Zucchini and Tomato Gratin

• 1 ½ cups shredded mozzarella cheese (or dairy-free alternative)
• 3 medium zucchinis, thinly sliced
• 2 cups cherry tomatoes, halved
• 1 small red onion, thinly sliced
• 3 cloves garlic, minced
• ½ cup grated Parmesan cheese (or dairy-free alternative)
• ¼ cup olive oil
• 2 tablespoons fresh basil, chopped
• 1 teaspoon dried oregano
• Salt to taste
• Black pepper to taste
• 1 teaspoon red pepper flakes (optional)

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large bowl, toss zucchini, cherry tomatoes, red onion, garlic, olive oil, oregano, salt, pepper, and red pepper flakes if using.
3. 3 Transfer the vegetable mixture to a greased 9x13 inch baking dish.
4. 4 Sprinkle mozzarella cheese evenly over the vegetables.
5. 5 Top with Parmesan cheese.
6. 6 Bake for 40 minutes or until vegetables are tender and cheese is bubbly and golden.
7. 7 Remove from oven and let cool for 5 minutes.
8. 8 Sprinkle with fresh basil before serving.

Nutrition

Tips

• For a crispier top, broil for an additional 2-3 minutes at the end, watching closely to avoid burning.
• Feel free to substitute summer squash for some of the zucchini if desired.
• This dish can be made ahead and refrigerated for up to a day before baking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.

Serving Suggestions

• Pair with a fresh green salad for a light meal.
• Serve alongside grilled chicken for a heartier option.

FAQ