Tomato Zucchini Gratin Bake

tomato zucchini gratin

How pretty is this?

I have an ABUNDANCE of zucchini and tomatoes in my kitchen right now so I decided to make a colorful zucchini and tomato gratin with them.  Only I couldn’t stop at just tomatoes and zucchini.  There are sliced potatoes and eggplant in there too!  And topped with a little cheese of course.

I started by sautéing some onions in a little oil until they started to caramelize.  I added a little garlic at the very end because I didn’t want it to burn while the onions were cooking.

Give yourself a little time with this ~ between 30-40 minutes to get the most flavor you can from the onions.

tomato zucchini gratin

While the onions are busy sautéing, slice the eggplant and put them on some paper towels with a little salt to draw out the moisture.  When you’re ready to use them, simply rinse the salt off the pat dry.

Slice the zucchini, tomatoes and potatoes too.  I had to quarter my tomatoes because they were so big from my garden.

I found it helpful to put everything I’ve sliced on paper towels because there is a lot of moisture in all these vegetables so if they are not patted dry the gratin will become soggy on the bottom.

Start by placing the caramelized onions on the bottom of a round dish.


Layer the zucchini, tomato, potato and eggplant in a circle.   There’s really no order here, I just randomly used up the veggies. tomato zucchini gratin

I cut some fresh herbs from the garden (thyme, basil and parsley) and then drizzled the veggies lightly with some olive oil.

And, of course, top it off with cheese.  I used this new cheese I had gotten locally from our Farmer’s Market.  I wish I saved the wrapper so I could pass on the name.  All I know is it had this wonderful buttery nutty flavor to it.  tomato zucchini gratin

Cover it with foil and bake for around 40 minutes or until the potatoes are tender.

I enjoyed eating this just as is for a Meatless Monday or Vegetarian meal.  It can, however, be served as a side dish with your favorite main entrée.

The next day I layered some leftover fried rice under it which was delicious also.

what to serve


Oven Fried Chicken
Buttery Dinner Rolls


Tomato Zucchini Gratin Bake



  • 1 large onion
  • 2 teaspoons garlic, minced
  • Olive oil for sautéing
  • 1 large zucchini
  • 2 baby eggplants
  • 23 small Russet potatoes
  • 2 garden tomatoes
  • 1/2 cup freshly grated cheese of your choice
  • Fresh basil. thyme and parsley, salt and pepper (approx. 1 Tbsp for the herbs)


  1. Start by slicing the onion in large chunks and sautéing over low heat in 1- 2 Tablespoons of olive oil. This will take some time ~ 30-40 minutes. With about 2-3 minutes remaining add the garlic and stir around.
  2. While the onions are cooking, slice the eggplant and lay on a paper towel. Sprinkle with a little salt. You will see little beads of moisture come to the surface.
  3. Slice the zucchini, potatoes and tomatoes the same size thickness (about 1/4″). {Remember the potatoes will discolor so if you’re not using them immediately place them in cold water until ready to use}.
  4. Once the onions are done, layer them in a shallow round baking dish.
  5. Rinse the salt off the eggplant and pat dry.
  6. Layer the tomatoes, zucchini, potatoes and eggplant in a circle, using the middle space as well.
  7. Chop up the basil, thyme and parsley until very fine and sprinkle on top of the gratin, along with seasoning it with some salt and pepper.
  8. Top with cheese {if desired} and cover with foil.
  9. Bake for 40 minutes or until the potatoes can be pierced with a fork.

Recipe Source:
I used all organic ingredients when making this recipe, and hope you do too!  🙂

Thanks to all of you who found us through Pinterest!


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  1. HI! I was wondering what temperature this is baked at? Thank you!

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