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overhead shot of zucchini, tomato, and potato slices arranged accordion style in a baking dish.
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5 from 5 votes

Zucchini Tomato Gratin

Alternating rows of thinly-sliced zucchini, potato, and tomato are baked in olive oil, tomato sauce, and Italian seasonings.
Prep Time15 mins
Cook Time1 hr
Resting Time10 mins
Total Time1 hr 25 mins
Course: Side Dish
Cuisine: American, Italian
Keyword: baked vegetables, zucchini tomato gratin
Servings: 8
Calories: 132kcal


  • 1 cup tomato sauce
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil, divided
  • 2 teaspoons Italian seasoning, divided
  • 3 to 4 tomatoes, cut into ¼-inch thick slices, I use roma tomatoes or tomatoes off the vine
  • 2 small zucchini, cut into ¼-inch thick slices
  • 3 to 4 small yukon gold potatoes, cut into ⅛-inch thick slices
  • Salt and fresh ground black pepper, to taste
  • ½ cup shredded parmesan cheese
  • Chopped fresh parsley, for garnish


  • Preheat oven to 375˚F.
  • On the bottom of a 2-quart baking dish mix together the tomato sauce with garlic, 1 tablespoon olive oil, and 1 teaspoon Italian seasoning.
  • Arrange the sliced veggies upright, alternating between tomatoes, zucchini, and potatoes. Fit them tightly against one another until the baking dish is filled.
  • Season with remaining Italian seasoning, salt, and fresh ground black pepper.
  • Drizzle the remaining olive oil over the veggies.
  • Cover with aluminum foil and bake for 35 minutes.
  • Remove aluminum foil, sprinkle top with shredded parmesan, and continue to bake for 20 to 30 minutes, or until veggies are tender and bubbly.
  • Remove from oven and let stand 10 minutes.
  • Garnish with parsley.
  • Serve.


To cut the veggies easily, use a mandolin. Be careful, they're sharp.


Calories: 132kcal | Carbohydrates: 17g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 4mg | Sodium: 271mg | Potassium: 625mg | Fiber: 3g | Sugar: 4g | Vitamin A: 674IU | Vitamin C: 30mg | Calcium: 109mg | Iron: 1mg