This Zucchini-and-Tomato Gratin is a vibrant, rustic dish that celebrates the peak flavors of summer vegetables. Tender slices of zucchini and juicy tomatoes are layered with caramelized onions and fragrant Herbes de Provence, then baked until the juices meld into a rich, savory sauce. The dish offers a beautiful balance of textures, from the soft vegetables to the slightly crisp edges formed during baking. It serves as a perfect vegan main course or a hearty side dish for grilled meats. Simple to assemble with pantry staples and fresh produce, this gratin is ideal for weeknight dinners, summer potlucks, or any occasion where you want a comforting, healthy meal that feels homemade and elegant.
Zucchini-And-Tomato Gratin
Description
This Zucchini-and-Tomato Gratin is a vibrant, rustic dish that celebrates the peak flavors of summer vegetables. Tender slices of zucchini and juicy tomatoes are layered with caramelized onions and fragrant Herbes de Provence, then baked until the juices meld into a rich, savory sauce. The dish offers a beautiful balance of textures, from the soft vegetables to the slightly crisp edges formed during baking. It serves as a perfect vegan main course or a hearty side dish for grilled meats.Ingredients
Directions
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Preheat the oven to 375ðF (190ðC).
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Warm 1 tablespoon of olive oil in a large skillet over medium heat.
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Add the quartered onion, thinly sliced garlic, half of the Herbes de Provence, and a light pinch of salt.
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Stew gently for about 5 minutes until the onions are softened and translucent.
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Remove the onion mixture from the skillet and spread it evenly over the bottom of a gratin dish. Season with black pepper.
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Warm another 1 tablespoon of olive oil in the same skillet over medium-high heat.
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Add the sliced zucchini, a few pinches of salt, and the remaining Herbes de Provence.
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Sauté, stirring occasionally, until the zucchini starts to color and soften, about 10 minutes.
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Distribute the sautéed zucchini over the layer of onions in the gratin dish, arranging them casually.
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Tuck the sliced tomatoes and Nicoise olives among the zucchini.
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Drizzle the remaining 1 tablespoon of olive oil over the top of the vegetables.
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Cover the dish tightly with foil and bake for 25 minutes.
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Remove the foil and continue baking for another 10 minutes, or until the squash is tender and the juices have reduced slightly.
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Allow to cool for a few minutes, then serve warm or at room temperature with lemon wedges.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 109.5kcal
- % Daily Value *
- Total Fat 11.3g18%
- Saturated Fat 1.6g8%
- Cholesterol 0.0mg0%
- Sodium 1.0mg1%
- Total Carbohydrate 2.3g1%
- Dietary Fiber 0.4g2%
- Sugars 1.1g
- Protein 0.3g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Herb Substitution: If you do not have Herbes de Provence, substitute with a mixture of chopped rosemary, thyme, and sage, or simply use dried Italian seasoning.
Tomato Selection: Roma or plum tomatoes work best for this gratin as they hold their shape well during baking. You can also use large cherry tomatoes halved if preferred.
Serving Suggestions: This dish is versatile and can be served as a main course with a side salad or as a hearty side dish for grilled chicken or fish. Serve warm or tepid; the flavors meld beautifully as it cools.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
