Zucchini (Courgette) and Tomato Gratin with Mozzarella

This is what my counter looks like every few days.

Well, not the peaches and nectarines… I buy those every week.

My freezer is full.

It’s time to get creative with tomatoes!

Of course, I still have the zucchini, as well…..Tomatoes

Zucchini (Courgette) and Tomato Gratin with Mozzarella

Preparation and cooking time:   55 minutes
Thin slices let the flavors meld together easily.  

Zucchini Tomato Bake


  • 1 medium zucchini, 8″ long (20cm)
  • 2 – 3 garden fresh tomatoes
  • 2 tbs fresh chives, snipped
  • lots of fresh basil
  • 1 package mini-mozzarella balls, each ball cut in half
  • 1/4 cup grated Parmesan
  • 4 tsp olive oil

Tomato Zucchini Gratin


  • Thinly slice zucchini, about 1/8th inch (.65cm). 
  • Slice tomatoes as thinly as you can, but at least as thin as zucchini. 

  • Put 1 tsp olive oil in 8 or 9 inch (20 – 25cm) baking dish and swirl around to coat bottom.  
  • Layer half of the zucchini, then half of the tomatoes, half of the herbs and half of then mozzarella. 
  • Repeat layers once. 
  • Drizzle remaining 1 tbs oil over top. 
  • Cover with foil and bake in 400F (200C) oven for 30 minutes. 
  • Remove foil, sprinkle with Parmesan and bake for another 10 minutes. 
  • Serve from baking dish.

One of the easiest dishes to make when you have an abundance of tomatoes (or not) is simply to bake them.  I like to hollow them out a bit and fill with something interesting.

Baked Tomatoes

Bell pepeprs are plentiful this time of year as well as cucumbers and onions…..



For something different, peel, cook and purée the tomatoes and make a flan…

Tomato Flan with Couscoius Salad


I found a great looking Tomato and Onion Tart over at Life’s A Feast.

And 30 Tomato Recipes at Midwest Living.

Almost forgot – my favorite Tomato Quiche

Happy Tomato Season!

8 thoughts on “Zucchini (Courgette) and Tomato Gratin with Mozzarella”

  1. I’ll be trying that delicious looking gratin tomorrow. Lots of zucchini from the garden and lots of tomatoes from the farmers market. Thanks for the recipe!

  2. Such a rich time of year! I didn’t get to my favorite farm market this week, or my counter would look like yours. I keep trying to make a tomato-onion tart. This might be the week it happens.
    That gratin is lovely.

  3. Christine, I hope you like it. I’m just glad it’s cooled off enough to use the oven.
    Mimi, a tomato – onions tart is on my list, too – maybe this weekend.
    Thanks, Marina, I planted 14 different varieties – such fun!
    manningroad, best part of summer.
    Kirsten, come on over ;-))
    Zoomie, we eat that many every week – 4 per day each…. Love peach season!
    Val, thanks – we do… often.

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