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 (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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
