Garden-Fresh Tomato and Zucchini Gratin with Asiago & Pimento Cheese: A Delicious Southern-Italian Fusion

There’s nothing quite like the bounty of a successful garden. As summer transitions into fall, our gardens often surprise us with an abundance of ripe vegetables, especially those prolific zucchini and juicy, sun-kissed tomatoes. We find ourselves happily engaged in the seasonal rituals of canning, freezing, and preserving these fresh treasures to enjoy throughout the colder months. Yet, even with all our efforts, the harvest continues, prompting us to get creative in the kitchen!

This year, faced with an overflowing basket of garden-fresh produce, I was inspired to combine the vibrant flavors of tomatoes and zucchini in a new and exciting way. The result? A truly delicious gratin that beautifully marries the rich, comforting traditions of Southern cooking with the sophisticated cheesiness of Italian cuisine. This isn’t just another side dish; it’s a celebration of garden goodness, infused with a unique blend of flavors that will surprise and delight your palate. This recipe offers a perfect solution for using up your summer squash and ripe tomatoes, transforming them into an irresistible dish that’s both hearty and flavorful.

A Fusion of Flavors: Italian Elegance Meets Southern Comfort

Can culinary traditions truly blend seamlessly? Absolutely! This recipe for an Italian and Southern Cheesy Vegetable Gratin is living proof. It’s designed not only to help you utilize your glorious garden-fresh tomatoes and zucchini but also to introduce an exciting flavor dimension you might not have explored before. Imagine the creamy, tangy goodness of pimento cheese — a beloved Southern staple — harmonizing with the nutty, sharp notes of authentic Asiago cheese, all layered with tender vegetables and crispy breadcrumbs. It’s a symphony of textures and tastes, creating a side dish that’s versatile enough for a family dinner or a special gathering.

When I first conceived of this **Tomato and Zucchini Gratin with Asiago and Pimento Cheese**, I was thrilled with the initial flavor combination. However, my very first attempt presented a common challenge with vegetable gratins: a slightly soggy bottom. This was due to the natural moisture released by the zucchini during baking, a crucial step I regrettably skipped in my initial enthusiasm, unlike the tomatoes which I carefully pressed. Through a bit of trial and error, I discovered a critical step that ensures a perfectly firm and delightful gratin every time: thoroughly squeezing out excess liquid from both the zucchini and tomato slices between layers of paper towels. This seemingly small detail makes an enormous difference, preventing a watery base and allowing the gratin to set beautifully, delivering that satisfying texture we all crave.

For an extra layer of protection and flavor, I now highly recommend adding a thin layer of the bread crumb-Asiago cheese mixture directly to the bottom of the baking dish before layering the vegetables. This acts as a delicious sponge, absorbing any residual moisture and contributing to a wonderfully crisp and flavorful crust from the very first bite. Don’t underestimate the power of these simple techniques – they are the secrets to a gratin that’s consistently firm, intensely flavorful, and utterly irresistible. These steps are simple to execute but guarantee a professional-level result, transforming humble garden vegetables into a culinary masterpiece.

Crafting the Perfect Gratin: Layers of Deliciousness

This gratin is constructed with thoughtful layers, each contributing to its overall appeal and complex flavor profile. We begin with delicate slices of zucchini, meticulously prepared to reduce moisture, followed by juicy, seasoned tomatoes, and then thinly sliced red onions, providing a gentle bite and aromatic foundation. The magic truly happens with the rich, creamy topping: a luscious blend of regular Palmetto Cheese pimento cheese (a brand I swear by for its authentic Southern flavor), smooth sour cream, perfectly beaten eggs, aromatic minced garlic, and a generous portion of Italian breadcrumbs combined with freshly-grated Asiago fresco cheese. This creamy mixture is carefully poured over the layered vegetables, creating a savory custard that infuses every layer with deep, comforting flavor.

Finally, the gratin is crowned with a crunchy, golden, and incredibly cheesy topping made from the remaining Italian breadcrumbs and Asiago cheese. As it bakes, your kitchen will fill with an intoxicating aroma that will have everyone eagerly awaiting its arrival, making it a perfect dish for entertaining or a special family meal. However, patience is key! Once out of the oven, this gratin needs about 30 minutes to rest and set. This crucial resting period allows the flavors to meld, the cheese to solidify slightly, and the gratin to firm up, making it much easier to serve cleanly and preventing it from falling apart. So, exercise a little restraint – the wait is absolutely worth it for a perfectly structured and intensely flavorful dish that will impress even the most discerning palates.

The true testament to this gratin’s deliciousness came from an unexpected source: my husband, who typically avoids cooked squash of any kind. His enthusiastic approval speaks volumes! This dish is not just “good”; it’s incredibly satisfying and has quickly become a family favorite, proving that even vegetable skeptics can be won over by the right combination of flavors and textures. It’s a versatile dish that can serve as a robust side or even a light main course, especially when paired with a crisp green salad.

Ready to try this unique blend of Italian and Southern flavors in your own kitchen? Below, you’ll find the full recipe for this extraordinary Tomato and Zucchini Gratin with Asiago and Pimento Cheese. Pay close attention to the preparation steps, especially the critical liquid-removal technique for the vegetables, to ensure your gratin is as perfect as ours.

Tomato and Zucchini Gratin with Asiago and Pimento Cheese

Ingredients

• 1-½ zucchini, cut into 1/4 inch slices, squeezed between paper towels to reduce liquid
• 2 large garden-fresh tomatoes, water salted out, tapped dry between paper towels
• 1 red onion, sliced very thin
• 1 cup regular “Palmetto Cheese” pimento cheese (not bacon or jalapeño-flavored)
• ½ cup sour cream
• 2 jumbo eggs, beaten
• 4 large garlic cloves, skinned and minced fine
• 2 cups Italian bread crumbs (divided in half in separate bowls)
• 1-¼ cup freshly-grated Asiago fresco cheese (divided in half in separate bowls) (this cheese is available at Whole Foods and is slightly softer and has less of a bite than regular Asiago).
• 1 whole stick of salted butter, melted
• Optional: Paprika to sprinkle on for color

Instructions

1. Instructions
2. Pre-heat oven to 350 degrees F.
3. Slice tomatoes and lay on several paper towels on top of a baking rack.
4. Salt the tomatoes and allow the liquid of the tomatoes to be ‘salted out’ for about 30 minutes.
5. Do the same with the zucchini slices.
6. Do not skip this step or your gratin will be watery on the bottom.
7. Pat the tomatoes and zucchini slices very, very dry.
8. Prepare a medium sized baking pan with butter or olive oil spray on all sides of the pan.
9. First place a layer of zucchini slices.
10. Next layer the tomato slices.
11. Layer the sliced onions on top of zucchini and tomato layers.
12. Next, in a large mixing bowl, blend the Palmetto Cheese regular flavor pimento cheese, sour cream, eggs, garlic and half of the Italian bread crumbs and half of the grated Asiago cheese.
13. Pour this mixure over the layered vegetables and spread it evenly.
14. In another medium mixing bowl, blend the remaining halves of the Italian bread crumbs and the Asiago cheese.
15. Sprinkle the Italian bread crumb and Asiago cheese mixture evenly all over the top of the gratin.
16. Drizzle the melted butter all over the top.
17. Bake for 50 minutes until golden brown, placing aluminum foil on the top when the top is golden brown and does not burn during the remainder of baking time..
18. Allow to rest for 30 minutes before serving.
19. Salt: I didn’t add any salt to this recipe during the preparation. But upon serving, I, personally, sprinkled some salt on top of my serving. . . it’s a personal preference thing as many people are trying to reduce the amount of salt in their nutrition.

Notes

• I only use “Palmetto Cheese” brand of pimento cheese made fresh and shipped to you from South Carolina. This brand offers a superior taste and texture that truly elevates the gratin. If you can’t find Palmetto Cheese, opt for a high-quality, full-flavored pimento cheese from your local deli or grocery store. Avoid varieties with added bacon or jalapeño unless you specifically want those flavor profiles, as they might overpower the delicate balance of this dish.
• As mentioned in the ingredients, Asiago fresco cheese is recommended for its slightly softer texture and milder bite compared to aged Asiago. It melts beautifully and integrates seamlessly into the gratin, offering a delightful creamy richness. You can often find this variety at specialty cheese counters or stores like Whole Foods.
• The salting and pressing of the tomatoes and zucchini is the single most important step to prevent a watery gratin. Dedicate the full 30 minutes to allow the salt to draw out moisture, and pat them very, very dry before layering. This ensures a firm, delicious gratin that holds its shape and avoids the dreaded soggy bottom.
• Consider adding a thin layer of the bread crumb-Asiago mixture to the bottom of the pan before layering the vegetables. This forms a protective barrier and helps absorb any lingering moisture, contributing to an even better texture and a perfectly crisp base.
• For a touch of vibrant color and a hint of smoky flavor, consider sprinkling a pinch of paprika over the top of the gratin before baking.

More Garden-Inspired Delights and Cheesy Creations

If you’ve enjoyed the unique fusion of flavors in our Tomato and Zucchini Gratin, you’re in for a treat with these other amazing recipes. They continue the theme of celebrating fresh garden produce and the irresistible comfort of cheese, offering more delicious ways to enjoy your harvest.

Crispy Fried Green Tomato Stacks with Spicy Jalapeño Pimento Cheese!

Elevate your appetizer game with these stunning stacks of tangy fried green tomatoes, perfectly complemented by a kick of jalapeño pimento cheese. It’s a true Southern classic with a zesty twist, offering an explosion of fresh flavor and satisfying crunch – perfect for a summer gathering!

Total cheesy and fresh-garden YUMMINESS awaits!

Discover more ways to enjoy your garden’s generosity with dishes that combine simplicity with incredible taste and heartwarming satisfaction.

Creamy Parmesan Zucchini and Rice Gratin: A Comforting Side Dish

The Importance of Quality Ingredients: Featuring Asiago PDO

For this gratin and all recipes where I incorporate Asiago cheese, I consistently choose authentic and excellent Asiago PDO (Protected Designation of Origin). This designation is a guarantee that the cheese is produced in a specific geographical area of Italy, adhering to strict traditional methods and quality standards, which ensures its superior flavor, texture, and aroma. Using Asiago PDO truly elevates the dish, offering that distinct nutty, milky, and slightly tangy profile that defines authentic Italian cheese and complements the pimento cheese beautifully. You can often find this premium cheese at specialty grocery stores or by checking this list of markets to locate a retailer near you. Investing in quality ingredients like Asiago PDO makes a noticeable difference in the final taste and overall experience of your culinary creations, transforming a simple dish into something truly memorable.

Embrace the season’s harvest and bring a touch of Southern charm and Italian elegance to your table with this exceptional Tomato and Zucchini Gratin. It’s a dish that promises comfort, unique flavors, and a delightful way to enjoy your garden’s bounty, creating lasting memories around the dinner table. We hope you enjoy preparing and sharing this wonderful recipe as much as we do!