Easy Sheet-pan Zucchini Gratin
The effort for making zucchini gratin is cut in half, thanks to this easy sheet-pan recipe, made with mozzarella, panko breadcrumbs, and Parmesan cheese.
Servings: 4 servings
- 2 zucchini
- 2 plum tomatoes
- 1 1/2 tablespoons olive oil
- 1 tablespoon Italian seasoning
- salt and pepper to taste
- 8 ounces fresh mozzarella
- 1/2 cup panko bread crumbs
- 1/2 cup grated Parmesan cheese
Preheat oven to 425 degrees. Slice zucchini into 1/4-inch rounds. Slice plum tomatoes into 1/2 inch wedges (about 8 wedges per tomato). Place veggies onto large baking sheet that can be used under a broiler. Drizzle with olive oil and sprinkle Italian seasoning. Add a pinch or two of salt and a pinch of pepper, to taste. Toss together.
Bake veggies in preheated oven for 10 minutes or until zucchini is tender. Remove from oven. Turn up oven to 500 degrees (or use the broiler).
While the oven is heating up, cut the mozzarella into small cubes. Then, sprinkle panko breadcrumbs over the cooked zucchini, followed by the cubed mozzarella, and the grated Parmesan cheese. Continue baking until breadcrumbs have browned and mozzarella has melted.
Remove from oven and let it cool for a couple minutes before serving.