently squeeze out any excess liquid. 2. Meanwhile, in a small bowl, stir the olive oil with the garlic. Coat a 9-by-13-inch baking dish with 1 1/2 teaspoons of the garlic-infused oil. Tear the bread into 2-inch pieces and line the bottom of the baking dish with bread, fitting the pieces tightly together. Drizzle the bread with 2 tablespoons of the garlic oil and season with salt and pepper. Sprinkle the bread with half of the basil. 3. In a medium bowl, toss the eggplant and zucchini with 2 tablespoons of the garlic oil and season with salt and pepper. Sprinkle the tomato slices with salt and pepper. Arrange the eggplant, zucchini and tomatoes over the bread, overlapping them if necessary. Sprinkle with the thyme leaves, salt and pepper and drizzle with the remaining garlic oil. 4. Bake the gratin for about 40 minutes, until the vegetables begin to brown and the bottom of the bread is golden brown. Remove the vegetable gratin from the oven and let stand until cooled slightly, about 10 minutes. Sprinkle with the remaining basil, cut into pieces and serve. MAKE AHEAD The gratin can be baked up to 2 hours in advance. Reheat in a 350° oven or serve at room temperature.

POTATO, ZUCCHINI, AND TOMATO GRATIN



POTATO, ZUCCHINI, AND TOMATO GRATIN image

Number Of Ingredients 6

2 3/4 pounds medium tomatoes (about 10), halved, cored, seeded
3/4 cup olive oil, divided, plus 2 tablespoons
1 pound medium Yukon Gold potatoes, peeled, cut into 1/4-inch-thick rounds
1 pound large zucchini, trimmed, cut diagonally into 1/4-inch-thick slices
2 teaspoons fresh thyme leaves
1/2 cup finely grated Parmesan cheese

Steps:

  • Thanksgiving goes Provençal with this elegant dish. 10 servings November 2008 Ingredients Preparation Preheat oven to 250°F. Line rimmed baking sheet with parchment paper. Arrange tomato halves, cut side up, on prepared sheet. Drizzle 1/2 cup olive oil over tomatoes; sprinkle with salt. Roast in oven until soft, about 1 hour. Cool slightly. Using fingertips, slip skins off tomato halves. Set tomatoes aside. Increase oven temperature to 375°F. Line another rimmed baking sheet with parchment paper. Combine potato slices and 1/4 cup olive oil in medium bowl; sprinkle with salt and pepper and toss to coat. Arrange potatoes in single layer on prepared sheet; drizzle any oil from bowl over. Roast until soft and beginning to brown, about 25 minutes. Cool. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Sprinkle zucchini with salt and pepper. Working in batches, add zucchini to skillet; sauté until lightly browned, about 1 minute per side. Transfer to paper towels to drain. Cool. Lightly oil 13x9x2-inch ceramic or glass baking dish. Starting at outer edges of baking dish and working toward center, alternate potato slices, zucchini slices, and tomato halves, overlapping slightly. Sprinkle with salt and pepper, then thyme leaves and Parmesan. DO AHEAD Can be made 1 day ahead. Cover and chill. Preheat oven to 350°F. Bake gratin uncovered until cheese melts and juices bubble at edges, about 35 minutes.

WHITE BEAN, TOMATO, AND ZUCCHINI GRATIN



White Bean, Tomato, and Zucchini Gratin image

Categories     Bean     Olive     Tomato     Side     Bake     Vegetarian     Casserole/Gratin     Zucchini     Fall     Sage     Gourmet     Vegan     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4 as a main course or 6 to 8 as a side dish

Number Of Ingredients 14

1 celery rib, sliced thin
2 tablespoons olive oil
8 garlic cloves, chopped coarse
4 plum tomatoes, seeded and chopped (about 2 1/4 cups)
two 15-ounce cans small white beans (not cannellini), rinsed well and drained
12 fine-quality oil-cured black olives*, pitted and halved
2 medium zucchini, quartered lengthwise and sliced thin crosswise (about 2 1/2 cups)
12 fresh sage leaves, chopped fine or 1/2 teaspoon dried, crumbled
For persillade topping:
1 cup fine fresh bread crumbs
1 garlic clove, minced
1/4 cup minced fresh parsley leaves
2 tablespoons olive oil
*available at Mediterranean markets and specialty foods shops

Steps:

  • Preheat oven to 350°F.
  • In a 10- to 12-inch skillet cook celery in oil over moderate heat, stirring, until softened. Add garlic and cook, stirring, 1 minute. Add tomatoes and cook, stirring occasionally, 5 minutes.
  • Remove skillet from heat and stir in beans. Mash about one fourth of beans with back of a large spoon and stir in remaining ingredients except topping. Season mixture with salt and pepper. Transfer bean mixture to a 2- to 2 1/2-quart gratin dish or other shallow baking dish and smooth top with a rubber spatula. Gratin may be prepared up to this point 4 hours ahead and chilled, covered.
  • Make persillade topping:
  • In a small bowl with a fork stir together topping ingredients until crumbs are evenly moistened.
  • Sprinkle topping over bean mixture and bake in middle of oven 45 minutes, or until bubbling and top is golden brown. Cool gratin 5 minutes before serving.

GRATIN OF EGGPLANT, TOMATO, AND ZUCCHINI



GRATIN OF EGGPLANT, TOMATO, AND ZUCCHINI image

Categories     Vegetable     Side

Yield 12 people

Number Of Ingredients 18

1/2 cup of olive oil, excellent quality
1 large or 2 medium eggplants, about
1 1/4 lbs
1 TBLS herbes de Provence
1 tsp salt
2 medium zucchini, about 1 lb total
3 or 4 ripe tomatoes, about 1 lb
1/2 tsp freshly ground pepper
FOR THE BREAD - CRUMB TOPPING
1/2 cup or so fresh bread crumbs, not too finely ground
1/3 cup or so freshly grated Parmesan cheese
SPECIAL EQUIPMENT
A large shallow rimmed jelly roll pan or cookie sheet; a gratin or shallow baking dish, 8 cup volume
PREPARING THE VEGETABLES
Arrange the rack on the lower-middles level of the oven and preheat to 400. Smear the baking sheet generously with 1/3 cup pf the olive oil.
Trim off the ends of the eggplant and slice it on the diagonal into ovals 1/2 inch thick. One at a time, lay the slices on the sheet, press to coat lightly with oil and turn them over. Arrange the slices oil side up, in a single layer and sprinkle on 1/2 tsp each of salt and herbes de Provence.
Bake for about 15 minutes, until the eggplant slices are soft and somewhat shriveled; allow to cool briefly. Leave the oven on if you will be baking the gratin right away.
Meanwhile, trim the ends off the zucchini and cut lengthwise into slices no more than 1/4 thick. Spread out the slices and sprinkle them lightly with 1/2 teaspoon of salt and 1/4 teaspoon of freshly ground pepper.

Steps:

  • ASSEMBLING THE GRATIN Film the gratin or baking dish with 1 tsp olive oil and sprinkle a tsp of the dried herbs all over the bottom. Lay one or two eggplant slices, lengthwise, against a narrow side of the dish. Arrange a long slice or two of zucchini in front of the eggplant, then place 2 or 3 tomato slices in front of the zucchini. Repeat the procedure to fill the pan with alternating rows of eggplant, zucchini, and tomatoes. Arrange each new row of slices so the colorful top edges of the previous row are still visible. TOPPING AND BAKING THE GRATIN Mix together the bread crumbs, Parmesan cheese, and a tsp of the herbes de Provence. Add a TBLS of olive oil, then toss and rub it in with your fingers to coat the crumbs but keep them loose. Sprinkle the crumbs evenly over the vegetables and drizzle the rest of the oil over all. Place the dish in the center of the oven and bake for 40 mins, until the vegetables are soft, the juices are bubbling, and the top is a deep golden brown. If the crumbs need more browning, you can stick them under the broiler for a few moments. Serve hot, directly from the baking dish.

ZUCCHINI AND TOMATO GRATIN



Zucchini and Tomato Gratin image

This year we have two tomato plants that are trying to imitate Jack's Bean Stalk! I know I will be needing some new ways to enjoy all those tomatoes and this looks like something we'd really like.

Provided by Diana Perry @Empebi

Categories     Vegetables

Number Of Ingredients 11

1 tablespoon(s) extra-virgin olive oil
2 clove(s) garlic, minced
2 tablespoon(s) finely chopped onion
2 - fresh basil leaves, chopped
1/2 cup(s) white rice
2 small zucchini, sliced 1/4" thick
4 medium tomatoes, sliced 1/2" thick
1 cup(s) boiling water
- salt and freshly ground black pepper
1/2 cup(s) grated asiago cheese
- substitute 1/4 cup grated parmesan or romano for the asiago cheese, if desired.

Steps:

  • Preheat oven to 375 degrees F.
  • Put oil in an 8-inch square baking dish, and spread to coat the bottom; sprinkle the garlic, onion and basil over the oil.
  • Spread rice over the top; layer the zucchini and tomato slices over the rice, and pour the boiling water over the top; season with salt and pepper to taste.
  • Bake for 20 minutes; sprinkle the cheese over the top and bake for another 10-15 minutes, or until the cheese is golden brown, and the vegetables and rice are cooked.
  • Per Serving: 198 calories, 8 g fat; 7 g protein; 26 g carbohydrates; 2 g fiber; 50 mg sodium

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