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gratin of zucchini

How to make a gratin of zucchini and tomatoes

The combination of gratin of zucchini and tomatoes nutrients can be enriched with the ingredients you want and get the recipes that include them are full of health benefits.

gratin of zucchini
When making a gratin of zucchini and tomatoes, there are many possible techniques and recipes; in all cases, the result will be a gastronomic delicacy rich in nutrients. In addition to the health benefits, it is an attractive and intense flavor, worthy of any celebration.

Vitamins and minerals make tomato a powerful antioxidant ; For its part, the zucchini contains healthy trace elements.

Here are three ways to prepare this delicious dish:

Zucchini with tomato sauce and gratins

sauce and gratins

  • 2 zucchini
  • 1 can of crushed tomatoes (250 g)
  • A large onion
  • ¾ cup of grated cheese (150 g)
  • 3 tablespoons butter (60 g)
  • 3 cheeses (50 g)
  • 4 tablespoons of olive oil (60 ml)
  • a pinch of salt
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After washing them well, remove the ends of the zucchini, peel them and cut them into strips half a centimeter thick.
In a pot with boiling water and salt, place the zucchini. We leave them for 7 minutes and drain them.
For the tomato sauce, peel and chop the onion and put on a low heat in a pan with oil. We add the salt.
Pour the crushed tomato and cook over low heat for eight minutes, stirring frequently. We reserve
In a baking sheet greased with butter we place a layer of grated cheese, followed by a layer of zucchini and then another layer of grated cheese.
A layer of tomato sauce is placed, another layer of grated cheese is added and the cheeses are distributed.
To finish, the tablespoons of butter are placed along the surface to help melt all the cheese .
In the oven, previously heated to 200 C, the tray is introduced and left for about 25 minutes or until the surface is golden and browned.

Gratin of zucchini and tomato


  • 1 medium zucchini
  • 2 tomatoes
  • Grated cheese
  • Bread crumbs
  • Oregano to taste
  • Olive oil
  • a pinch of salt
  • A pinch of pepper



Wash the zucchini and tomato well and cut them into slices.
Place them on a greased baking sheet, alternating both vegetables.
Sprinkle the bread crumbs and oregano on top, together with a stream of olive oil.
Also salt and black pepper is sprinkled, before adding the grated cheese (in sufficient quantity to cover the tray).
In the oven preheated to 180 ° C, place the tray and let it cook for 20 minutes, until the cheese is browned and the vegetables are roasted.

Baked zucchini with cheese and tomato

Baked zucchini with cheese and tomato


  • 1 zucchini
  • 2 tomatoes
  • 1 clove garlic
  • 3 tablespoons of parmesan cheese (60 g)
  • Olive oil
  • a pinch of salt
  • A pinch of pepper


Wash and cut the sliced ​​zucchini.
The slices are placed in a pot with boiling water and salt for 5 minutes. Drain.
Next, put the slices in a baking dish, sprinkle with salt and pepper to taste and add half of the garlic clove cut into very thin pieces.
Cut the tomato into slices and place it on the zucchini . Season again and sprinkle the other half of the garlic.
Add another layer of zucchini, a splash of olive oil, salt and pepper.
Finally sprinkle with a generous layer of grated cheese, covering all the preparation.
We bake for 15 minutes at a temperature of 200 ° C.

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Zucchini with gratin tomatoes


  • 2 medium courgettes (200 g)
  • One clove of garlic
  • ½ cup of tomato sauce (125 ml)
  • 3 tablespoons grated cheese (60 g)
  • Oil and salt



After washing them, cut the courgettes into very thin slices.
In a pot, sauté the zucchini with the garlic cut into slices. Put the elaboration over low heat, cover and let them cook until they are tender.
Drain the zucchini and place them on a baking sheet, slightly greased.
Pour the tomato sauce . It is convenient to give a touch of sugar to compensate for the acidic flavor of the tomato sauce .
Salt and pepper to taste.
Cover with a layer of grated cheese.
Bring to the oven, with the grill on, until the cheese is golden brown. The temperature will be moderate, to avoid burning the cheese.

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