Zucchini Tomato Gratin With Parmesan Crust

How to Make Zucchini Tomato Gratin With Parmesan Crust

Total time: 1 h · Yields 6 servings

1. 1

   Preheat and Prep

   Preheat your oven to 400°F (200°C). Grease a 9x13 inch baking dish or a large oval gratin dish with olive oil to prevent sticking.

2. 2

   Sauté Aromatics

   Heat 1 tablespoon of olive oil in a skillet over medium heat. Sauté the onions until translucent, then add the garlic and cook for 1 minute until fragrant. Spread this mixture across the bottom of the baking dish.

3. 3

   Layer the Vegetables

   Arrange the zucchini and tomato slices in the dish, alternating them in overlapping rows. Season the layers generously with salt, pepper, and a drizzle of olive oil.

4. 4

   Mix the Topping

   In a small bowl, combine the panko breadcrumbs, Parmesan cheese, fresh thyme, and melted butter. Stir until the mixture resembles wet sand.

5. 5

   Bake the Gratin

   Sprinkle the breadcrumb mixture evenly over the vegetables. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 15 to 20 minutes until the vegetables are tender and the crust is golden brown.