Ingredients

For the Gratin:

• 4 zucchini, sliced
• 4 tomatoes, sliced
• 150g spinach, chopped
• 100g cheese, grated (any melty cheese you like!)
• 1 clove garlic, minced
• 200g mozzarella cheese, cubed
• 40g Parmesan cheese, grated
• Fresh basil leaves (for garnish)
• Salt, to taste
• Olive oil (for greasing)
• Provençal herbs (to taste)

For the Marinara Sauce:

• 1 liter water
• Salt, to taste
• Vegetable oil
• 1 onion, chopped
• 3 cloves garlic, chopped
• 1 red pepper, chopped
• 200g cherry tomatoes, halved
• 3 tablespoons tomato paste
• Salt, pepper, paprika (to taste)

Steps on How to Make It

1. Prepare the Marinara Sauce

Begin by making the marinara sauce (if using homemade). Heat a large pan over medium heat and add a tablespoon of vegetable oil. Once the oil is hot, add the chopped onion and garlic. Sauté for 3-4 minutes until the onion becomes translucent. Then, add the chopped red pepper and cook for another 2 minutes until softened.

Add the halved cherry tomatoes, cooking for an additional 5 minutes until the tomatoes begin to break down. Stir in the tomato paste and water, mixing well to combine. Season with salt, pepper, paprika, and any other spices you prefer, such as a pinch of chili flakes for heat or some Italian seasoning. Let the sauce simmer for 10-15 minutes to allow the flavors to meld together. Once done, set the sauce aside.

2. Prepare the Vegetables

While the sauce is simmering, slice your zucchini and tomatoes. If you haven’t done so already, chop the spinach and grate your cheese. Preheat your oven to 180°C (350°F) and lightly grease a baking dish with olive oil.

3. Assemble the Gratin

Start by layering your sliced zucchini and tomatoes alternately in the prepared baking dish. After each layer of vegetables, sprinkle a little salt, minced garlic, and Provençal herbs. Add a layer of chopped spinach on top of the veggies for an added layer of flavor and nutrients. Continue layering until all the vegetables are used up.

4. Add the Cheese

Once the vegetables are layered, sprinkle the grated melty cheese evenly over the top, followed by the cubed mozzarella cheese. Add the grated Parmesan cheese on top for an extra layer of richness.

5. Top with Marinara Sauce

Pour the homemade marinara sauce evenly over the layered vegetables and cheese, ensuring that the sauce covers the entire dish. Use a spoon to spread it evenly, allowing the sauce to penetrate the layers.

6. Bake the Gratin

Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25-30 minutes, until the vegetables have softened. Then, remove the foil and bake for an additional 10-15 minutes until the cheese is golden and bubbly.

7. Garnish and Serve

Once the gratin is finished baking, remove it from the oven and let it rest for 5 minutes. Garnish with fresh basil leaves for a fragrant, vibrant touch. Serve the gratin hot, and enjoy it as a side dish, main course, or paired with your favorite protein.

Prep Time:

15 minutes

Cooking Time:

45 minutes

Total Time:

1 hour

Calories (per serving):

Approximately 250-300 kcal per serving (depending on the type and amount of cheese used)

Servings:

Serves 4-6

Explanation of the Recipe: Why It’s Timeless

This Baked Zucchini & Tomato Gratin with Mozzarella and Parmesan is a timeless dish that combines the best of seasonal vegetables with rich, melty cheeses and a savory marinara sauce. It’s perfect for any occasion—whether as a comforting weeknight dinner or as a side dish to impress guests at a dinner party.

The beauty of this recipe lies in its simplicity. By using just a handful of fresh ingredients like zucchini, tomatoes, spinach, and garlic, you create a dish that feels both homey and special. The addition of mozzarella and Parmesan cheeses elevates the gratin to new heights, adding richness and flavor without overwhelming the natural freshness of the vegetables. And when topped with a delicious marinara sauce, the gratin becomes a true celebration of Mediterranean flavors.

This dish is also versatile and can easily be adapted based on what ingredients you have on hand. You can use different cheeses such as Gruyère or cheddar, swap out the zucchini for eggplant, or add other vegetables like mushrooms or bell peppers. The recipe works wonderfully whether you’re serving it as a vegetarian main or as a side dish alongside grilled chicken, fish, or even a hearty steak.

The blend of textures in the gratin is another reason why this recipe is so timeless. The soft, juicy vegetables contrast beautifully with the crispy, golden cheese on top, creating a satisfying bite every time. The flavors are complex yet comforting, with the sweetness of the tomatoes, the savory richness of the cheeses, and the earthiness of the Provençal herbs coming together in perfect harmony.

Nutritional Facts (per serving)

• Calories: 250-300 kcal
• Protein: 12 g
• Carbohydrates: 20 g
• Fats: 16 g
• Fiber: 5 g
• Sugar: 7 g
• Sodium: 600 mg (can be reduced with less salt or low-sodium marinara)
• Vitamins and Minerals: High in Vitamin A, Vitamin C, Calcium, Iron, and Magnesium

FAQs

1. Can I make this gratin ahead of time?
Yes, you can prepare this gratin ahead of time. Simply assemble the dish, cover it, and refrigerate it for up to 24 hours before baking. When you’re ready to bake, remove it from the fridge and allow it to come to room temperature for 15 minutes before placing it in the oven. You may need to add a few extra minutes to the cooking time if baking from cold.

2. Can I use store-bought marinara sauce?
Absolutely! If you’re short on time, using store-bought marinara sauce is a great option. Just make sure to choose one that’s high quality and has a flavor you love. You can also customize the store-bought sauce by adding fresh herbs like basil or oregano to enhance the flavor.

3. Can I make this dish without cheese?
While cheese adds a rich, melty texture that is a key part of the gratin, you can make a dairy-free version by using plant-based cheeses or omitting the cheese entirely. For a richer flavor without cheese, try adding a few tablespoons of nutritional yeast to the vegetable layers.

4. Can I freeze this gratin?
Yes, you can freeze this gratin! After baking, allow it to cool completely before transferring it to an airtight container. It can be frozen for up to 3 months. When you’re ready to eat, simply thaw it in the refrigerator overnight and reheat it in the oven.

Tips for Making the Perfect Gratin

• Don’t Overcrowd the Dish: When layering the vegetables, make sure not to overcrowd the dish. This ensures that the vegetables bake evenly and get tender without becoming soggy.
• Use Fresh Herbs: Fresh basil and Provençal herbs are key to giving this gratin its aromatic flavor. Be sure to use fresh herbs whenever possible, but dried herbs will also work in a pinch.
• Adjust the Cheese: If you prefer a different type of cheese, feel free to experiment! Gruyère, gouda, or even a sharp cheddar can add a unique flavor profile to this gratin.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. The gratin can also be frozen for up to 3 months. Reheat the gratin in the oven at 180°C (350°F) until heated through and the cheese is bubbly again.

Conclusion

This Baked Zucchini & Tomato Gratin with Mozzarella and Parmesan is more than just a dish; it’s an experience. Whether you’re enjoying it as a weeknight dinner, serving it to friends and family, or preparing it for a special occasion, this gratin is sure to impress. Its beautiful layers of fresh vegetables, rich cheeses, and savory marinara sauce come together to create a meal that is both comforting and sophisticated. The best part? It’s easy to make, adaptable to your tastes, and a guaranteed crowd-pleaser every time. So grab your ingredients, preheat the oven, and prepare for a flavorful, satisfying meal that will leave everyone asking for seconds!