Zucchini Tomato Gratin
Equipment
- Measuring cups
- Measuring spoons
- oven
- Saucepan
- Wooden spoon
Ingredients
- 2 tablespoons butter divided
- 3 tablespoons olive oil divided
- 1 medium zucchini evenly sliced
- 1 medium onion chopped
- 1 clove garlic minced
- 4 medium tomatoes finely chopped
- ½ cup fresh breadcrumbs
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Melt 1 tablespoon butter with 1 tablespoon olive oil in a saucepan over medium heat.
- Add the zucchini and cook for about 5 minutes until barely tender.
- Transfer the zucchini to a plate and set aside.
- Heat the remaining 2 tablespoons olive oil in the same saucepan.
- Add the onion and garlic and cook for about 5 minutes until softened.
- Reduce the heat to low and add the tomatoes.
- Simmer for about 15 minutes until the tomatoes are soft and the sauce has thickened.
- Season the tomato sauce with salt and black pepper.
- Gently stir the cooked zucchini into the tomato sauce.
- Transfer the vegetable mixture to an 8-inch baking dish.
- Sprinkle the fresh breadcrumbs evenly over the vegetables.
- Dot the topping with the remaining 1 tablespoon butter.
- Bake for 10–15 minutes until the topping is golden and the gratin is heated through.
- Allow the gratin to rest for 5 minutes before s
Notes & Wine Advice
Serving Suggestions
Serve this gratin with roasted chicken, grilled fish, lamb, or a crusty French loaf. It also pairs well with recipes from our Chicken Recipes, Fish Recipes, or Lamb Recipes.Recipe Notes
Cook the zucchini only until barely tender because it continues cooking in the oven. Simmer the tomato sauce until thickened so the gratin does not become watery. Fresh breadcrumbs produce a lighter and crisper topping than finely ground packaged breadcrumbs. Browse our Casserole Recipes for more oven-baked dishes.Variations
Add grated Parmesan, Gruyère, or mozzarella beneath the breadcrumb topping. Fresh thyme, basil, or oregano can be stirred into the tomato sauce. For a gluten-free version, use certified gluten-free breadcrumbs. Find more inspiration in our Vegetarian Recipes and Side Dish Recipes.Wine Advice
A dry Provence Rosé complements the fresh tomatoes and zucchini. A light-bodied Beaujolais is a suitable red-wine alternative that will not overwhelm the vegetables.Nutrition values
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Zucchini Tomato Gratin
Zucchini tomato gratin is a comforting French-inspired side dish made with tender zucchini, ripe tomatoes, onion, garlic, and a crisp breadcrumb topping. The vegetables are cooked gently before being transferred to a baking dish and finished in the oven. This produces a rich tomato base, soft zucchini, and a lightly golden crust.
The gratin is especially suitable for summer, when zucchini and tomatoes are naturally flavorful and widely available. Although the ingredients are simple, cooking them in stages gives the finished dish greater depth. It can accompany roasted meat or fish, but it is also satisfying as a light vegetarian meal with bread and salad. Explore our French Recipes for more classic combinations.
Why This French Vegetable Gratin Works
This French vegetable gratin uses separate cooking stages to control moisture and texture. Zucchini is briefly sautéed in butter and olive oil until barely tender. Removing it from the saucepan prevents it from becoming too soft while the tomato sauce cooks.
Onion and garlic form the aromatic base of the sauce. The chopped tomatoes are then simmered slowly until much of their excess liquid evaporates. Thickening the sauce before adding the zucchini is essential because both vegetables release moisture. The breadcrumb topping absorbs some remaining liquid while developing a crisp, golden surface in the oven.
Preparing the Summer Vegetables
For the best zucchini tomato gratin, select a medium zucchini with smooth skin and firm flesh. Slice it into pieces of equal thickness so they cook evenly. There is no need to peel young zucchini because its skin softens during cooking and adds color to the finished dish.
Use ripe tomatoes that feel heavy for their size but are still firm enough to chop. Watery tomatoes may require a longer simmering time. Fresh breadcrumbs made from day-old bread provide excellent texture and brown more evenly than very fine crumbs. More ideas for seasonal produce can be found among our Side Dish Recipes.
Serving French Vegetable Gratin
French vegetable gratin is a versatile accompaniment to roasted chicken, grilled fish, lamb chops, or pork. The acidity of the tomato sauce balances richer meats, while the breadcrumb topping provides texture. Browse our Chicken Recipes and Fish Recipes for suitable main courses.
For a vegetarian meal, serve the gratin with a green salad, lentils, rice, or crusty bread. A small amount of grated Gruyère or Parmesan can be added when a richer result is preferred. Allow the dish to rest briefly after baking so the sauce settles and each portion is easier to serve.
Storage and Recipe Variations
Leftover gratin can be stored in an airtight container in the refrigerator for up to three days. Reheat it in a moderate oven until thoroughly hot. Oven reheating is preferable to microwaving because it helps restore the texture of the breadcrumb topping.
Eggplant, bell pepper, or yellow squash can be added to the vegetables. Fresh thyme, oregano, or basil can replace or complement the black pepper. For a gluten-free variation, use certified gluten-free breadcrumbs. Parmesan, mozzarella, or Gruyère can also be sprinkled beneath the breadcrumb layer.
Follow the FDA food-safety guidance when cooling and reheating leftovers. With its concentrated tomato flavor, tender vegetables, and crisp topping, zucchini tomato gratin is a dependable French-style recipe for summer dinners and special occasions.