This nutrient-dense Summer Zucchini and Tomato Gratin features vibrant layers of antioxidant-rich produce topped with a savory, herb-infused crust
Ingredients
- 2 medium zucchini, sliced into uniform rounds
- 4 to 5 Roma tomatoes, sliced
- 2 Tbsp heart-healthy extra virgin olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried Italian seasoning
- Sea salt and cracked black pepper, to taste
- 1/3 cup high-quality grated parmesan cheese
- 1/4 cup Panko breadcrumbs (or almond flour for a gluten-free option)
- Fresh basil leaves for garnish (optional)
Recommended Ingredients:
Whole Wheat Panko Breadcrumbs: View on Amazon >
*Expert Tip: Choosing whole-grain breadcrumbs increases fiber content and slows glucose absorption.
Extra Virgin Olive Oil: View on Amazon >
*Expert Tip: Cold-pressed olive oil provides healthy monounsaturated fats essential for nutrient absorption.
Instructions
- Preheat and Prep: Set your oven to 375°F (190°C). Lightly grease a baking dish.
- Assemble Layers: Arrange the zucchini and tomato slices in the dish, alternating them in an overlapping fashion to ensure every bite contains a mix of flavors.
- Season: Drizzle the vegetables evenly with olive oil. Sprinkle with garlic powder, onion powder, Italian seasoning, salt, and pepper.
- Add Crust: Evenly distribute the parmesan cheese and breadcrumbs over the top of the vegetables.
- Bake: Cover the dish tightly with foil. Bake for 25 to 30 minutes until the vegetables are tender.
- Crisp: Remove the foil and bake for an additional 10 minutes, or until the topping is golden brown and bubbling.
- Serve: Garnish with fresh basil and serve immediately while warm.
Kitchen Tech Box:
Professional Mandoline Slicer: View on Amazon >
Using a mandoline ensures uniform thickness for the zucchini and tomatoes, which is critical for even cooking and a professional presentation.
Professional Notes
Storage
Store any leftovers in an airtight glass container in the refrigerator for up to 3 days. To maintain the crisp texture of the topping, reheat in the oven or toaster oven at 350°F (175°C) for 10-15 minutes.
Freezing
Freezing is not recommended for this dish. Because zucchini and tomatoes have a high water content, the cellular structure breaks down during freezing, which can result in a soggy consistency upon thawing.
