The zucchini and cherry tomato gratin offers a creative and tasty way to enjoy vegetables, especially in the summer. Suitable as an appetizer, side dish, or vegetarian main course, it is a light and appetizing solution, also suitable for serving when you have special guests. The preparation is simple and quick: cut the vegetables into slices, arrange them in a baking dish slightly overlapping them, and season them with breadcrumbs mixed with oregano, Parmesan, salt, and pepper. You can vary the breading 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 fridge, 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 the zucchini and cherry tomato gratin
- 14 oz zucchini
- 9 oz cherry tomatoes
- 1/4 cup breadcrumbs (for me, gluten-free)
- 2 tbsp Parmesan 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 the zucchini and cherry tomato gratin
To prepare the zucchini and cherry tomato gratin, start by washing the vegetables well. Trim the ends of the zucchini and cut them into slices about 1/8 inch thick (1). Do the same with the cherry tomatoes (2). In a small bowl, mix the breadcrumbs with the Parmesan, a good pinch of salt, some pepper, and oregano (3).
Line a 9.5-inch cake pan with parchment paper. Arrange the vegetables to your liking, but forming a single layer. For example, I alternated zucchini and cherry tomatoes, slightly overlapping them around the circumference of the pan (4). Then, I formed a second and third inner circle, until the entire 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 (particularly the zucchini) are tender and golden on top (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 fridge.
Storage
You can store the gratin in the refrigerator for a couple of days.
FAQ
Can I add eggplant?
Yes, although eggplant requires more oil to cook. You can brush them with a little oil one by one before placing them in the pan.
