Make a practical summer tomato zucchini gratin with Parmesan, herbs, and a few dependable kitchen tools from Kiss the Cook.

Summer Tomato Zucchini Gratin with Parmesan and Herbs

Some summer recipes earn a permanent spot in the weeknight rotation because they look a little special without making a mess of the kitchen. This tomato zucchini gratin is one of those dishes. It turns a few peak-season vegetables, a little cream, and plenty of Parmesan into a bubbling side that feels right at home next to grilled chicken, roast pork, or a simple green salad.

It is also the sort of recipe that gets easier when you have a couple of practical tools on hand. Thin, even slices help the vegetables cook at the same pace, and a fine shower of Parmesan gives the top that browned, savory finish everyone wants to scoop onto the plate. If you like recipes that feel tidy, useful, and flexible, this one fits the Kiss the Cook kitchen nicely.

Why This Gratin Works on Busy Summer Evenings

Zucchini and tomatoes release moisture as they bake, which is exactly what you want in a gratin as long as the slices are even and the layers stay light. A quick pass with the Zyliss Easy Control Handheld Slicer helps keep the zucchini uniform, while the Zyliss Fine Grater makes fast work of Parmesan and garlic. The result is a casserole that is tender, flavorful, and still neat enough to serve at the table.

The cream mixture is intentionally simple. A few pumps with Mrs. Anderson's Stainless Steel Rotary Whisk Blender brings together cream, egg, herbs, and seasoning in seconds. That little step gives the gratin a custardy finish that holds the vegetables together without making the dish heavy.

Serve It With What You Already Have Planned

This is a dependable side dish, but it can also become a light supper with crusty bread and fruit. It pairs well with grilled sausages, baked chicken thighs, steak, or simply a plate of sliced melon and a crisp salad. If you are cooking for weekend company, you can assemble it earlier in the day, cover it, and refrigerate it until it is time to bake.

Because the flavors are gentle, this recipe is also easy to adjust. Add a little mozzarella for a stretchier top, swap basil for thyme, or tuck in a thin layer of onions if you want a deeper savory note. The basic method remains the same: even slices, modest seasoning, and enough cheese to brown beautifully.

Recipe Card

Prep time: 20 minutes
Cook time: 35 minutes
Total time: 55 minutes
Yield: 6 servings

Ingredients

• 2 medium zucchini, trimmed
• 3 medium ripe tomatoes
• 1 tablespoon olive oil, plus more for greasing the dish
• 1 clove garlic, finely grated or minced
• 3/4 cup heavy cream
• 1 large egg
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon chopped fresh thyme or 1/2 teaspoon dried thyme
• 1/4 cup chopped fresh basil, divided
• 1 cup finely grated Parmesan cheese, divided
• 1/3 cup plain breadcrumbs

Directions

1. Heat the oven to 400 degrees F. Lightly grease a 9-by-13-inch baking dish or a 2-quart casserole dish with olive oil.
2. Slice the zucchini and tomatoes into 1/8-inch to 1/4-inch rounds. If the tomatoes are especially juicy, lay them on paper towels for a few minutes to blot away excess moisture.
3. In a medium bowl, whisk together the heavy cream, egg, olive oil, garlic, salt, pepper, thyme, 2 tablespoons of the basil, and 1/2 cup of the Parmesan until smooth.
4. Arrange the zucchini and tomato slices in alternating rows across the baking dish, slightly overlapping them so the vegetables stand at a slight angle.
5. Pour the cream mixture evenly over the vegetables. Sprinkle the breadcrumbs over the top, then finish with the remaining 1/2 cup Parmesan.
6. Bake uncovered for 30 to 35 minutes, until the vegetables are tender, the cream is bubbling around the edges, and the top is golden brown.
7. If you want deeper color, broil for 1 to 2 minutes at the end, watching closely so the crumbs do not burn.
8. Let the gratin rest for 10 minutes before serving. Scatter the remaining basil over the top just before bringing it to the table.

Notes

• Choose firm zucchini and ripe but not overly soft tomatoes so the layers hold their shape.
• If your tomatoes are very large, remove some seeds to keep the gratin from becoming watery.
• For a heartier version, add 1/2 cup shredded mozzarella under the breadcrumb topping.

Storage

Cool leftovers within 2 hours, cover, and refrigerate for up to 3 days. Reheat portions in a 350 degree F oven until hot all the way through, or microwave individual servings until steaming.

Food Safety and Doneness

Bake until the center is hot and the egg-and-cream mixture is fully set, with no raw liquid remaining at the bottom of the dish. If you make the gratin ahead, keep it refrigerated until baking time and never leave the assembled dish at room temperature for more than 2 hours.

Shop This Recipe

If this kind of practical summer cooking is your speed, these tools make the prep especially easy:

• Zyliss Easy Control Handheld Slicer for even zucchini and tomato slices.
• Zyliss Fine Grater for Parmesan and garlic.
• Mrs. Anderson's Stainless Steel Rotary Whisk Blender for the quick cream mixture.

It is a simple dish, but that is part of the appeal. With a few good vegetables and dependable tools, dinner can feel thoughtful without becoming complicated.

Tags

Easy Side Dishes Kiss the Cook Parmesan Recipes Summer Vegetables Zucchini Recipes

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