Zucchini and Tomato Gratin

Zucchini And Tomato Gratin Recipe

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Diana Perry


This year we have two tomato plants that are trying to imitate Jack's Bean Stalk! I know I will be needing some new ways to enjoy all those tomatoes and this looks like something we'd really like.

★★★★★ 1 vote
10 Min
35 Min


1 Tbsp
extra-virgin olive oil
2 clove
garlic, minced
2 Tbsp
finely chopped onion
fresh basil leaves, chopped
1/2 c
white rice
2 small
zucchini, sliced 1/4" thick
4 medium
tomatoes, sliced 1/2" thick
1 c
boiling water
salt and freshly ground black pepper
1/2 c
grated asiago cheese
substitute 1/4 cup grated parmesan or romano for the asiago cheese, if desired.

How to Make Zucchini and Tomato Gratin


  • 1Preheat oven to 375 degrees F.
  • 2Put oil in an 8-inch square baking dish, and spread to coat the bottom; sprinkle the garlic, onion and basil over the oil.
  • 3Spread rice over the top; layer the zucchini and tomato slices over the rice, and pour the boiling water over the top; season with salt and pepper to taste.
  • 4Bake for 20 minutes; sprinkle the cheese over the top and bake for another 10-15 minutes, or until the cheese is golden brown, and the vegetables and rice are cooked.
  • 5Per Serving: 198 calories, 8 g fat; 7 g protein; 26 g carbohydrates; 2 g fiber; 50 mg sodium

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About Zucchini and Tomato Gratin