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Zucchini e Pomodori Gratinati (Zucchini and Tomato Gratin)

Rated as 4.71 out of 5 Stars

"A quick and easy vegetarian dish for two, or a starter for 4, or even a side. A rustic Italian favorite, taught me by my Roman friends. If serving as a main, then crusty bread, torn off the loaf by hand, and a green salad with a lemon and/or lime vinaigrettey dressing cannot be bettered. "
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1 h servings 412
Original recipe yields 2 servings (1 9x12-inch dish)


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  1. Preheat oven to 375 degrees F (190 degrees C). Move oven rack into the top third of the oven.
  2. Heat the olive oil in a large skillet over medium heat, and spread the zucchini slices into the skillet in a single layer. If they don't fit, cook them in batches. Sprinkle pieces of garlic over the zucchini, and cook until the zucchini are golden brown on both sides, about 8 minutes per side. Remove from heat.
  3. Arrange the slices of zucchini in an 9x12-inch glass baking dish, alternating with slices of mozzarella cheese and tomato, so that the slices overlap each other in a neat row pattern. Sprinkle the Parmesan cheese and basil over the dish, and season to taste with salt and pepper.
  4. Bake in the preheated oven until the cheese is melted and brown and the dish is bubbling, about 30 minutes.


  • Cook's Note
  • If you wish to take a bit extra time, put the freshly sliced zucchini in a colander in layers, salting each layer as you go. Then place a suitably sized plate (or equivalent) on the top and weigh it down (scale weights are good for this -- although I have used big liter bottles of water before now and/or bags of sugar!). After 30 or so minutes, a surprising amount of water will have been drawn out. You can then dry the slices thoroughly with a clean cloth, or paper kitchen towel (careful not to leave paper behind!) and then they're ready for cooking.

Nutrition Facts

Per Serving: 412 calories; 26.4 24.9 23.8 43 563 Full nutrition

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Read all reviews 81
  1. 96 Ratings

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Most helpful positive review

very good stuff! after a trial run prior to bird day, i made a couple small changes. i fried about 6 pieces of bacon, fried some onion and the garlic in the butter and some bacon grease then pro...

Most helpful critical review

This was good and tasty. Not enough to the recipe torate more stars but very easy and I would make again.

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very good stuff! after a trial run prior to bird day, i made a couple small changes. i fried about 6 pieces of bacon, fried some onion and the garlic in the butter and some bacon grease then pro...

Loved this! Great use of summer staples. I thought I had mozzarella in the fridge but it turns out it was muenster - so I used it anyway. It was great. I did half of the topping as directed,...

Really yummy. I actually only used 2 zucchini's thinly sliced and sauted/browned in EVOO. I did two layers - zucchini/garlic, 2 oz mozz, tomato, zucchini, 2 oz mozz, basil, tom and then topped...

One of my favorite recipes already! I used all fresh quality ingredients, minus the tomatos the first time because mine had gone bad. You can bet I am going to make this again soon with the toma...

I made this now two times. The first time I did half the recipe and had to cook the zucchini in 3 batches. I cooked on medium but, I still had to rinse the pan with some hot water in between ba...

This is really good and very simple to make AND if you are like me and have gazillions of tomato's and zucchini from your garden... well... give it a try. I add a ton more basil than they call f...

DH and I really enjoyed this. Although I love zucchini, in many recipes the mild flavor gets lost or covered by stronger flavors. That is not the case here. The zucchini is just as much of a sta...

The beauty is in it's simplicity. I laid it out just as you pictured it, Phil, and it was delicious. I served it with sliced baguettes schmeared with a mix of softened butter, parmesan, and ga...

This is simple perfection in a baking dish, and pretty quick to put it together. The only thing I had to do differently was to saute my garlic separately as it over browned when I put it in the...