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A plate of vegetables topped with cheese with a fork on the plate and a basket of tomatoes in the background.

Zucchini, Bell Pepper, and Tomato Gratin

Delicious fresh garden vegetables layered with salty cheeses and garlic.
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Prep Time: 20 minutes
Cook Time: 35 minutes
Resting vegetables: 15 minutes
Total Time: 1 hour 10 minutes
Servings: 8 servings
Author: Hezzi-D

Equipment

Ingredients

  • 2 large tomatoes diced
  • 1 large zucchini diced
  • 1 medium yellow squash diced
  • 1/2 medium onion chopped
  • 1 Tablespoon olive oil
  • 4 garlic cloves minced
  • 2 teaspoons Italian seasonings
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • ¼ cup Parmesan cheese grated
  • ¼ cup Pecorino Romano cheese grated
  • 1/4 cup breadcrumbs

Instructions

  • Dice the tomatoes, zucchini, and bell peppers and set aside. Chop the onions and mince the garlic.
  • Heat 1 tablespoon of olive oil in a small saute pan over medium heat. Add the onion and garlic and saute for 3-5 minutes. Remove from heat.
  • Meanwhile, preheat the oven to 375 degrees. Spray an 8 x 8 baking dish with cooking spray and set aside.
  • Place the tomatoes, bell peppers, zucchini, onions, and garlic in the baking dish. Sprinkle with Italian seasonings, oregano, salt, and pepper. Toss to combine.
  • Top the vegetables with the Parmesan cheese, Pecorino Romano cheese, and breadcrumbs.
  • Place in the oven and bake for 25-30 minutes or until the cheese is melted and the top is a golden brown.

Notes

Recipe adapted from Life and Kitchen