*In 2012 we started the zucchini project. This project aims to find different recipes and methods for cooking zucchini—one of the most over abundant crop in home gardens.*
Summer is here! Summer is here! The weather is super hot where we live. Some of our tomatoes are already turning, I have to water the chickens twice a day, and we’ve officially harvested the last of our purple potatoes. Zucchini are starting to pop up here and there, so it’s time to start thinking up more ways to use these prolific little buggers.
Grey and I found this recipe to be simple, tasty, and easy to make. It keeps the vegetables intact so the dish is super fresh. Start by simply slicing up the zucchini and tomatoes and layering them in a baking dish.
Next, combine all the “good stuff” in a small bowl (breadcrumbs, cheese, herbs, olive oil, salt, and pepper) and sprinkle over the vegetables. Finish by baking for 35 minutes in the oven…and voila! Zucchini-tomato gratin! …so fancy.
Make sure to use good Parmigiano Reggiano cheese, that is what makes this dish. You can choose to use any type of bread crumb (plain, seasoned, homemade, store-bought, etc.) We used store-bought garlic and herb breadcrumbs for convenience (and we just didn’t have any stale bread to make breadcrumbs.)
The layers of tomato to zucchini to tomato again look beautiful…well in my opinion. Perfect for a home-style dinner party or just for the family on a weeknight. Enjoy this recipe.
Summer Zucchini-Tomato Gratin
Prep time: 10 min. Cook time: 35 minutes Serves: 6
Ingredients:
4 medium sized zucchini
3 large ripe tomatoes cut into 12 slices each
1/4 cup olive oil
for the gratin:
3 tablespoons freshly grated Parmigiano Reggiano cheese
½ cup breadcrumbs
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon extra virgin olive oil
Directions:
Preheat the oven to 400 degrees.
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 the 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.
Hope you are delighted with your many garden zucchini.
Love, Grey & Brianna You might also like:
Zucchini Beef Casserole Grey & Brianna’s
Zucchini Gratin The Little Kitchen
Zucchini “Crust” Pizza Grey & Brianna’s
Baked Patty pan Squash Parmesan with Garlic BreadcrumbsLove & Olive Oil
