Two of summer's stellar vegetables are layered here, along with a few other choice ingredients, to make a delicious baked gratin. As soon as it's pulled from the oven, fresh Parmesan cheese is sprinkled over the top.

Ken Haedrich
Source: EatingWell Magazine, Summer 2003




Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F. Coat a 9-by-13-inch baking dish (or similar gratin dish) with cooking spray.

  • Place garlic, basil and thyme on your chopping board; mince well. Spread half the breadcrumbs evenly in the prepared baking dish. Strew onion over the breadcrumbs. Distribute half the diced tomato over the onion, then sprinkle with half the garlic-herb mixture. Sprinkle with vinegar and 1/8 teaspoon salt.

  • Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add a third of the zucchini; you want it to saute, not stew, so don't crowd it. Saute, turning the pieces once, until golden and not quite tender, 1 to 1 1/2 minutes per side. When the slices are done, use a fork to transfer them to the gratin, overlapping the slices. Cook the remaining zucchini in two batches, each time using 2 teaspoons oil. Strew the remaining tomatoes and garlic-herb mixture over the zucchini. Season with the remaining 1/8 teaspoon salt and a grinding of pepper. Toss the remaining 1 cup breadcrumbs with the remaining 1 tablespoon oil and sprinkle over the gratin.

  • Bake the gratin until bubbly hot, 20 to 25 minutes. Remove from the oven and immediately sprinkle with Parmesan.


Tip: To make fresh breadcrumbs:
Trim crusts from firm sandwich bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/3 cup crumbs.

Nutrition Facts

297 calories; protein 11.9g 24% DV; carbohydrates 31g 10% DV; exchange other carbs 2; dietary fiber 6.2g 25% DV; sugars 9.7g; fat 15.2g 23% DV; saturated fat 3.3g 17% DV; cholesterol 6.8mg 2% DV; vitamin a iu 1883.7IU 38% DV; vitamin c 48.8mg 81% DV; folate 82.2mcg 21% DV; calcium 229.5mg 23% DV; iron 2.3mg 13% DV; magnesium 80.4mg 29% DV; potassium 874.7mg 25% DV; sodium 503.5mg 20% DV; thiamin 0.3mg 30% DV; added sugar 2g.

Reviews (3)

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3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
Just wondering when & how you're supposed to use the parm. cheese? Read More
Rating: 4 stars
I've made this recipe several times and I just love the stuff. I use zucchini and tomatoes fresh from the garden for best results but even the pale supermarket imitators are edible with this recipe. Use good parmesan you can get away with less. Read More
Rating: 5 stars
delicious creation exactly what i was craving. highly recommended. Read More