Summer is the perfect time to make this delicious Zucchini and Tomato Au Gratin. Packed with flavor and oozing with cheesy goodness, it’s the perfect side to any main dish!
My grandmother was an amazing cook! Just walking into her house, bold aromas would hit your nose. Instantly, you couldn’t wait to get to the kitchen to see what she was cooking up that day. With a taste here and there, she knew exactly what ingredients to add to create a masterpiece. One bite is all it took and you’d be hooked on her cooking.
This Zucchini and Tomato Au Gratin is a favorite side of mine that she used to make. It’s super delicious and easy to put together. In addition, it goes well with steak, chicken and pork. Summer is a great time to make this dish, as fresh zucchini is in abundance at the grocery store.
Fun Facts!
- Zucchini is a variety of summer squash that can be eaten raw or cooked.
- The word “zucchini” comes from the Italian word “zucca” which means squash.
- The Italians brought zucchini to the United States in the 1920s.
- April 25th is National Zucchini Bread Day.
- Zucchini s most often referred to as a vegetable but it’s actually a fruit!
- The flowers of a zucchini are edible and often fried.
- Zucchini are most often dark green but some range in color from yellow-green to black.
- The longest zucchini measures 8ft 3.3 inches and was grown by Giovanni Batista Scozzafava.
- Zucchini leaves and stems have small prickly trichomes (plant hairs).
- It’s the only fruit that starts with the letter Z.
Zucchini and Tomato Au Gratin-Ingredients
Pepper, bread crumbs, salt, zucchini, extra sharp cheddar cheese, butter, onion, garlic and tomatoes.
Zucchini and Tomato Au Gratin-Instructions
- Wash zucchini and tomatoes.
- Cut tomatoes in half.
- Although you can leave the skin on the zucchini, I like to “zebra” the zucchini. Leaving some white and green. Take a knife and work your way down the zucchini to peel. Keep about a 1/4 inch of green and repeat. Cut zucchini into about 1/2 inch rounds.
- Dice about a 1/2 onion (1/4 cup). Peel garlic clove and mince.
- Add 2 tablespoons of butter, onion and garlic to a pan and sauté until onions are tender.
- Add cut zucchini rounds to the pan. Over medium heat, sauté zucchini until tender (15-20 minutes).
- Use a slotted spoon. Layer zucchini on the bottom of the casserole dish.
- Add 1/2 of the cut tomatoes, shredded cheese and repeat.
Bread Crumb Topping-Instructions
- In a small pan, add butter and bread crumbs. You can use store bought ones or fresh bread crumbs. My grandmother always “made her own” bread crumbs. To make fresh crumbs, grate 2 hamburger buns or 2-3 hot dot buns.
- Over medium heat, stir until bread crumbs are crisp and brown.
- Add bread crumbs to the top.
- Bake for 25-30 minutes or until bubbly.
- Scoop and enjoy!
Left overs can be refrigerated for up to 3 days.
Make Ahead of Time
Short on time? Planning for a party? A great thing about this side is that it can be made ahead of time. Simply follow all the steps, put ingredients together in the casserole dish and refrigerate. Take casserole out of the refrigerator. Keep at room temperature for about 30 minutes, then bake in a preheated oven for 25-30 minutes or until bubbly.
For other delicious vegetable sides try our:
Grilled Parmesan Potato Wedges
Fresh Zucchini and Tomato Tart
Zucchini and Tomato Au Gratin
Equipment
- Sauté Pan
- Casserole dish
Ingredients
- 2 tbsp butter
- 1/4 cup onion diced/chopped
- 1 clove garlic minced
- 2 lbs zucchini cut into 1/2 inch rounds
- 1 pint cherry tomatoes cut in half
- 1 1/2 cups extra sharp cheddar cheese shredded
- salt and pepper to taste
Bread Crumb Topping
- 1 1/2 cups bread crumbs fresh or packaged
- 2 tbsp butter
Instructions
- Wash zucchini and tomatoes. Cut tomatoes in half.
- Dice onion.
- Peel garlic clove and mince.
- Add 2 tablespoons of butter, onion and garlic to a pan and sauté until onions are tender.
- Cut zucchini into about 1/2 inch rounds.
- Add zucchini rounds to pan. Over medium heat, sauté zucchini until tender.
- Use a slotted spoon. Layer zucchini on the bottom of the casserole dish.
- Add 1/2 of the cut tomatoes, shredded cheese and repeat.
Bread Crumb Topping
- In a small pan, add butter and bread crumbs.
- Over medium heat, stir until bread crumbs are crisp and brown.
- Add bread crumbs to the top.
- Bake for 25-30 minutes or until bubbly.
- Enjoy!
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