Vegan enchiladas in the form of a casserole.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 2 |
| Yield: | 1 9×12-inch dish |
Ingredients
- 2 tablespoons olive oil
- 4 zucchini, sliced
- 1 large clove garlic, crushed
- 4 ounces thinly sliced mozzarella cheese
- 4 large tomatoes, peeled and sliced
- ¼ cup grated Parmesan cheese
- 1 tablespoon chopped fresh basil
- salt and freshly ground black pepper
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Move the oven rack into the top third of the oven.
- Heat olive oil in a large skillet over medium heat, and spread zucchini slices into the skillet in a single layer. If they don’t fit, cook them in batches. Sprinkle pieces of garlic over zucchini, and cook until zucchini are golden brown on both sides, about 8 minutes per side. Remove from heat.
- Arrange slices of zucchini in a 9×12-inch glass baking dish, alternating with slices of mozzarella cheese and tomato, so that the slices overlap each other in a neat row pattern. Sprinkle Parmesan cheese and basil over the dish, and season to taste with salt and pepper.
- Bake in the preheated oven until the cheese is melted and brown and the dish is bubbling, about 30 minutes.
- If you wish to take a bit extra time, put the freshly sliced zucchini in a colander in layers, salting each layer as you go. Then place a suitably sized plate (or equivalent) on the top and weigh it down (scale weights are good for this — although I have used big liter bottles of water before now and/or bags of sugar!). After 30 or so minutes, a surprising amount of water will have been drawn out. You can then dry the slices thoroughly with a clean cloth, or paper kitchen towel (careful not to leave paper behind!), and then they’re ready for cooking.
Nutrition Facts
| Calories | 412 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 44 mg |
| Dietary Fiber | 7 g |
| Protein | 24 g |
| Saturated Fat | 10 g |
| Sodium | 563 mg |
| Sugars | 14 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
Good, but not great.
Easy and simple to make. Delicious. I made mine fresh from my garden ( zucchini, tomatoes, and Basil)
Was so yummy I made mine more of a single serving and used fresh mozzarella
This was delicious!! We an over abundance of zucchini this year so I tried this. It was a hit for dinner with burgers!!
I started a produce subscriptiok service and have more veggies than I know what to do with. This was PERFECTION. I couldn’t have loved it more. My son hates zuuchini and even he had seconds.
Good BASIC recipe. Make it to your liking with additions (or deletions). The second time I had tomatoes going bad so I used a can of Fire Roasted and the dish got better reviews. I also avoided the overcooked garlic problem cited by others by cooking the zucchini and then QUICKLY sautéing the garlic and spreading it over the zucchini.
Used 4 mozzarella sticks sliced. Used some fresh basil + dried.
Zucchini e Pomodori Gratinati (Zucchini and Tomato Gratin) by SwissPhil. GSP on1/3″ zucchini slices cooked all at one time; folded in halved cherry toms & served. Less or no cheese next time.
This recipe was so delicious and easy to make! Even my picky zucchini eater raved about this dish. Instead of sauteeing the zucchini, I combined the slices in a bowl with garlic and lightly grilled them until they were partially cooked. I only had shredded mozzarella and grated parmesan on hand, and simply sprinkled the cheeses on each layer. Zucchini was cooked perfectly to our liking texture wise by the end of bake time. Will definitely make this recipe again. Thanks for the recipe!
8.7.20 … https://www.allrecipes.com/recipe/215420/zucchini-e-pomodori-gratinati-zucchini-and-tomato-gratin/ … Simple magic. I sprinkled garlic, salt & pepper on the cooked zucchini & subbed with halved cherry tomatoes. If I make again, all those 1/3″ zucchini slices are going in at the same time. I’ll fold in tomatoes & sprinkle with mozzarella-parmesan, fresh basil & serve. ‘Muchhh better fresh, same day.
WOW. I fried bacon first as someone else suggested, then fried the zucchini and sliced onions in the grease, followed recipe except for using diced tomatoes instead of slices, served on quinoa….best.zucchini.dish.ever.
This was delicious! Unfortunately we did not have basil, so I used Greek seasoning instead and it was still awesome. I also used yellow squash as well to give it even more color. Will definitely make this again, hopefully next time with the basil, lol!
Wow this was delicious and quick! I added some crumbled bacon too.
Loved this recipe but I made a few changes that made it superb. I layered flat in the casserole dish, two layers in order zuchini, tomato, mozz. I added a quarter of a bulb fresh minced garlic and over the top before I baked I added fresh juice drizzle from almost a whole lemon and I used a good amount of fresh basil. I cooked uncovered on top rack (very important ro remember in my opinion). The fresh parmesan over the top sealed the deal. I cooked mine at 375 (tippy top rack) for around 40 min. checking ever so often and let rest 5 min before serving. I highly recommend taking the time to properly crisp your zucchini. My dish wasnt mush everything was perfect. Good crusty bread is a MUST for this dish. 10/10 will make again.
Delicious but somewhat time consuming frying the zucchini. Next time I will make thinner slices so as not to have to cook so long.
I put the salt and the basil on when I slice them before I put them in the casserole dish so it would flavor each piece used more basil. then the recipe great recipe if you’re trying to eliminate carbs and meat!
Delicious…made it as a side dish for a balsamic glazed pork tenderloin.I added extra basil(it is a must to use fresh)Loved it!!Great recipe and a beautiful presentation!
FABulous even without any mozzarella (which I didn’t have). I didn’t sautee the zucchini first; I greased the baking dish with EVOO and layered the raw zucchini on the bottom, then the tomatoes and topping, and the zucchini cooked exactly how I like it this way. Yummy!! Thanks.
A hit with the whole family which is a rare feat
Perfect dish!
So good. Sauteed the zucchini with garlic powder (instead of fresh garlic), added italian-seasoned bread crumbs during baking. Also, removed the seeds from the tomato before adding to recipe and the end product was not soggy at all. Great, fresh, light flavor!