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Tomato, Zucchini and Grana Padano Gratin

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“This gratin is easy to make, and can be assembled up to 6 hours in advance, covered, and kept at room temperature. Just don't add the cheese and bread crumbs. This casserole is equally good warm or at room temperature, making it a perfect do-ahead dish.”
1hr 10mins

Ingredients Nutrition


  1. Pre-heat oven to 350 degrees.
  2. Have ready a 1 quart rectangular or oval gratin dish or shallow casserole.
  3. In a small baking pan, mix the bread crumbs with 2 tsp of olive oil. Bake for 5-7 min, or until bread crumbs are toasted. Set aside.
  4. Heat 1 tbsp of the olive oil in a large saute pan over a medium heat.
  5. Add the onion and shallots and saute for 10 min, stirring occasionally.
  6. Add garlic and cook until soft but not brown, about 2 minute Add 1/4 tsp salt and 1/8 tsp pepper.
  7. Spoon the onion mixture into the bottom of the gratin dish.
  8. Assemble the gratin by alternating slices of zucchini and tomato over the onions at a 45° angle to one end of the dish. Do this by starting w/one slice of zucchini, laying it at an angle against the end of the dish and leaning a slice of tomato against the zucchini. Continue overlapping in this fashion.
  9. Sprinkle w/the herbes de Provence and remaining 1/2 tsp salt and 3/8 tsp pepper.
  10. Cover w/foil and bake for 30 minutes. Remove foil, sprinkle w/cheese, then the bread crumbs over the gratin, and bake an additional 15 minutes, or until zucchini feels soft but firm when pierced with a fork and cheese is golden brown.
  11. Place on a cooling rack and let sit for 5 to 10 minute Cut and serve.

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