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Summer Zucchini-Tomato Gratin

by on June 13, 2013 in Sides, Vegetables June 13, 2013 SidesVegetables
See post on brianna’s site!
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Another great way to use up that garden zucchini—fast, fresh, and totally delicious.

Ingredients

  • FOR THE VEGETABLES:
  • 4  Medium Zucchini
  • 3  Large Ripe Tomatoes Cut Into 1/4 In. Slices
  • ¼ cups Olive Oil
  • FOR THE TOPPING:
  • 3 Tablespoons Freshly Grated Parmigiana Reggiano
  • ½ cups Breadcrumbs
  • ½ teaspoons Dried Oregano
  • ½ teaspoons Salt
  • ½ teaspoons Freshly Ground Black Pepper
  • 1 Tablespoon Olive Oil

Preparation

For the vegetables:
Preheat the oven to 400ºF.

Trim the zucchini and cut it in half crosswise. Cut each half lengthwise into 4 slices.

Arrange alternating slices of the zucchini and tomato in a 12-by-9-by-2-inch baking pan and pour olive oil on top.

For the topping:
Combine the cheese, bread, oregano, salt, pepper, and oil in a small bowl.

Sprinkle the gratin with the topping. Bake for 35 minutes, or until the vegetables are tender and moist and the top is nicely brown.

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Profile photo of Lanessa

Lanessa on 7.11.2013

So good!!!!!! Easy way to mix it up. I also added squash which was equally as delicious. My only problem was running out of this dish! It could easily be made for a delicious light lunch.

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