This delightful pesto zucchini and tomato gratin is a perfect blend of fresh vegetables and rich flavors. It's a simple yet elegant dish that can be served as a side or a main course. The combination of zucchini, tomatoes, and pesto topped with melted cheese creates a comforting and satisfying meal.
While most of the ingredients for this recipe are common, you might need to purchase pesto if you don't have it on hand. Pesto is a flavorful sauce made from basil, garlic, pine nuts, Parmesan cheese, and olive oil. You can find it in the condiment or pasta sauce aisle of your supermarket.
Ingredients For Pesto Zucchini And Tomato Gratin
Zucchini: A versatile summer squash that adds a mild flavor and tender texture to the dish.
Tomatoes: Juicy and slightly acidic, they balance the richness of the pesto and cheese.
Pesto: A fragrant sauce made from basil, garlic, pine nuts, Parmesan cheese, and olive oil.
Mozzarella cheese: Provides a creamy, melted topping that complements the vegetables.
Parmesan cheese: Adds a nutty, salty flavor that enhances the overall taste.
Salt: Enhances the natural flavors of the ingredients.
Pepper: Adds a hint of spice and depth to the dish.
Technique Tip for This Recipe
To ensure even cooking and a visually appealing presentation, try to slice the zucchini and tomatoes into uniform thickness. Using a mandoline slicer can help achieve consistent slices, making it easier to layer the vegetables neatly in the baking dish.
Suggested Side Dishes
Alternative Ingredients
zucchini - Substitute with yellow squash: Yellow squash has a similar texture and mild flavor, making it a great alternative.
tomatoes - Substitute with cherry tomatoes: Cherry tomatoes are sweeter and can add a burst of flavor, plus they hold up well when baked.
pesto - Substitute with basil vinaigrette: Basil vinaigrette offers a similar herbaceous flavor with a lighter, tangier profile.
mozzarella cheese - Substitute with provolone cheese: Provolone melts well and has a slightly sharper taste, which can add depth to the dish.
parmesan cheese - Substitute with pecorino romano: Pecorino Romano is saltier and has a more robust flavor, providing a nice contrast to the other ingredients.
salt - Substitute with sea salt: Sea salt has a cleaner taste and can enhance the flavors of the vegetables and cheese.
pepper - Substitute with white pepper: White pepper has a milder flavor and won't add black specks to the dish, keeping the presentation clean.
Other Alternative Recipes Similar to This Dish
How To Store / Freeze This Dish
- Allow the pesto zucchini and tomato gratin to cool completely after baking. This helps prevent condensation, which can make the dish soggy.
- Transfer the gratin to an airtight container. If you prefer, you can also cover the baking dish tightly with plastic wrap or aluminum foil.
- Store the container in the refrigerator. The gratin will keep well for up to 3-4 days.
- For longer storage, consider freezing the gratin. Wrap the cooled dish tightly in plastic wrap, then cover with a layer of aluminum foil to prevent freezer burn.
- Label the container with the date to keep track of its freshness.
- When ready to reheat, thaw the gratin in the refrigerator overnight if frozen.
- Preheat your oven to 350°F (175°C). Remove any plastic wrap and cover the dish with aluminum foil.
- Bake for 20-25 minutes, or until heated through. For a crispy top, remove the foil during the last 5 minutes of baking.
- Enjoy your reheated pesto zucchini and tomato gratin as a delicious leftover meal!
How To Reheat Leftovers
Oven Method: Preheat your oven to 350°F (175°C). Place the leftover pesto zucchini and tomato gratin in an oven-safe dish. Cover it with aluminum foil to prevent the cheese from drying out. Heat for about 15-20 minutes, or until it's warmed through and the vegetables are tender. Remove the foil for the last 5 minutes to let the cheese get bubbly again.
Microwave Method: Transfer a portion of the gratin to a microwave-safe dish. Cover it with a microwave-safe lid or a damp paper towel to retain moisture. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating. If needed, continue heating in 30-second intervals until warm.
Stovetop Method: Place the gratin in a non-stick skillet over medium-low heat. Cover the skillet with a lid to trap steam and heat evenly. Stir occasionally to prevent sticking and ensure even warming. Heat for about 5-7 minutes, or until the vegetables are tender and the cheese is melted.
Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the gratin in an air fryer-safe dish or on a piece of aluminum foil. Heat for about 5-7 minutes, checking halfway through to ensure it doesn't overcook. This method will help retain the crispiness of the cheese topping.
Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the gratin on a baking sheet or in a toaster oven-safe dish. Cover with foil to prevent the cheese from drying out. Heat for about 10-15 minutes, or until warmed through. Remove the foil for the last few minutes to let the cheese get bubbly and golden.
Best Tools for This Recipe
Oven: Preheat to 375°F (190°C) to bake the gratin until the cheese is melted and bubbly, and the vegetables are tender.
Baking dish: Use to layer the zucchini and tomato slices and bake the gratin.
Knife: Slice the zucchini and tomatoes into thin rounds.
Cutting board: Provide a stable surface for slicing the vegetables.
Measuring cups: Measure out ½ cup of pesto, 1 cup of shredded mozzarella cheese, and ¼ cup of grated parmesan cheese.
Spoon: Spread the pesto evenly over the layered vegetables.
Grater: Grate the parmesan cheese if it is not pre-grated.
Oven mitts: Protect your hands when placing the baking dish in and taking it out of the oven.
Cooling rack: Allow the gratin to cool slightly before serving.
How to Save Time on Making This Recipe
Pre-slice vegetables: Slice the zucchini and tomatoes ahead of time and store them in the fridge.
Use store-bought pesto: Save time by using pre-made pesto instead of making it from scratch.
Shred cheese in advance: Shred the mozzarella and parmesan cheese beforehand and keep them in airtight containers.
Layer efficiently: Arrange the vegetables in the baking dish quickly by stacking multiple slices at once.
Preheat oven early: Start preheating your oven while you prepare the ingredients to save time.
Pesto Zucchini And Tomato Gratin Recipe
Ingredients
Main Ingredients
- 2 medium zucchini
- 3 medium tomatoes
- ½ cup pesto
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- to taste salt and pepper
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the zucchini and tomatoes into thin rounds.
- In a baking dish, layer the zucchini and tomato slices, alternating between them.
- Spread the pesto evenly over the top of the layered vegetables.
- Sprinkle the shredded mozzarella and grated Parmesan cheese over the top.
- Season with salt and pepper to taste.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly, and the vegetables are tender.
- Let it cool slightly before serving. Enjoy!
Nutritional Value
Keywords
Suggested Appetizers and Desserts for This Recipe
I suggest you try these favourites too!
- Chickpea Patties Recipe25 Minutes
- Cauliflower Patties Recipe35 Minutes
- Carrot Lentil Patties Recipe35 Minutes
- Lentil Coconut Soup Recipe40 Minutes
- Leek Soup Recipe45 Minutes
- Turmeric Vegetable Soup Recipe45 Minutes
- Ginger Squash Soup with Toast45 Minutes
- Onion Soup Recipe1 Hours
- Fall Soups Recipe45 Minutes
- Ethiopian Red Lentil Soup Recipe50 Minutes
- Curried Sweet Potato Lentil Soup Recipe45 Minutes
- Carrot Lentil Soup Recipe45 Minutes
Leave a Reply