Potato, Zucchini, and Tomato Gratin – a delicious recipe with extra-virgin olive oil, garlic, potatoes, zucchini, tomatoes, coarse salt. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Preheat the oven to 375F, with the rack in the upper third.
2
Coat a 9 x 13-inch gratin dish with 1 teaspoon oil, and sprinkle with the garlic.
3
Using a mandoline or a very sharp knife, slice the potatoes and zucchini as thinly as possible into rounds.
4
Arrange the potatoes, zucchini, and tomatoes in overlapping layers around the prepared dish, and sprinkle with the salt and pepper.
5
Drizzle with the remaining 4 teaspoons oil, and sprinkle with the thyme and cheese.
6
Cover with foil; bake until the potatoes are tender, 35 to 45 minutes.
7
Remove the foil; continue baking until the top is golden brown, about 25 minutes more.
8
Remove from the oven, and serve immediately.
9
(Per serving)
10
Calories: 175
11
Fat: 11g
12
Cholesterol: 15mg
13
Carbohydrate: 14g
14
Sodium: 255mg
15
Protein: 8g
16
Fiber: 5g
288
kcal
Calories
11
g
Fat
39
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 5 teaspoons extra-virgin olive oil, 2 garlic cloves, minced, 1 pound Yukon Gold potatoes, peeled, 1 medium zucchini (about 8 ounces), and more.
Yes, Potato, Zucchini, and Tomato Gratin falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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