Recipe courtesy of Michael Lomonaco

Tomato and Zucchini Gratin

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  • Level: Easy
  • Yield: 6 to 8 servings
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3 pounds ripe plum tomatoes

3 pounds firm zucchini

1/2 cup dried bread crumbs

1/4 cup freshly grated Parmesan cheese

2 tablespoons chopped fresh flat leaf parsley

1 tablespoon chopped fresh thyme

1 tablespoon chopped fresh oregano

Salt and freshly ground black pepper to taste

1/4 cup fruity olive oil


  1. Slice the tomatoes and zucchini into 1/4-inch thick round slices, as uniformly as you can. On a cookie sheet or ovenproof platter, overlap the tomato and zucchini in a decorative pattern, like red and green shingles on a gingerbread house. Blend all the dry ingredients together, then scatter them evenly over the tomatoes and zucchini. Sprinkle the olive oil on top and bake in a 375 degree oven until golden and crusty, about 20 minutes. Present the platter or sheet at the table, using a cake server or metal spatula to slide several overlapping pieces onto each diner's plate.;