The zucchini and cherry tomato gratin offers a creative and flavorful way to enjoy vegetables, especially in summer. Suitable as an appetizer, side dish, or vegetarian main course, it is a light and appetizing solution, also perfect for serving when you have special guests. The preparation is simple and quick: slice the vegetables, arrange them in a baking dish slightly overlapping, and season them with breadcrumbs mixed with oregano, parmesan, salt, and pepper. You can vary the coating by using pecorino romano and/or adding mint, marjoram, or parsley for a personal touch. This summer dish can be enjoyed at room temperature or after a short rest in the refrigerator, bringing color and cheer to your table.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
- Energy 149.60 (Kcal)
- Carbohydrates 21.35 (g) of which sugars 3.09 (g)
- Proteins 5.82 (g)
- Fat 5.43 (g) of which saturated 1.42 (g)of which unsaturated 0.82 (g)
- Fibers 3.52 (g)
- Sodium 210.90 (mg)
Indicative values for a portion of 132 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Zucchini and Cherry Tomato Gratin
- 14 oz zucchini
- 9 oz cherry tomatoes
- 1/4 cups breadcrumbs (for me gluten-free)
- 2 tbsps Parmigiano Reggiano DOP (grated)
- 1 pinch salt
- to taste pepper
- 1/2 tsp oregano
- 1 drizzle extra virgin olive oil
Tools
- 1 Cutting Board
- 1 Knife
- 1 Small Bowl
- 1 Cake Pan 9.5 inches in diameter
- Parchment Paper
How to Prepare Zucchini and Cherry Tomato Gratin
To prepare the zucchini and cherry tomato gratin, start by thoroughly washing the vegetables. Trim the zucchini and slice them into rounds about 1/8 inch thick (1). Do the same with the cherry tomatoes (2). In a small bowl, mix the breadcrumbs with parmesan, a good pinch of salt, a bit of pepper, and oregano (3).
Line a 9.5-inch diameter cake pan with parchment paper. Arrange the vegetables as you like, but in a single layer. For example, I alternated zucchini and cherry tomatoes, placing them slightly overlapping along the circumference of the pan (4). Then, I formed a second and third inner circle, until the whole pan was covered.
Lightly salt the vegetables, then sprinkle them with the breadcrumb and parmesan mix. Finish with a drizzle of oil (5). Bake the zucchini and cherry tomato gratin in a preheated oven at 375°F (convection) for 25-30 minutes, until the vegetables (especially the zucchini) are soft and golden on the surface (6).
Take it out of the oven and let it cool slightly. Serve the zucchini and cherry tomato gratin at room temperature or cold, after letting it rest for an hour in the refrigerator.
Storage
You can store the gratin in the refrigerator for a couple of days.
FAQ (Questions and Answers)
Can I add eggplants?
Yes, although eggplants require more oil to cook. You can brush them with a bit of oil one by one before placing them in the pan.
