Best Zucchini Tomato Gratin Recipes

POTATO, ZUCCHINI, AND TOMATO GRATIN

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.

ZUCCHINI E POMODORI GRATINATI (ZUCCHINI AND TOMATO GRATIN)

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.

TOMATO AND ZUCCHINI GRATIN

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

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.

MOM'S CHEDDAR ZUCCHINI, TOMATO, & ONION GRATIN

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• In an 8" x 8" baking dish, lay the zucchini, then the onions, then the tomatoes. Top with a pinch of salt and pepper, then sprinkle the cheddar cheese on top.
• Bake uncovered for 30 minutes, or until the vegetables are tender and the cheese melted.
• Top with fresh basil if desired and serve.

TOMATO, ZUCCHINI AND FETA GRATIN

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.

ZUCCHINI, TOMATO, AND RICE GRATIN

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.

ZUCCHINI, EGGPLANT, TOMATO GRATIN

Steps:

• 1. Sauté the onions and peppers: In a large sauté pan heat 2 Tbsp of the olive oil on medium high heat. Add the sliced onions and cook until lightly browned, stirring frequently, about 10 minutes. Add the sliced bell peppers and continue to cook with the onions until the bell peppers are softened and the onions are well browned, about 5 to 6 minutes more. When done, transfer the onions and bell peppers into a large gratin pan or casserole dish.
• 2. Slice the eggplant, zucchini, and tomato in similar sized rounds: While the onions and peppers are cooking, slice the eggplant and zucchini in 1/4-inch thick round slices. You'll also want to slice the tomato into 1/4-inch thick slices, but depending on how big your tomato is, you may need to cut the tomato in half or in quarters first. All of the sliced vegetable pieces should be about the same size to make it easier to layer them in an attractive manner.
• 3. Layer the eggplant, zucchini, tomato rounds on top of the onions, bell peppers as garlic: Preheat the oven to 350°F (175°C). Spread the cooked onions and bell peppers in an even layer at the bottom of the gratin dish. Place the mashed garlic on top of the onions and peppers. Arrange the slices of the eggplant, zucchini, and tomato on top of the cooked onions and peppers, alternating the vegetables, in an attractive pattern, stacking them and fanning them across the surface of the dish.
• 4. Top with salt, parsley, cheeses, olive oil: Sprinkle with salt and parsley. Top with Provolone and Parmesan cheeses. Drizzle the remaining tablespoon of olive oil around the perimeter, where the vegetables meet the side of the dish.
• 5. Cover with foil and bake, broil uncovered to finish: Cover with foil (it helps to grease the underside of the foil with a little olive oil so that the cheese as it melts does not stick to the foil). Bake for 40 minutes at 350°F (175°C). Remove the foil. Turn on the broiler and broil for 5 minutes or until nicely browned. from Simply Recipes

CRISP TOMATO, ZUCCHINI AND EGGPLANT BREAD GRATIN

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.

ZUCCHINI TOMATO RICE GRATIN

Steps:

• 1. Preheat oven to 475 degrees. Brush 2 large baking trays with olive oil to cover bottoms of pans.
• 2. Thinly slice the zucchini,tomatoes and onion. If you have a mandolin slicer, it is easy. If not, try to keep them thin and uniform.
• 3. Place sliced zucchini and tomatoes on top of the oil covered sheets. Sprinkle generously with salt and pepper. Roast in preheated oven for about 15 minutes, until they start to wilt. Flip over the zucchini slices. You can leave the tomatoes alone. Cook for an additional 10 minutes or so, until they just start to brown around the edges. Take out of oven.... leave oven on, and drain zucchini on paper toweling if needed. Again, the tomatoes dont have to be drained. (too messy) :)
• 4. While the vegetables are roasting, heat up about 1 tablespoon of olive oil in a medium pot. Saute onion slices until transparent. Add the garlic and saute for an additional 3 minutes.
• 5. In the same pot, add the cooked chilled rice,eggs,thyme,1 teaspoon of olive oil and 1/4 cup of the asiago cheese. Salt and pepper to taste. Dont be shy with the pepper!
• 6. In a small casserole dish or cast iron skillet, layer half of the rice mixture on bottom of dish. Then 1/2 of the roasted zucchini. The rest of the rice, the rest of the zucchini and then the tomatoes. Sprinkle with remaining 1/4 cup of cheese.
• 7. Bake on top rack for about 20 minutes or until the cheese has melted.

POTATO, ZUCCHINI, AND TOMATO GRATIN

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.

TOMATO-ZUCCHINI GRATIN

Steps:

• Place half the zucchini in an ungreased 8-inch square baking dish.
• Top with half the tomatoes.
• Sprinkle with 1/4 cup cheese.
• Top with the remaining zucchini and tomatoes.
• Evenly sprinkle the garlic, thyme, salt and pepper to taste over the tomato.
• Drizzle with the olive oil.
• Sprinkle with the remaining 1/2 cup cheese.
• Bake at 400° for 20-25 minutes.
• Serve with slotted spoon.

WHITE BEAN, TOMATO, AND ZUCCHINI GRATIN

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

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-TOMATO GRATIN

Steps:

• Drape tomato slices over colander, sprinkle with salt, and let drain for 45 minutes.
• Spread zucchini on baking sheet, and sprinkle with salt. Let stand 30 minutes to sweat out excess moisture. Rinse well and pat dry.
• Preheat oven to 375. Heat 1 t oil in nonstick skilled over medium-high heat. Saute' zucchini 3 to 4 minutes, or until golden. Transfer to plate. Do this in 2 batches, if necessary and add more oil between batches.
• Layer half of zucchini slices in 8-inch square baking dish. Top with half of the tomatoes. Sprinkle with half the garlic, 1 T olives, half of basil, and 1/4 cup of parmesan cheese; season with pepper. Repeat with remaining zucchini slices, tomatoes, garlic, olives and basil. Drizzle top with 3 t oil and sprinkle with remaining cheese.
• Cover with foil and bake 10 minutes.
• Remove foil and bake 20 minutes more or until cheese is melted and gratin is bubbling.
• Let stand 5 minutes before serving.

ZUCCHINI, TOMATO & BLACK OLIVE GRATIN

Steps:

• Saute onion in 2 oz of the oil over medium high heat for 5 minutes.
• Add garlic, thyme, chili flakes, salt& pepper and continue cooking until onions are until golden brown& semi soft (about 5 more mins).
• Remove from the heat, let cool& add olives.
• In a bowl, toss zucchini with basil& 2 oz of olive oil.
• Layer the onion/olive mixture evenly in the bottom of an 8 x 8 inch casserole dish.
• Start alternating the zucchini mixture and the tomatoes/red peppers in layers on top of the onion mixture.
• Season each layer with salt& pepper to taste.
• Mix bread crumbs, parmesan& parsley in a bowl; sprinkle over top of vegetables.
• Bake in preheated 375F oven for 25 minutes.

ZUCCHINI AND TOMATO GRATIN

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

ZUCCHINI TOMATO GRATIN RECIPE - (4/5)

Steps:

• Place in a hot oven at 425 till tender and crispy and the tomatoes pop and get caramelized, you could even place it under the broiler at the end to crisp up the top more, The imported romano cheese, the tomatoes ( you must use cherry tomatoes, please) the homemade breadcrumbs and those caramelized onions paired with the zucchini, I'm telling you I could almost become a vegetarian!