Tomato and Zucchini Gratin

July 12, 2014

Got Veggies?


If you have a garden then chances are you will be overrun with these soon. But even if you don’t, finding these at the grocery store in the cheap and local and delicious section is about as easy as going into your back yard to pick them.

So the other night, when I wanted something warm in the sea of cold salads, I looked at my veggie bowl and pulled these out. I love anything made into a gratin (which just means it is cooked with breadcrumbs and cheese on top, usually parmesan), and realized it was exactly what I was craving – healthy comfort food. The results were delicious, proof that the simplest ingredients sometimes make the most delicious food.

This dish could not be any more simple.

These are the ingredients (I ended up not using the onion):

You can easily make this in one casserole dish, but sometimes individual servings are fun/an attempt to get kids to eat veggies (it worked!). I just sprayed my individual ramekins with cooking spray:

Then I diced one zucchini:

Two tomatoes (I tip I learned from Julia is to squeeze out all the seeds into the sink before you chop it for less water mess):

And one clove of garlic and…that’s it. Really. That’s all.

A little salt, pepper and a drizzle of Olive Oil, and then scoop them into your dishes. Sprinkle about a tablespoon of breadcrumbs and parm each on top:

And bake at 400 for 15 mins or until the cheese has browned slightly on top.

I can’t believe how fragrant and simple and delicious this was. If you cook it in one casserole dish, you may need to add a few minutes to the cooking time to make sure all the veggies are soft. And you can substitute these veggies with many others – summer squash, eggplant, mushrooms.


xo Katie

Tomato and Zucchini Gratin (printer version here)


  • 2 large tomatoes, diced

  • 1 large zucchini or summer squash, diced

  • 1 large clove of garlic, minced

  • 1/3 cup coarse fresh breadcrumbs

  • 1/3 cup grated Parmesan

  • 2 tablespoons olive oil

  • Kosher salt

  • Freshly ground pepper

  • 1 Tablespoon butter, diced


Toss diced tomatoes and zucchini with garlic, olive oil, salt, pepper.  Sprinkle with breadcrumbs and parm on top, and place pat of butter in center. Bake at 400°F until squash is tender and breadcrumbs are golden brown, 15-20 minutes.



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