This Zucchini and Tomato Gratin with a Polenta Crust is a delightful way to enjoy fresh vegetables in a comforting dish. It’s perfect for those evenings when you want something hearty yet simple. The combination of zucchini and ripe tomatoes makes for a colorful presentation, while the creamy polenta crust brings a satisfying texture. This recipe is not just easy to prepare but also utilizes staple ingredients you might already have on hand. And whether you’re serving it as a main dish or a side, it’s sure to please everyone’s palate.

Why You’ll Love This Recipe

Simple and Wholesome: Made with fresh vegetables, it’s an ideal way to include more produce in your diet.
Comfort Food: The creamy polenta crust complements the juicy filling, creating a wonderfully hearty dish.
Versatile: Great on its own or as a side to grilled meats or a fresh salad.
Quick Prep: With just a bit of chopping and layering, you’ll have it ready for the oven in no time.
Make-Ahead Friendly: You can prepare it ahead of time and pop it in the oven when you’re ready to serve.

Ingredients

2 small zucchini, sliced (about 300 g)
4 ripe tomatoes, sliced
1 small onion, finely chopped
150 g instant polenta (about 1 cup)
500 ml vegetable broth (about 2 cups)
60 g grated cheese (about ½ cup)
1 teaspoon Italian herbs
1 tablespoon olive oil
Salt, to taste
Pepper, to taste

Ingredient Notes

Using fresh zucchini and tomatoes will enhance the dish’s flavor, but canned tomatoes could be used in a pinch. For cheese, a mix of mozzarella and Parmesan works beautifully, adding both creaminess and a nice crust.

Kitchen Tools Needed

Oven-safe baking dish
Small pot for cooking polenta
Cutting board and knife
Mixing spoon
Whisk (for stirring polenta)

Step-by-Step Instructions

Preheat your oven to 400°F (200°C). Slice the zucchini and tomatoes. Lightly salt the zucchini slices and let them sit for about 10 minutes, then pat dry with a paper towel to remove excess moisture.
In a skillet, heat the olive oil over medium heat and sauté the finely chopped onion until translucent, about 3-4 minutes.
Layer the zucchini and tomato slices alternately in a baking dish. Sprinkle the sautéed onion and the Italian herbs evenly over the vegetables.
In a pot, bring the vegetable broth to a boil. Gradually whisk in the polenta, stirring constantly until it thickens and cooks according to the package instructions, typically about 5 minutes. Stir half of the grated cheese into the polenta until melted and well combined.
Spoon dollops of polenta over the layered vegetables in the baking dish, spreading it gently but leaving some gaps for the veggies to peek through. Finish by sprinkling the remaining cheese on top.
Bake the gratin in the preheated oven for about 25 minutes, or until the top is golden brown and bubbly.

Pro Tips

For added depth, consider sprinkling a bit of garlic powder or fresh herbs between the layers.
If you find your polenta is too thick, you can add a splash more broth or water to loosen it before spreading.
Let the gratin cool for a few minutes after baking; this will help it set and make serving easier.

Common Mistakes

Skipping the salting step: Salting the zucchini first helps to remove some moisture and enhances the flavor.
Not letting the polenta simmer enough: Make sure you cook the polenta until it’s smooth for the best texture.
Overcrowding the dish: If you cram too many vegetables in, they may not cook evenly.

Variations

Add cooked ground meat or sausage for a heartier dish.
Incorporate other vegetables like bell peppers or eggplant for more flavor and texture.
Use a different type of cheese, such as feta or goat cheese, for a unique twist.
Experiment with spices by adding red pepper flakes for some heat.

Serving Suggestions

Serve the gratin warm, paired with a fresh green salad or alongside grilled chicken or fish to complete the meal.

Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating Tips

Reheat in the oven at 350°F (175°C) for about 15-20 minutes, or until warmed through. You can also microwave it, but the texture may not be as nice.

Nutrition Estimate

Approximately 250 calories per serving, with 10g protein, 30g carbohydrates, and 10g fat.

Recipe Summary

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4
Cuisine: Italian
Course: Main or Side Dish
Calories: 250

Frequently Asked Questions

Can I use other types of broth?
Yes, chicken broth is a great alternative if you’re not concerned about it being vegetarian.
What can I use instead of polenta?
Instant grits or a layer of mashed potatoes can be delicious substitutes.
Can it be frozen?
Yes, but the texture may change. Consider freezing in individual portions for convenience.
How can I make it vegan?
Simply omit the cheese or use a dairy-free alternative.
What side dishes would go well with this?
This dish pairs beautifully with a light salad or crusty bread.

This gratin is a comforting dish that brings together the flavors of summer in a simple, satisfying way. It’s perfect for weeknight dinners or for impressing guests at a cozy gathering. Enjoy!