Baked Light Zucchini and Tomato with Golden Cheese Topping

This light zucchini and tomato gratin is a simple baked dish with tender vegetables, herbs, and a golden cheese topping.

It works well as a light main dish with salad or as a colorful side for grilled chicken, fish, or rice.

Ingredients for 4 servings

• 2 medium zucchini, about 500 g
• 3 medium tomatoes, about 450 g
• 200 g light grated cheese
• 150 ml light cream
• 1 garlic clove, minced
• 1 tablespoon olive oil, about 15 ml
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon chopped parsley, optional

How to make it

Prepare the vegetables

Preheat the oven to 190°C. Wash the zucchini and tomatoes, then cut them into thin, even slices so they cook at the same speed.

Layer the gratin

Lightly oil a baking dish. Arrange the zucchini and tomato slices in alternating rows. Season with salt, pepper, oregano, and minced garlic.

Add cream and cheese

Pour the light cream evenly over the vegetables. Sprinkle the grated cheese on top, making sure the surface is covered without packing it down.

Bake until golden

Bake for 30 to 35 minutes, until the vegetables are tender and the cheese is melted and lightly browned.

Let the gratin rest for 5 minutes before serving so the juices settle slightly.

Helpful tips

If your tomatoes are very juicy, remove some seeds before layering. For a firmer gratin, bake uncovered for the last 10 minutes.

Conclusion

This light zucchini and tomato gratin is easy, colorful, and full of simple flavor. Serve it warm, with a little parsley on top for freshness.