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Zucchini, tomato and tuna gratin

An everyday dish for 2, ready in 35 minutes, around $2.39 a serving. People actually plan it with Popotam, and it's in season in October.

35mintotal
≈ $2.39a serving
471kcalper serving
26gof protein
In season in OctoberFreezes well
Let's cook
Zucchini, tomato and tuna gratin, a serving idea
AI-generated image · Serving idea

Step-by-step recipe

check things off as you go

  1. Preheat the oven

    Turn the oven on to 200 °C, convection if you've got it.

  2. Slice the veggies

    Wash the zucchini, leave the skin on and cut them into 5 mm rounds. Peel the potatoes and cut them into 3 mm rounds. Slice the tomatoes into rounds.

  3. Parboil the potatoes

    Drop the potato rounds into a saucepan of salted boiling water. Let them cook 8 min, then drain them in the colander.

    Tip · The rounds need to be thin and even, or some will stay firm. Check with the tip of a knife: it should slide in with no resistance.

  4. Sauté the zucchini

    Heat the olive oil in the skillet over medium-high heat. Sauté the zucchini for 5 min, stirring, with a pinch of salt and pepper.

    Tip · Don't cover or crowd the skillet: the zucchini needs to brown and lose its water, or the gratin will turn out soggy.

  5. Make the sauce

    Drain the tuna and flake it into the bowl. Add the crème fraîche and stir. Give it a light grind of pepper.

  6. Build the gratin

    Spread the potatoes over the bottom of the dish, then the zucchini. Spoon the creamy tuna on top and cover with the tomato slices.

  7. Add the cheese

    Sprinkle the shredded cheese all over the top.

  8. Bake until golden

    Slide the dish into the oven at 200 °C and bake until the top is golden and it's bubbling around the edges.

And there you go, it's readyCheck off every step to celebrate.

The questions you're asking

short answers, numbers you can check

How many calories in a serving?

One serving has about 471 kcal. 22% comes from carbs, 22% from protein and 54% from fat.

26 gCarbs
26 gProtein
28 gFat
Per serving (the dish for 2, divided by 2)
Energy471 kcal
Protein25.7 g
Carbs25.8 g
of which sugars9.7 g
Fat28.2 g
of which saturated fat15.9 g
Fiber6.7 g
Salt1 g

Worked out ingredient by ingredient with the ANSES Ciqual 2025 table, never written by an AI. It's an estimate: veggie sizes and brands make the numbers vary.

How much does it cost?

About $2.39 a serving, adding up the average prices of the ingredients you need to buy.

≈ $4.77for 2 people
≈ $2.39a serving

Pantry salt, oil and spices aren't counted. Your store and your brands will move the total, but the ballpark is right.

How long does it keep?

1 day in the fridge, in a closed container, once cooled within two hours. After that, into the freezer it goes.

1 dayin the fridge
Yesin the freezer, thaw it in the fridge the day before

Times Popotam uses for meal prep, based on ANSES guidance, rounded down. The details: how long cooked dishes keep.

and the rest of the week?

Popotam plans your whole week

Lunch and dinner, with dishes like this one, based on your tastes, your time and your budget. The grocery list is sorted by aisle. Free, no account.

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zucchini, tomatoes, tuna in water…