This Summer Zucchini and Tomato Gratin is filled with layers of delicious veggies all topped with a cheesy, crunchy herb topping that is baked to perfection!
Summer may be coming to an end, but it’s not over quite yet in my book so I’m soaking up every bit that we have left! This of course includes ALL things zucchini! Zucchini is a summer staple and lucky for us it actually peaks in late August so I love finding fun ways to cook with it. This zucchini and tomato gratin is super easy to throw together and makes such a great summer side dish to any meal. Especially when grilling out! It’s also a fun way to dress up and serve your veggies, especially when hosting a crowd.
I can’t even begin to tell you how flavorful this is too, yet it’s super simple to make! Such a great way to use up any leftover zucchini or tomatoes you may have lying around and you could even throw in slices of yellow squash, eggplant or bell peppers…really whatever you’d like!
To create the slices you could either use a mandolin or simply just cut slices uniformly with a knife. If you happen to be in the market for a mandolin, I highly suggest THIS ONE as it not only slices, but it also spiralizes veggies, grates and even juliennes your veggies! Oh and it just so happens to be under $20! You can’t beat that, I absolutely love mine and use it so much.
Slicing the veggies is probably the most time-consuming part of this whole dish and even that won’t take you very long. To assemble everything together, simple spray the bottom of an 8×8 inch baking dish (or you could use an oval baking dish, whatever you have on hand) and arrange your zucchini and tomato slices in an alternating fashion like you see in the photos. Then I just drizzled the veggies with some olive oil, sprinkled all of my seasonings and topped with some parmesan cheese and breadcrumbs. SO delicious! I also added some fresh basil to mine, but this is completely optional.
Since I’m usually only cooking for the two of us, we always seem to end up having leftovers so for this particular dish we enjoyed these the next morning with our eggs or you could even throw them into a frittata! These veggies will last up to four days in your fridge, but I doubt they’ll actually last that long since they’re just that good 
Hope you all enjoy this delicious summer side dish as much as we did and if you do decide to make this or any other Eat Yourself Skinny recipe, please make sure to tag me on Instagram so I can see all the yummy things you’re eating!
- 2 medium zucchini, sliced
- 4 to 5 roma tomatoes, sliced
- 2 Tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Italian seasoning
- Salt and pepper, to taste
- ⅓ cup grated parmesan cheese
- ¼ cup panko breadcrumbs
- Fresh basil, optional
- Preheat oven to 375 degrees F.
- Lightly coat an 8x8 inch baking dish with cooking spray and arrange zucchini and tomato slices, alternating between the two.
- Drizzle veggies with olive oil, sprinkle with garlic powder, onion powder, Italian seasoning, salt and pepper then top with parmesan cheese and bread crumbs. Cover with foil.
- Bake in the oven for 25 to 30 minutes until veggies are tender then remove foil and bake an additional 10 minutes until lightly browned. Top with fresh basil (optional), serve immediately and enjoy!
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