Italian Oven-Baked Zucchini and Tomato Gratin with Parmesan

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Layers of zucchini and ripe tomatoes baked with garlic and Parmesan cheese create a comforting Italian vegetable gratin. This italian-inspired vegetarian (vegetarian) ready in about 55 minutes pairs olive oil, garlic cloves, minced, grated Parmesan cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 4 Italian cuisine 180 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F. Lightly grease a 9x9 inch baking dish with 1 tbsp olive oil.
  2. Step 2: In a bowl, toss 3 cups thinly sliced tomatoes with 2 tbsp olive oil, 3 minced garlic cloves, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dried Italian seasoning until evenly coated.
  3. Step 3: Arrange a layer of 4 cups thinly sliced zucchini evenly in the bottom of the dish. Top with half of the tomato mixture and sprinkle with 1/2 cup grated Parmesan cheese.
  4. Step 4: Repeat layering with remaining zucchini and tomatoes, then finish with the remaining 1/2 cup Parmesan cheese.
  5. Step 5: Drizzle the remaining 1 tbsp olive oil on top and bake uncovered for 35-40 minutes until the vegetables are tender and the cheese is golden and bubbling.
  6. Step 6: Remove from oven, sprinkle with 2 tbsp chopped fresh basil, and let rest 5 minutes before serving.

Equipment for this recipe

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Frequently asked questions

How long does Italian Oven-Baked Zucchini and Tomato Gratin with Parmesan take to make?

Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Italian Oven-Baked Zucchini and Tomato Gratin with Parmesan?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Italian Oven-Baked Zucchini and Tomato Gratin with Parmesan?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Italian Oven-Baked Zucchini and Tomato Gratin with Parmesan for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Italian Oven-Baked Zucchini and Tomato Gratin with Parmesan vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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