Gluten Free Tomato Zucchini Gratin Recipe

Farmers’ market season is a treat for all of our senses – the bountiful colors, textures, and aromas of the flowers, fruits, and vegetables, the excited sounds of vendors and shoppers, and especially the delectable tastes of the week’s fresh pick!  This layered vegetable recipe was shared by my friend Jennifer years ago, and is one I make frequently throughout the summer.  All of these veggies will be plentiful at the market soon, and we have added a delicious topping of bread-crumbs mixed with garlic and parmesan for an irresistible flavor combination and deep level of satisfaction.


  • 2 ½ cups cubed Breads from Anna® bread (any of the sandwich bread mixes, this will yield 1 ¾ cup crumbs)
  • 1 Tablespoon minced garlic
  • 1 Tablespoon olive oil
  • ½ cup shredded Parmesan cheese
  • 2 fresh tomatoes, sliced ¼” thick
  • 2 cups thinly sliced zucchini (1/8” thick)
  • 1 cup thinly sliced green pepper (1/8” thick)
  • 1 ½ cup thinly sliced onion (1/8” thick)
  • ¼ cup chopped fresh basil
  • ½ teaspoon salt
  • ¼ teaspoon pepper


  1. Grease cookie sheet and pie plate. Preheat oven to 450 degrees.
  2. Pulse bread cubes into crumbs in food processor. Add garlic, olive oil, and parmesan cheese.  Pulse to combine.
  3. Spread crumb mixture on prepared cookie sheet. Bake approximately 5-10 minutes until lightly browned.  Remove from oven and reduce oven temperature to 375 degrees.
  4. Layer half of zucchini, tomatoes, onion, pepper, and basil in pie plate. Sprinkle with half of salt and pepper.  Repeat all layers. Bake 25 minutes. Sprinkle with crumbs and bake additional 5 minutes.

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