Easy Summer Zucchini and Tomato Gratin (Italian Side Dish)
A simple Italian zucchini and tomato gratin baked with fresh summer vegetables, garlic, herbs, Parmesan cheese, and a crispy golden breadcrumb topping. Perfect as an easy summer side dish.
Ingredients
- 3 medium zucchini, thinly sliced
- 3 large ripe Roma tomatoes, sliced
- 2 cloves garlic, minced
- 1 cup Italian breadcrumbs
- 1/2 cup grated Parmigiano Reggiano
- 3 Tbsp olive oil, plus more for drizzling
- 2 Tbsp. chopped fresh basil
- 2 Tbsp. chopped Italian parsley
- Salt and pepper to taste
Instructions
. Prepare the vegetables
Preheat the oven to 400°F.Slice the zucchini and tomatoes into thin, even rounds. Lightly salt the zucchini and let it sit for about 10 minutes to release excess moisture. Pat dry with paper towels.Assemble the gratin
Grease a baking dish with olive oil.Layer the zucchini and tomatoes slightly overlapping throughout the dish. Sprinkle garlic, basil, parsley, salt, and pepper between the layers.Add the topping
In a small bowl, combine the breadcrumbs, Parmigiano Reggiano, and olive oil until evenly coated.Sprinkle the breadcrumb mixture over the vegetables and drizzle lightly with extra olive oil.Bake
Bake for 30–35 minutes, or until the vegetables are tender and the top is golden brown and crispy.For extra color, broil for 1–2 minutes at the end.Serve warm or at room temperature.