Looking for a new way to serve veggies? We’ve got just the recipe!
First of all, can we take a second to appreciate how beautiful this dish is? I mean, seriously, talk about summer vegetable perfection. Layers of green zucchini and ripe, red tomatoes, sprinkled with parmesan cheese, spices, and olive oil? Yes, please!
Even the veggie haters have to admit this sounds pretty darn good. Then again, what isn’t instantly improved with a sprinkle of cheese and a delicious blend of spices?
I don’t know about you, but when I think about “gratin” recipes, really only one dish comes to mind – potatoes au gratin. Check out our take on the classic recipe here. While I love me a cheesy potato dish, I was surprised to find out there are lots of other recipes that fit into the “gratin” category.
What exactly does “gratin” mean? According to The Spruce Eats, “In the culinary arts, the term au gratin refers to a dish that is baked with a topping of seasoned breadcrumbs and cheese.” Gratin recipes are also typically baked in a shallow dish.
Now that you’ve had your vocabulary lesson for the day, let’s get on with the recipe. I love this dish for many reasons. It’s beautiful, it’s easy to make, it’s delicious, it’s easy to make, it’s healthy, oh, and did I mention, it’s easy to make? The most time-consuming part is slicing the veggies, but this task takes almost no time if you have a mandoline slicer.
Once the veggies are sliced, go ahead and saute some onions and garlic, and spread 1/3 of the mixture on the bottom of the baking dish. Then, layer on your zucchini and tomato slices. Finally, top with the remaining onion/garlic mixture, drizzle with oil, and sprinkle on seasonings and parmesan cheese. That’s it! Check out the recipe below for the full ingredient list and directions.
Parmesan Zucchini Tomato Gratin
Makes 6 Servings Prep 10m Cook 35m
- 1 zucchini, thinly sliced
- 3 medium tomatoes, thinly sliced
- 1/2 medium onion, chopped
- 2 cloves garlic, minced
- 1/3 cup shredded Parmesan cheese
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried parsley
- Salt and pepper to taste
- Saute onions until translucent. Add garlic and saute for 30 seconds.
- Place 1/3 of the mixture to the bottom of a medium round tart dish (or casserole dish).
- Layer tomatoes and zucchini slices in a circle, alternating a layer of 2 zucchini slices and 1 tomato slice until the dish is filled.
- Top with remaining onion-garlic mixture. Drizzle with olive oil and sprinkle with oregano, basil, parsley, salt, and pepper. Top with the shredded Parmesan cheese.
- Bake for 35 minutes, or until lightly browned.
Recipe adapted from Delicious Meets Healthy