This Zucchini, Tomato & Eggplant Gratin is the perfect vegetarian side dish featuring garden fresh vegetables baked to perfection with a crispy herb and garlic topping. 
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I don’t know about you but our garden is bursting with all the fresh produce right now and I’m madly trying to use it all up and enjoy it while it lasts! This Zucchini Tomato & Eggplant Gratin is a super easy vegetarian recipe featuring garden-fresh veggies and the most delicious crispy herb and garlic topping (seriously…I could eat it with a spoon!). You’re going to love it!
We enjoy this Zucchini Tomato & Eggplant Gratin as a vegetarian main dish during the fall harvest season, but it also makes a really great vegetarian or vegan dish for holiday meals. Top it with some freshly grated Parmesan cheese when it comes out of the oven if you’d like, or leave the Parmesan off to make it vegan!
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Looking for more zucchini recipes? You’ll love this Easy Creamy Zucchini Soup and this Low Carb Zucchini Lasagna.
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I hope you love this recipe as much as we do! Let me know in the comments below, what’s your favourite way to enjoy garden fresh veggies? I’d love to know!
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Looking for more side dishes? You’ll love these! Easy Classic Macaroni Salad Easy Classic Pasta Salad Best Ever Taco Salad Crispy BBQ Roasted Potato Wedges Berry Walnut Spinach Salad with Maple Vinaigrette Bruschetta Chicken Arugula Salad Honey Lime Fruit Salad
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Zucchini Tomato & Eggplant Gratin
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.
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