A colorful medley of zucchini, cherry tomatoes, and sweet bell peppers baked under a golden, crispy breadcrumb topping with hints of garlic and fresh basil for a rustic, comforting side dish. This vegetable gratin captures the essence of summer produce with a savory, satisfying finish.
Why You’ll Love This Recipe
This gratin is as easy to make as it is delightful to eat. It transforms fresh vegetables into a warm, flavorful bake with minimal effort. The crunchy Parmesan-breadcrumb topping adds texture and a hint of richness, while the garlic and basil infuse the dish with classic Mediterranean flavors. Whether served as a side or a light vegetarian main, this recipe is hearty, wholesome, and beautifully aromatic.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 2 medium zucchinis, sliced into 1/4-inch rounds
- 1 cup cherry tomatoes
- 1 large yellow bell pepper, cut into chunks
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh basil leaves, plus more for garnish
Directions
- Preheat oven to 375°F (190°C).
- In a large bowl, toss the zucchini, cherry tomatoes, and bell pepper with olive oil, minced garlic, salt, and pepper.
- Arrange the vegetables in a lightly greased baking dish in an even layer.
- In a small bowl, mix the breadcrumbs and Parmesan cheese together. Sprinkle evenly over the vegetables.
- Bake for 25–30 minutes, or until the topping is golden brown and the vegetables are tender.
- Garnish with additional fresh basil leaves before serving.
Servings and timing
This recipe serves 4 as a side dish.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Variations
- Add protein: Mix in white beans or chickpeas for a more filling vegetarian main.
- Use different cheese: Swap Parmesan for crumbled feta, goat cheese, or Gruyère.
- Include more vegetables: Add sliced mushrooms, red onions, or eggplant for variety.
- Make it spicy: Add a pinch of chili flakes or diced jalapeño for a gentle kick.
- Use panko: Substitute regular breadcrumbs with panko for extra crunch.
Storage/Reheating
Storage:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating:
Reheat in a 350°F (175°C) oven for 10–15 minutes until warmed through and the topping is crisp again. Avoid microwaving, which may soften the topping.
FAQs
Can I prepare this gratin ahead of time?
Yes, you can assemble it in advance and refrigerate until ready to bake. Add the topping just before baking to keep it crisp.
Do I need to peel the zucchini?
No, zucchini skin is tender and edible. Peeling is not necessary.
Can I use other types of bell pepper?
Yes, red or orange bell peppers work just as well and add sweetness and color.
Is this dish gluten-free?
It can be made gluten-free by using gluten-free breadcrumbs.
Can I make it vegan?
Yes, use plant-based Parmesan or omit the cheese entirely.
What kind of breadcrumbs should I use?
Plain or seasoned breadcrumbs work well. Panko will give a crunchier texture.
Can I use dried basil instead of fresh?
Fresh basil is preferred, but you can substitute with 1 teaspoon of dried basil if needed.
How can I prevent the vegetables from getting watery?
Ensure vegetables are evenly spaced and not overcrowded, which helps prevent steaming.
What should I serve this with?
It pairs well with grilled meats, pasta, or as part of a vegetarian platter with grains or legumes.
Can I freeze this dish?
Freezing is not recommended, as the vegetables may lose texture and the topping may become soggy upon reheating.
Conclusion
Zucchini, Tomato & Bell Pepper Gratin is a simple yet flavorful way to showcase seasonal vegetables in a comforting, oven-baked dish. With its crunchy topping and herbaceous aroma, it’s sure to become a favorite for weeknight dinners, holiday spreads, or potluck gatherings. Versatile, easy to prepare, and packed with vibrant flavors, this gratin is a delicious celebration of fresh ingredients.
Print
Zucchini, Tomato & Bell Pepper Gratin
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A colorful medley of zucchini, cherry tomatoes, and sweet bell peppers baked under a golden, crispy breadcrumb topping with hints of garlic and fresh basil for a rustic, comforting side dish.
Ingredients
- 2 medium zucchinis, sliced into 1/4-inch rounds
- 1 cup cherry tomatoes
- 1 large yellow bell pepper, cut into chunks
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh basil leaves, plus more for garnish
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, toss zucchini, cherry tomatoes, and bell pepper with olive oil, garlic, salt, and pepper.
- Arrange the vegetables in a lightly greased baking dish.
- In a small bowl, mix breadcrumbs and Parmesan cheese. Sprinkle evenly over the vegetables.
- Bake for 25–30 minutes, or until the topping is golden and vegetables are tender.
- Garnish with fresh basil leaves before serving.
Notes
- Use panko for a crispier topping.
- Add red pepper flakes for a spicy kick.
- Pairs well with grilled chicken or fish.
Nutrition
- Serving Size: 1 portion (1/4 of recipe)
- Calories: 180
- Sugar: 5g
- Sodium: 330mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 5mg
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