Drizzle fruity extra-virginolive oil over thin slices of potato, zucchini,and tomato for a low-fat summer gratin. Asprinkling of cheese provides nutty flavor.



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees with rack in upper third. Coat a 9-by-13-inch gratin dish with 1 teaspoon oil, and sprinkle with garlic. Using a mandoline or a very sharp knife, slice potatoes and zucchini as thinly as possible into rounds. Arrange potatoes, zucchini, and tomatoes in overlapping layers around prepared dish, and sprinkle with the salt and pepper. Drizzle with remaining 4 teaspoons oil, and sprinkle with thyme and cheese.

  • Cover with foil; bake until potatoes are tender, 35 to 45 minutes. Remove foil; continue baking until top is golden brown, about 25 minutes more. Remove from oven; and serve immediately.

Reviews (2)

224 Ratings
  • 5 star values: 43
  • 4 star values: 69
  • 3 star values: 70
  • 2 star values: 33
  • 1 star values: 9
Rating: 5 stars
Loved it, would have added more cheese. I seasoned every layer, brushed the garlic & olive oil layer. This recipe suits if your making for one person or larger group. This recipe is now going to be on my go to for a side or main course as it was last night. DELICIOUS! Do give it a try.
Rating: 5 stars
This is really easy to make just requires a bit of prep but looks really pretty when done. Tasty and healthier. Make sure to season well.