Zucchini e Pomodori Gratinati (Zucchini and Tomato Gratin)
72 Reviews- Prep: 15 min
- Cook: 45 min
- Ready In: 1 hr
“A quick and easy vegetarian dish for two, or a starter for 4, or even a side. A rustic Italian favorite, taught me by my Roman friends. If serving as a main, then crusty bread, torn off the loaf by hand, and a green salad with a lemon and/or lime vinaigrettey dressing cannot be bettered. ” - by Swiss Phil
Ingredients
Adjust Servings
Original recipe yields 1 9x12-inch dish
Directions
- Preheat oven to 375 degrees F (190 degrees C). Move oven rack into the top third of the oven.
- Heat the olive oil in a large skillet over medium heat, and spread the zucchini slices into the skillet in a single layer. If they don't fit, cook them in batches. Sprinkle pieces of garlic over the zucchini, and cook until the zucchini are golden brown on both sides, about 8 minutes per side. Remove from heat.
- Arrange the slices of zucchini in an 9x12-inch glass baking dish, alternating with slices of mozzarella cheese and tomato, so that the slices overlap each other in a neat row pattern. Sprinkle the Parmesan cheese and basil over the dish, and season to taste with salt and pepper.
- Bake in the preheated oven until the cheese is melted and brown and the dish is bubbling, about 30 minutes.
Nutrition
Amount Per Serving (2 total)
- Calories
- 412 cal
- 21%
- Fat
- 26.4 g
- 41%
- Carbs
- 24.9 g
- 8%
Based on a 2,000 calorie diet
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Reviews (72)
Rate This Recipe
"very good stuff! after a trial run prior to bird day, i made a couple small changes. i fried about 6 pieces of bacon, fried some onion and the garlic in the butter and some bacon grease then proceeded..." See more with the recipe. i'll add more bacon next time. i crumbled the bacon and covered with the cheeses. big hit!"
Dutchgirl
"Loved this! Great use of summer staples. I thought I had mozzarella in the fridge but it turns out it was muenster - so I used it anyway. It was great. I did half of the topping as directed, but o..." See moren half I mixed in a couple of Tablespoons of Italian seasoned bread crumbs with the Parmesan. Very yummy - thanks for the great recipe!"
lzhuber
"Really yummy. I actually only used 2 zucchini's thinly sliced and sauted/browned in EVOO. I did two layers - zucchini/garlic, 2 oz mozz, tomato, zucchini, 2 oz mozz, basil, tom and then topped with ..." See morea cup of grated Parm. Light and yummy. I calculated about 310 calories per serving, but that is because I needed more oil since doing zucchini in batches."
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