Low FODMAP Summer Zucchini and Tomato Gratin: A Fresh, Flavorful Side Dish

Bright, fresh, and just cheesy enough, this summer zucchini tomato gratin is the kind of side dish that brings seasonal vegetables to life. It’s an easy, Low FODMAP way to make the most of summer’s produce while keeping things simple and flavorful. Whether you’re working with garden-fresh zucchini or picking up a few ripe tomatoes from the farmers market, this dish is a great way to celebrate peak summer produce!

If you’re looking for more ways to use zucchini this season, check out this GERD-friendly gluten-free ricotta tart or explore these digestive-friendly cucumber and zucchini recipes from the garden.

Why This Gratin Works for Low FODMAP Diets

When you’re following a Low FODMAP plan, it can feel like a lot of summer recipes are off the table, especially ones that rely heavily on garlic or onion. This recipe gets around that by using garlic-infused olive oil, which offers plenty of savory flavor without triggering symptoms. Combined with zucchini, tomato, mozzarella, and gluten-free breadcrumbs, this dish brings fresh flavor and comfort without causing digestive discomfort.

Ingredients Spotlight

Here’s a quick rundown of what makes this gratin so good:

• Zucchini: One of the easiest summer vegetables to cook with. Slice it thin so it layers and softens perfectly.

• Tomatoes: Ripe summer tomatoes really shine here. Roma or heirloom both work well!

• Mozzarella: A small amount goes a long way for that gooey texture. Mozzarella is low in lactose, so it’s a good option for many on a Low FODMAP diet.

• Garlic-infused olive oil: This is key for flavor. Just make sure it’s made with oil only, no garlic bits.

• Gluten-free breadcrumbs: Look for plain, unseasoned ones to avoid added high FODMAP ingredients. They toast up golden on top and pull it all together.

• Fresh basil: Bright and herby, it adds the perfect finishing touch and pop of color.

Tips for Best Results

• Salt your zucchini slices and let them sit for about 10 minutes before blotting dry. This helps prevent the dish from getting watery.

• Bake uncovered to let the top turn golden and allow steam to escape.

• Use a shallow baking dish so the layers cook evenly and the vegetables become tender.

• Layer it however you like. You can arrange the zucchini and tomatoes in neat rows in a casserole dish or spiral them in a circular pattern in a round baking dish for a visually appealing presentation.

• Wait to add the basil until after baking so it stays bright and fresh.

Serving Suggestions

• Refrigerate leftovers in an airtight container for up to 3 days.

• Reheat in the oven at 350°F until warmed through. This helps the top stay crisp.

• Microwave if needed for a quicker option, but keep in mind that the breadcrumbs may become soft.

• Avoid freezing as the texture of the zucchini and tomatoes may become mushy when thawed.

Looking for simple ways to eat more veggies each day? Check out these creative ways to boost your fruit and vegetable intake for plenty of practical tips to help you hit your five-a-day with ease!

FAQs

Can I make it dairy-free?

Yes. You can skip the mozzarella or use a Low FODMAP dairy-free cheese alternative if needed. Just be sure it melts well and fits your dietary needs.

Can I make this ahead of time?

Yes, you can assemble it a day in advance and refrigerate it unbaked. Just wait to add the breadcrumbs until right before baking for the best texture.

Can I use yellow squash instead of zucchini?

Yes, yellow squash works well in this recipe and has a similar texture and flavor. You can even mix the two for a colorful twist.

What kind of tomatoes are best?

Roma tomatoes are a great choice because they’re less watery, but any firm, ripe slicing tomato will work. Just avoid overly juicy varieties so the gratin doesn’t get soggy.

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