Zucchini Tomato Gratin Recipes

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TOMATO ZUCCHINI GRATIN



Tomato Zucchini Gratin image

A simple recipe for Tomato Zucchini Gratin with breadcrumbs, parmesan, garlic and fresh basil. A quick and easy vegetarian side dish!

Provided by Tonia Schemmel | Feasting at Home

Categories     side dish

Time 40m

Yield 6

Number Of Ingredients 15

3 slices (3 oz) bread
4 tablespoons olive oil, divided
1 tablespoon fresh thyme, chopped fine
1 tablespoon fresh oregano, chopped fine
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon red pepper flakes (optional)
1 ½ oz (3/4 cup) Parmigiano Reggiano, grated
2 lbs tomatoes, sliced ½ inch thick (4-5 medium tomatoes)
1 lb zucchini, sliced ¼ inch thick ( 2 medium zucchini)
salt and pepper to taste
1 tablespoon red wine vinegar
2 large cloves garlic, minced
1 tablespoon shallot, diced
½ cup fresh Basil leaves

Steps:

  • Preheat oven to 400F
  • Hand tear bread to form coarse crumbs (or quickly pulse in food processor). Place on a sheet pan and bake at 400 degrees for 3-5 minutes, until dried out.
  • Toss toasted bread, 2 tablespoons of olive oil, thyme, oregano, salt, black pepper, red pepper flakes, and parmesan together in a bowl. Set aside.
  • Alternate tomato and zucchini slices in a shallow baking pan.
  • Season with salt and pepper.
  • Whisk together remaining olive oil, red wine vinegar, minced garlic and shallot. Pour over tomatoes and squash.
  • Top evenly with bread crumb mixture.
  • Bake at 400 for 15-20 minutes or until bread crumbs are toasty.
  • Tear basil leaves on top and serve warm or at room temperature.

Nutrition Facts : Calories 181 calories, Sugar 4.2 g, Sodium 390.1 mg, Fat 11.8 g, SaturatedFat 2.5 g, TransFat 0.1 g, Carbohydrate 15.9 g, Fiber 2.9 g, Protein 5 g, Cholesterol 6.1 mg

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

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

TOMATO-ZUCCHINI GRATIN



Tomato-Zucchini Gratin image

A quick, delicious side dish that goes with just about anything. Garden-fresh vegetables are better but you can't always get them.

Provided by ratherbeswimmin

Categories     Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 7

3 medium zucchini, thinly sliced
4 medium tomatoes, peeled and thinly sliced
3/4 cup grated parmesan cheese, divided
2 cloves garlic, minced
1 teaspoon dried thyme
salt and pepper
2 tablespoons olive oil

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.

Nutrition Facts : Calories 126.2, Fat 8.4, SaturatedFat 2.9, Cholesterol 11, Sodium 205.4, Carbohydrate 7.5, Fiber 2.2, Sugar 4, Protein 6.8

ZUCCHINI TOMATO GRATIN



Zucchini Tomato Gratin image

Alternating rows of thinly-sliced zucchini, potato, and tomato are baked in olive oil, tomato sauce, and Italian seasonings.

Provided by Katerina | Easy Weeknight Recipes

Categories     Side Dish

Time 1h25m

Number Of Ingredients 10

1 cup tomato sauce
4 cloves garlic, (minced)
2 tablespoons olive oil, (divided)
2 teaspoons Italian seasoning, (divided)
3 to 4 tomatoes, (cut into ¼-inch thick slices, I use roma tomatoes or tomatoes off the vine)
2 small zucchini, (cut into ¼-inch thick slices)
3 to 4 small yukon gold potatoes, (cut into ⅛-inch thick slices)
Salt and fresh ground black pepper, (to taste)
½ cup shredded parmesan cheese
Chopped fresh parsley, (for garnish)

Steps:

  • Preheat oven to 375˚F.
  • On the bottom of a 2-quart baking dish mix together the tomato sauce with garlic, 1 tablespoon olive oil, and 1 teaspoon Italian seasoning.
  • Arrange the sliced veggies upright, alternating between tomatoes, zucchini, and potatoes. Fit them tightly against one another until the baking dish is filled.
  • Season with remaining Italian seasoning, salt, and fresh ground black pepper.
  • Drizzle the remaining olive oil over the veggies.
  • Cover with aluminum foil and bake for 35 minutes.
  • Remove aluminum foil, sprinkle top with shredded parmesan, and continue to bake for 20 to 30 minutes, or until veggies are tender and bubbly.
  • Remove from oven and let stand 10 minutes.
  • Garnish with parsley.
  • Serve.

Nutrition Facts : Calories 132 kcal, Carbohydrate 17 g, Protein 5 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 4 mg, Sodium 271 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 4 g, ServingSize 1 serving

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.;

ZUCCHINI-TOMATO GRATIN



Zucchini-Tomato Gratin image

This is a light, flavorful side dish (or main dish) that is PERFECT for summer! The steps to salt the zucchini and tomatoes isn't mandatory but will prevent this dish from getting soggy because it eliminates all excess moisture during the cooking process. The taste will remain unchanged so it's skippable, if short on time but you may have to pick this up with a slotted spoon if skipping this step.

Provided by RedVinoGirl

Categories     Vegetable

Time 40m

Yield 4 , 4 serving(s)

Number Of Ingredients 7

1 1/2 lbs tomatoes, cut into 1/4 inch thick slices
2 medium zucchini, cut into 1/8 inch thick diagonal slices (1 lb)
4 teaspoons olive oil, divided
4 garlic cloves, thinly sliced
2 tablespoons kalamata olives, roughly chopped
1/4 cup basil leaves, thinly sliced
1/2 cup parmesan cheese, freshly grated

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.

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