Since 1998

Zucchini and tomato gratin (bake)

Gratins are a classic in French cuisine.  They particularly make sense in winter as they’re somewhat hearty.  They often are complete meals.
Not for the calory-conscious, unless you need to work out in the cold afterwards.


  • 2 zucchinis
  • 8 tomatoes
  • 200g sour cream 0.44 lb
  • finely grated cheese gruyère if available
  • 2 onions
  • thyme, parsley
  • garlic
  • salt, pepper


Melt butter in a saucepan (alternatively olive oil).  When sizzling, put tomatoes, onions, garlic, thyme, salt, and pepper in it.
Allow enough time at low temperature to make the vegies sweat and evacuate a lot of water without grilling them.   The more you bake them and the more flavour will be extracted.
Wash the zucchinis and cut them in thin slices.
In an ovenproof greased dish, arrange several overlying layers of tomatoes and zucchinis in slices.
Cover with sour cream, cheese and parsley.
Cook for 30 minutes.

Serve warm with fresh or toasted bread.
created 02 July 2011
revised 14 February 2017 by
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