Zucchini and Tomato Gratin

Episode 104: Veg-In!
Recipe: Zucchini and Tomato Gratin

You can prepare this colorful gratin up to 1 day ahead. Fresh oregano will add the most flavor, but dried can be used if fresh is not available.

Zucchini and Tomato Gratin

Serves 6

4 zucchini, about 6 inches long (1 1/2–1 3/4 pounds)
3 large ripe tomatoes (about 1 1/2 pounds), cut into 12 slices each
1/4 cup olive oil

TOPPING
3 tablespoons freshly grated Parmesan cheese
1 slice firm whole wheat bread, cubed (1/2 cup)
3 fresh oregano sprigs (about 30 leaves) or 1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon extra virgin olive oil

Preheat the oven to 400 degrees.

Trim the zucchini and cut it in half crosswise. Cut each half lengthwise into 4 slices.

Arrange alternating slices of the zucchini and tomato in a 12-by-9-by-2-inch gratin dish and pour the olive oil on top. (The gratin can be prepared to this point up to a day ahead, covered, and refrigerated.)

FOR THE TOPPING: Combine the cheese, bread, oregano, salt, and pepper in a mini-chop and process to crumbs. Transfer the mixture to a bowl and stir in the oil. Set aside.

At serving time, sprinkle the gratin with the topping. Bake for 35 minutes, or until the vegetables are tender and moist and the top is nicely brown.

Copyright © 2011 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt. All rights reserved.

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  • aly

    substituted squash for the zucchini and it turned out fabulous as well. quick and easy recipe :)

  • Beatrice Killigan

    This is an exquisite and delicate vegetable dish. I have been following master Chef Pepin from decades. I have all his books, a delight to read and inspire us all.
    My mom used to cook something similar to this dish, so I have good memories in my heart.
    Beatriz