Zucchini and Tomato Gratin

Updated June 08, 2016
This image courtesy of Olivia Brent

This gratin is a delicious way to eat your vegetables.

Makes4 servings

Cooking MethodBaking



Total Timeunder 1 hour

One Pot MealYes

OccasionCasual Dinner Party

Recipe CourseSide Dish, Vegetable

Dietary ConsiderationEgg-free, Gluten-free, Halal, Kosher, Peanut Free, Soy Free, Tree Nut Free, Vegetarian

EquipmentBaking/gratin Dish


MoodFestive, Tired

Taste and TextureCheesy, Creamy, Rich

Type of DishGratin


  • 1 tablespoon extra-virgin olive oil
  • 2 cloves garlic, minced
  • 2 tablespoons finely chopped onion
  • 2 fresh basil leaves, chopped
  • ½ cup white rice
  • 2 small zucchini, sliced 1/4 inch thick
  • 4 medium tomatoes, sliced ½ inch thick
  • 1 cup boiling water
  • Salt and freshly ground black pepper
  • ½ cup grated Asiago cheese, or ¼ cup grated Parmesan or Romano (using less of these still gives ample flavor)


  1. Preheat the oven to 375 degrees F.

  2. Put the oil in an 8-inch square baking dish and spread to coat the bottom. Sprinkle the garlic, onion, and basil over the oil. Spread the rice over the top.

  3. Layer the zucchini and tomato slices over the rice, and pour the boiling water over the top. Season with salt and pepper.

  4. Bake for 20 minutes. Sprinkle the cheese over the top and bake for another 10 to 15 minutes, or until the cheese is golden brown and the vegetables and rice are cooked. Serve immediately.



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I prepared this dish and it is both delicious and economical. It makes four large portions. I used Thai fragrant rice and the cooking time for me at sea level was closer to an hour than than 30-35 minutes. Thanks! I'll be making this again.

This was so good that even my grandkids loved it! The parmesan romano asiago grated cheese blend I used gave it lots of flavor and it looks so pretty layered in the baking dish! It's a great way to use the abundant summer vegetables fresh from your garden or from local farmers in your area.


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