90 minutes
A deliciously baked zucchini dish with tomato sauce and Parmesan cheese.
Fresh Ripe Tomatoes, Quartered or peeled, seeded, and chopped
0 lb
tablespoons
Small Onion, Chopped
each
Garlic Clove, Minced
each
to taste
to taste
teaspoons
each
Chopped Fresh Basil, Chopped
tablespoons
0 lb
tablespoons
teaspoons
Freshly Grated Parmesan, Freshly grated
cups
1. Prep Tomatoes
Quarter the tomatoes if you're using a food mill or peel, seed, and chop them if not. This ensures the tomatoes are ready for the sauce.
2. Make Tomato Sauce
Heat 1 tablespoon of olive oil in a large, heavy skillet over medium heat. Add chopped onion and cook for about 5 minutes until softened. Add minced garlic and cook for another 30 seconds to a minute until fragrant. Stir in chopped tomatoes, a pinch of salt, some pepper, sugar, and basil sprigs. Cook over medium-high heat until it starts to bubble, then reduce heat to medium and simmer for 15 to 25 minutes until the tomatoes begin to stick to the pan.
3. Prep Zucchini
Heat the oven to 450°F and line two sheet pans with parchment paper. Trim the ends off the zucchini and cut them into slices. Toss the slices with 3 tablespoons of olive oil, salt, pepper, and red pepper flakes. Arrange the zucchini on the prepared pans and roast in the oven for about 12 minutes until lightly browned and easily pierced with a knife.
4. Process Sauce
Once the sauce has cooked down, process it through a food mill or pulse it in a food processor to create a coarse puree. Stir in chopped basil.
5. Assemble Dish
Lightly oil a 2-quart gratin dish and spread 1/4 cup of tomato sauce on the bottom. Create layers with roasted zucchini slices, more tomato sauce, and a sprinkle of Parmesan cheese. Repeat these layers, ending with a final generous layer of Parmesan and a drizzle of olive oil on top.
6. Bake Dish
Bake the assembled dish in a 375°F oven for 30 to 35 minutes, until the top and edges are browned and bubbly. Let it sit for 5 to 10 minutes before serving.
Incorporate a variety of vegetables like eggplant, bell peppers, and onions, layered with tomato sauce and topped with herbed breadcrumbs mixed with cheese for a Provencal twist.
Replace zucchini with thinly sliced potatoes, layer with a mix of cream and tomato sauce, seasoned with garlic and thyme, and top with Gruyère cheese.
Use roasted or fried eggplant slices, add a layer of spiced ground lamb or beef, and top with a béchamel sauce mixed with cheese before baking.
Use thinly sliced butternut squash instead of zucchini, layer with béchamel infused with sage, and top with fontina or Gruyère cheese.
Swap out the usual cheese for something with a different flavor profile. A smoked gouda or provolone can add depth, while a crumbled feta or goat cheese can introduce a tangy kick. For a sharper note, try aged cheddar or Gruyère.
Before assembling the gratin, salt the zucchini slices and let them sit in a colander for 10-15 minutes to draw out excess moisture. Pat them dry to prevent a soggy gratin.
Use the freshest zucchini and ripest tomatoes available. Opt for heirloom tomatoes for better flavor and high-quality aged cheeses like Gruyère or Parmesan for the topping.
If using cream, gently heat it with herbs and garlic to infuse flavor, then strain before pouring over the gratin for a richer taste.
Assemble the gratin with careful layering – start with zucchini, then tomatoes, followed by cheese and seasoning to ensure even distribution of flavors.
Combine breadcrumbs with melted butter and grated Parmesan for a crispy, flavorful topping. Use Panko for extra crunch.
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