Tomato and Zucchini Gratin with Parmesan and Thyme
A warm summer vegetable gratin layering tender tomatoes and zucchini with Parmesan and fresh thyme baked to golden perfection. This french-inspired vegetarian ready in about 55 minutes pairs grated Parmesan cheese, fresh thyme leaves, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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.
Ingredients
- 3 large, sliced into 1/4-inch rounds ripe tomatoes
- 2 medium, sliced into 1/4-inch rounds zucchini
- 3/4 cup grated Parmesan cheese
- 2 tsp fresh thyme leaves
- 2 minced garlic cloves
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup panko breadcrumbs
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 375°F. Lightly grease a 9x9-inch baking dish with 1 tbsp olive oil.
- Step 2: Arrange alternating layers of 3 large sliced tomatoes and 2 medium sliced zucchinis in the dish, overlapping slightly.
- Step 3: In a small bowl, combine 3 tbsp olive oil, 2 minced garlic cloves, 1 tsp salt, 1/2 tsp black pepper, and 2 tsp fresh thyme leaves. Drizzle this mixture evenly over the layered vegetables.
- Step 4: Sprinkle 3/4 cup grated Parmesan cheese evenly on top, followed by 1/4 cup panko breadcrumbs for a crunchy finish.
- Step 5: Bake uncovered for 35-40 minutes until vegetables are tender and the top is golden brown and bubbling.
- Step 6: Let cool for 5 minutes before serving warm as a hearty summer side dish.
Frequently asked questions
How long does Tomato and Zucchini Gratin with Parmesan and Thyme 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 Tomato and Zucchini Gratin with Parmesan and Thyme?
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 grated parmesan cheese from drying out.
Can I substitute ingredients in Tomato and Zucchini Gratin with Parmesan and Thyme?
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 Tomato and Zucchini Gratin with Parmesan and Thyme 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 Tomato and Zucchini Gratin with Parmesan and Thyme 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.
