Zucchini, Eggplant and Tomato Gratin Recipe

Nothing says summer quite like a dish packed with fresh zucchini, eggplant, and tomatoes baked into a warm, golden gratin. I always find this recipe highlights the natural sweetness of each veggie, and it’s just so comforting.

It’s such a good way to use up those extra summer vegetables. Plus, you end up with something that looks impressive but doesn’t take much effort at all.

Layering the veggies is simple, and seasoning them just right brings out their best. I love how this Zucchini, Eggplant, and Tomato Gratin turns fresh produce into a meal that’s both healthy and super satisfying.

The ingredients are easy to find, and the steps are straightforward. You’ll get a dish that feels right at home for a cozy dinner with friends or family.

As you try the recipe and taste the finished dish, you’ll notice how the textures and flavors balance each other out. It’s those little touches—like a sprinkle of cheese or a bit of extra olive oil—that really make it stand out.

Zucchini, Eggplant And Tomato Gratin Recipe

This dish layers tender vegetables with a crisp, cheesy topping. It’s honestly pretty simple to put together, but it always looks and tastes like you spent way more time on it than you did.

Fresh produce, good olive oil, and even baking really make all the difference here. I always reach for the ripest tomatoes I can find.

Equipment

• Sharp knife for slicing the vegetables evenly.
• Cutting board to keep prep clean and organized.
• Large skillet for lightly cooking the eggplant and zucchini before baking.
• Mixing bowl for combining breadcrumbs, cheese, and seasonings.
• Baking dish (about 9×13 inches) to layer the gratin.
• Measuring cups and spoons for accurate ingredient portions.
• Spatula or spoon for spreading the layers evenly.
• Oven mitts for safe handling of the hot dish.
• Aluminum foil to cover the gratin if it browns too quickly.

I like to set out all my tools before starting. Makes the whole process a lot smoother, trust me.

Ingredients

• 2 medium zucchini, thinly sliced
• 1 medium eggplant, thinly sliced
• 3 large tomatoes, sliced
• 3 tbsp extra virgin olive oil
• 2 cloves garlic, minced
• ½ cup breadcrumbs
• ½ cup grated parmesan cheese
• 1 tbsp chopped fresh parsley
• Salt and black pepper to taste

Fresh veggies and a good olive oil make a noticeable difference. I always prefer firm zucchini and ripe, juicy tomatoes for that perfect bite.

Instructions

• Preheat your oven to 375°F (190°C).
• Brush the eggplant and zucchini slices lightly with olive oil, then cook them in a skillet for 2–3 minutes per side. You want them just a bit soft, not mushy.
• Rub a little olive oil on the baking dish.
• Layer the zucchini, eggplant, and tomato slices in overlapping rows.
• Sprinkle each layer with garlic, salt, and pepper.
• In a bowl, mix breadcrumbs, parmesan cheese, parsley, and 1 tbsp olive oil.
• Spread the breadcrumb mixture evenly on top.
• Bake for 25–30 minutes until the top is golden and crisp.
• Let it rest for a few minutes before serving.

I usually check halfway through to make sure the top isn’t browning too fast. If it is, I just cover it with foil for the rest of the bake.

Notes

Sometimes I mix in a bit of mozzarella with the parmesan for a softer, meltier top. If the gratin looks dry before baking, I’ll drizzle on a bit more olive oil.

Adding a pinch of dried oregano or thyme between the layers gives the dish a nice boost. Leftovers last in the fridge for up to three days, and they reheat well in the oven.

Honestly, fresh herbs and a good cheese just brighten up the whole thing. The flavors come together in a way that feels both rustic and a little bit special.

Tasting Notes

I love how the zucchini, eggplant, and tomato come together in this dish. Each layer holds onto its own texture, but somehow they blend into this soft, savory bite that just works.

The tomatoes bring a gentle acidity, which really balances the mild sweetness of the zucchini and the deeper, almost smoky flavor of the eggplant.

The top turns golden and just a bit crisp. That little crunch gives a nice contrast to the tender veggies underneath.

When I pull it from the oven and taste it warm, I can tell the olive oil ties everything together with this smooth, earthy vibe. The vegetables stay moist but somehow don’t feel heavy at all.

Honestly, that makes this gratin a solid pick for a simple dinner.

For side dishes, I usually go for:

• A small green salad with lemon dressing
• Crusty bread to soak up the juices
• Maybe a bit of rice or couscous for extra texture

If I let it sit for a few minutes before serving, the flavors seem to settle and show up even more. Each bite feels balanced—fresh, soft, and lightly seasoned, which is just the way I like it.

---