Zucchini Tomato Gratin

5 from 6 votes

Alternating rows of thinly-sliced zucchini, potato, and tomato are baked in olive oil, tomato sauce, and Italian seasonings.

Prep Time15

Cook Time1

Resting Time10

Total Time1 25

Course: Side Dish

Cuisine: American, Italian

Keyword: baked vegetables, zucchini tomato gratin

Servings:

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.