Zucchini and Tomato Gratin

August 10, 2015

Looking for a delicious way to use up the abundance of zucchini and tomatoes from your garden? This summer gratin is the perfect dish to try! 


2 zucchini, sliced into ¼" thick rounds

4 medium sized  tomatoes, sliced into ¼” thick rounds

1 sweet yellow onion, thinly sliced

2 cloves garlic, chopped

1 Tbs tomato paste

¼ cup dry white wine

House Blend

2 Tbs fresh herbs, such as rosemary, oregano and basil, chopped

½ cup grated parmesan cheese

Extra virgin olive oil


Preheat oven to 400 degrees.

Place zucchini and tomatoes on parchment paper lined baking sheet. Drizzle with olive oil and sprinkle with House Blend on both sides. Roast until light golden around the edges, about 15-20 minutes. Remove from oven and let cool.

Saute onions and garlic in olive oil and season with pinch of House Blend, until caramelized, about 6-8 minutes, stir in tomato paste and white wine.

Place mixture into the bottom of a gratin dish. Next, place the layer of tomatoes and then the zucchini.

Sprinkle with fresh herbs and top with parmesan cheese.

Drizzle with olive oil and bake at 400 degrees for about 15 minutes until cheese is golden and bubbling.

Garnish with fresh torn basil.

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