zucchini tomato potato bake

Tomato, zucchini, and potato gratin

A summery potato gratin which can be served as a side dish, or a meal in itself.


  • 3 tbsp extra-virgin olive oil
  • 2 garlic cloves cut in half
  • 500 g general purpose potato in 2-3mm slices
  • 1 medium zucchini about 250g, in 2-3mm slices
  • 2-4 large ripe tomatoes about 350g
  • 1/4 teaspoon coarse salt
  • Freshly ground pepper
  • 1 teaspoon finely chopped fresh thyme
  • 50 g grated cheese optional


  • Preheat oven to 190degC.
  • Coat a dish, approximately 20x30cm, with 1 tbsp oil, and rub with cut garlic.
  • Slice potatoes and zucchini into 2-3mm round slices.
  • Slice tomatoes into 4-5mm slices
  • Arrange potatoes, zucchini, and tomatoes in overlapping layers in the dish
  • Season with salt and pepper.
  • Drizzle with remaining 2 tablespoons oil, and sprinkle with thyme.
  • Add grated cheese, if using.
  • Cover with foil and bake until potatoes are tender, 35 to 45 minutes.
  • Remove foil and continue baking until top is golden brown, about another 25 minutes.
  • Remove from oven and serve.