Zucchini and Tomatoes Au Gratin - An Easy, Tasty Zucchini Recipe
Tonight I'm making Zucchini and Tomato Au Gratin! The zucchini harvest is in its earliest stage when the family is not ready to turn zucchini green at the sight of the world's most prolific squash. So it's time to dust off the zucchini recipes and get ready for the green squash glut that is to come.
Time for a delicious, cheesy zucchini recipe!
For this recipe, I use thin-sliced zucchini and stewed tomatoes layered and baked with chopped onion, mozzarella and parmesan cheeses. Its a nice side dish with any meat from the grill. During the summer when my garden is bursting at the seams I substitute fresh sliced tomatoes for the stewed tomatoes.
Here's some more Wilderness Wife favorite zucchini recipes -
Slow Cooker Zucchini Italiano Casserole Recipe
Sister Jo's Zucchini Relish
Bread & Butter Zucchini Pickles
Zucchini Fritters with Dill & Chive Sour Cream Sauce
PrintZucchini & Tomatoes Au Gratin
Another great way to use up the abundant supply of zucchini from your garden!
- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 40 mins
- Yield: 6
- Category: Casserole
- Cuisine: American
Ingredients
Scale
- 2 lb. zucchini, sliced in ¼ inch thick slices
- 3 tbs. chopped onion
- 2 tbs. olive oil
- 1tbs. butter
- 2 c.stewed tomatoes, drained
- ½ tsp.salt
- ⅛ tsp. ground pepper
- ⅛ tsp. garlic powder
- ¾ c. grated mozzarella cheese
- ¼ c. grated Parmesan cheese
Instructions
- Preheat oven to 375 F.
- Wash zucchini and slice into ¼ inch thick pieces.
- Melt butter in olive oil in a saute pan.
- Add onion and zucchini, and cook slowly for 5 minutes.
- Add tomatoes, salt, pepper, and garlic powder and cook for 5 minutes longer.
- Pour into a greased casserole dish.
- Sprinkle the two cheeses over the top.
- Bake for 20 minutes till cheese is melted, bubbly and golden brown.
Lorrie Rung says
Great ideas
Sheryl Thompson says
Try this recipe for a spiral ham - Slow Cooker Bourbon Glaze Spiral Ham
Nanci Ezell says
Would it be OK to use fresh tomatoes in this recipe? I have an abundance of zucchini out of the garden and some fresh tomatoes that I bought at the farmer's market.
Sheryl T says
If you use fresh tomatoes, I would cook the mixture a little longer after adding the raw tomatoes, maybe 10 minutes instead of the 5 minutes. Second adjustment I would make is to drain of some of the excess liquid off before putting it in the casserole so it won't be too "soupy". The fresh tomatoes will have a lot of excess liquid in them that will be released when they are cooked. This is what I would do if I were making the change but I am speculating about the outcome. The difference between stewed and fresh tomatoes is that the fresh are raw and the stewed are cooked and can be drained before adding to the other ingredients. Longer cooking time and draining excess liquid would be what I would try.
Erlene says
Love zucchini! Your au gratin looks so tasty and has ingredients that we all love to eat. Thanks for sharing on Merry Monday.
Lisa @ Fun Money Mom says
Your zucchini recipes look AMAZING!!! I think even my little ones who don't think they like zucchini would eat these meals! Thanks so much for sharing with us at Share The Wealth Sunday!
xoxo
Lisa
Stephanie says
I always need more zucchini recipes this time of year and these look wonderful!! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!
Cynthia says
I just can't get enough of zucchini recipes. These look so fantastic. Thank you for linking at the In and Out of the Kitchen Link Party. Hope to see you again next week.
Erlene says
Yum. The Au Gratin sounds wonderful. I've never heard of zucchini relish and that sounds interesting. Thanks for sharing on Merry Monday. Pinned.
Jess says
These all sound delicious!
Thanks for joining the Link Up this week!
[email protected] says
Yum!! Can't wait to try a new recipe to use up all the Zucchini in my garden!! Thanks for Sharing at Plucky's Second Thought link party!!
Debi and Charly @ Adorned From Above says
Thank you so much for sharing with Adorned From Above's Link Party
Debi @ Adorned From Above
Carie Spence says
I'll def be trying these because I am a huge zucchini fan! Thank you for linking up to the Bloggers Brags Pinterest Party. I have pinned your post to the Bloggers Brags Pinterest board.
Barbara says
Least favorite veggie, BUT, you might it look so good! Perhaps I will try it.
Sheryl T says
Actually they are a very bland vegetable, sort of a chameleon, in that they take on the flavors of the things that are added to them. Eggplant is similar and any recipe that works for eggplant will work for zucchini. They don't have a distinctive flavor like brussel sprouts, cabbage, or broccoli. I think people get sick of them because they are very prolific and when they ripen, everybody has lots of them. They don't freeze all that well, in my opinion, but I use them for pickles, and relish, and they are great. It uses up the harvest without wasting them!
janice schaub says
I am going to give that a try for sure. Looks yummy, I love zucchini and cheese.
Janice
Sheryl T says
Personally, I can eat anything if you throw cheese on it. Cheese is my big weakness!
Dawn Christie says
All of these recipes look amazing! I'm going to try the au gratin and the casserole!
Sheryl T says
They are great recipes and if your gardening neighbors and friends are leaving anonymous bags of zucchini on your doorstep in the middle of the night like mine are, these are a great way to use up zucchini. Zucchini are the most prolific veggies in our garden and there are always a few that manage to hide under the leaves until they're the size of a Louisville Slugger. The pickle and relish recipes are great for using up those monsters!