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5 from 1 vote

Zucchini Tomato & Eggplant Gratin

This Zucchini, Tomato & Eggplant Gratin is the perfect vegetarian side dish baked to perfection with a crispy herb and garlic topping. 
Course Side Dish
Cuisine Fall, Harvest, Side Dish, Vegan, Vegetarian
Keyword Eggplant side diah, Vegan Holiday Recipe, Vegetarian Holiday Recipe, Zucchini side dish, Zucchini Tomato & Eggplant Gratin
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 12 servings
Calories 100kcal
Author Chrissie

Ingredients

For the veggies:

  • 6 medium tomatoes
  • 3 small zucchini
  • 2 small eggplants
  • 1/2 teaspoon salt

For the base:

  • 2 tsp olive oil
  • 2 medium onions chopped
  • 4 cloves garlic finely minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • a pinch or two of salt and pepper

For the topping:

  • 3/4 cup Panko breadcrumbs
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 4 tablespoons melted butter (use margarine of vegan butter, if desired)

Instructions

  • Preheat your oven to 425 degrees Fahrenheit.
  • Using a sharp knife, carefully slice the tomatoes, zucchini and eggplant into slices about 3/4 inch thick. Lay the zucchini and eggplant slices out on a large cutting board and sprinkle with the salt (set the tomatoes aside separately). Try your best to select vegetables that will create slices with a similar diameter.
  • While the zucchini and eggplants sit, heat a large oven-safe skillet over medium heat (I like to use my cast iron skillet for this).
  • Add the olive oil to the skillet along with the onions, garlic, thyme, oregano and salt and pepper.
  • Saute, stirring often until the onions are soft and transluscent.
  • Remove the pan from the heat and make sure the onion mixture forms a smooth base (that everything is evenly distributed in the bottom of the pan).
  • Pat the zucchini and eggplant slices dry with some kitchen paper towel.
  • Arrange the tomato, zucchini, and eggplant slices in a spiral formation, alternating the slices in a pattern (tomato slice, then zucchini slice, then eggplant slice, and so on).
  • Continue arranging until the skillet is full, working from the outside of the pan to the inside.

For the topping:

  • Combine the Panko breadcrumbs in a bowl along with the salt, oregano and garlic powder.
  • Add the melted butter or vegan butter to the bowl and stir well to moisten all the crumbs.
  • Sprinkle the Panko mixture over the veggie slices in an even layer.
  • Bake at 425 degrees Fahrenheit for about 20-25 minutes, or until the topping is golden brown and the veggies are just fork tender.

Nutrition

Serving: 0.75g | Calories: 100kcal | Carbohydrates: 13g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 176mg | Potassium: 436mg | Fiber: 4g | Sugar: 6g | Vitamin A: 756IU | Vitamin C: 17mg | Calcium: 38mg | Iron: 1mg