Tuesday, September 9, 2014

Italian Zucchini and Tomato Gratin

It's September but we still have great tomatoes and zucchini. My mom found this recipe, brought over the ingredients that my dad picked up from a local roadside stand, and I made the recipe. I love local summer tomatoes and then add cheese to them and bake until hot and bubbly? Heavenly.
Not only was this a great side for dinner, I heated it up the next morning and served it alongside scrambled eggs and loved it.
Italian Zucchini and Tomato Gratin
Adapted from: Gluten Free Mama
  • 1 large zucchini, cut into 1/4 inch thick rounds
  • 2-3 large tomatoes (I love Jersey tomatoes!!), cut into 1/4 inch thick rounds
  • 1 Tbsp Italian Herbs Seasoning blend
  • 1/4 c good olive oil
  • 3/4 c shredded cheese - Italian blend (Parmesan, asiago, mozzarella, etc)
  • Salt and pepper
  • Preheat your oven to 350 degrees
  • Toss the tomatoes and zucchini (in separate bowls) with the oil, herbs, and a touch of salt and pepper
  • Layer zucchini in a single layer in a large baking dish; I used a 9 inch Corning Ware casserole dish (you want a deep dish). Sprinkle with some cheese.
  • Layer tomatoes over the zucchini in a single layer; sprinkle with some cheese.
  • Repeat with a layer of zucchini, cheese, tomatoes, and the rest of the cheese.
  • Bake uncovered for 25-30 minutes until veggies are cooked through and the cheese is melted

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