Zucchini, Tomato, and Swiss Chard Pesto Gratin
Zucchini, Tomato, and Swiss Chard Pesto Gratin is summer in a baking dish—vibrant, aromatic, and irresistibly comforting. Layers of thinly sliced zucchini and ripe tomatoes are arranged in graceful spirals, then tucked between generous spoonfuls of a bold, herbaceous Swiss chard pesto. A touch of marjoram adds floral warmth, while a crisp, golden breadcrumb and Parmesan topping finishes the dish with satisfying texture and depth.
Swiss chard, the true star here, doesn’t just lend its rich green flavor—it also brings a quiet boost of nutrition to the table. Naturally high in fiber and a great source of magnesium, vitamin K, and antioxidants, chard adds both substance and subtle earthiness to the pesto, making this gratin feel as good as it looks.
Whether served as a centerpiece for a late summer supper or a vibrant side at your next gathering, this dish is the kind of rustic-meets-refined recipe that invites second helpings—and maybe a little bread to swipe through the leftover sauce.
💡 Tip: This recipe can be made ahead, served warm or at room temperature, and pairs beautifully with grilled proteins, simple salads, or crusty sourdough.
Zucchini, Tomato, and Swiss Chard Pesto Gratin
Ingredients
- For the Swiss Chard Pesto:
- 1 bunch Swiss chard, 8–10 leaves, stems removed (4 ounces)
- 1 garlic clove
- ¼ cup toasted walnuts (or pine nuts, almonds, or sunflower seeds)
- ⅓ cup grated Parmesan or Pecorino Romano
- 1-2 tsp fresh marjoram (or ¼–½ tsp dried)
- Juice of ½ lemon
- ¼–½ cup olive oil
- Salt and pepper, to taste
- For the gratin:
- 2 medium zucchini, thinly sliced into rounds
- 3 medium ripe tomatoes, thinly sliced into rounds
- Salt and black pepper, to taste
- For the topping:
- ½ cup breadcrumbs (panko or homemade preferred)
- 2 tablespoons chopped fresh parsley (optional)
- 1 tablespoon olive oil or melted butter
Instructions
- Bring a pot of water to a boil. Blanch chard leaves for 30–45 seconds, then plunge into ice water. Drain and squeeze dry.
- In a food processor, combine blanched chard, garlic, walnuts, Parmesan, marjoram, and lemon juice. Adjust the amount of marjoram to suit your taste.
- Pulse until roughly chopped, then drizzle in olive oil until a smooth paste forms. Season with salt and pepper to taste. Set aside.
- Preheat oven to 375°F (190°C). Lightly oil a round or oval baking dish.
- Slice zucchini and tomatoes into even, thin rounds (about ¼-inch).
- Top each zucchini slice with a thin layer of Swiss chard pesto.
- Arrange pesto topped zucchini and tomato slices in a spiral or snaking row, alternating between the two and standing them at a slight angle.
- Season with salt and pepper.
- In a small bowl, combine breadcrumbs, parsley, and olive oil. Use your fingers to rub the olive oil evenly throughout.
- Sprinkle topping over the vegetables evenly.
- Bake uncovered for 40–45 minutes, until the top is golden brown and the vegetables are tender.
- Cover loosely with foil if the topping browns too quickly.
- Let rest for 5–10 minutes before slicing and serving.
Notes
- Marjoram Substitutions: If fresh marjoram isn’t available, use a mix of fresh oregano and basil for a similar profile.
- Add Cheese Between Layers: For a richer gratin, dot small amounts of goat cheese or mozzarella between the veggie slices along with the pesto.
- Vegan Option: Omit cheese or use plant-based Parmesan-style cheese in both pesto and topping.