ZUCCHINI-TOMATO GRATIN
This is a light, flavorful side dish (or main dish) that is PERFECT for summer! The steps to salt the zucchini and tomatoes isn't mandatory but will prevent this dish from getting soggy because it eliminates all excess moisture during the cooking process. The taste will remain unchanged so it's skippable, if short on time but you may have to pick this up with a slotted spoon if skipping this step.
Provided by RedVinoGirl
Categories Vegetable
Time 40m
Yield 4 , 4 serving(s)
Number Of Ingredients 7
Steps:
- Drape tomato slices over colander, sprinkle with salt, and let drain for 45 minutes.
- Spread zucchini on baking sheet, and sprinkle with salt. Let stand 30 minutes to sweat out excess moisture. Rinse well and pat dry.
- Preheat oven to 375. Heat 1 t oil in nonstick skilled over medium-high heat. Saute' zucchini 3 to 4 minutes, or until golden. Transfer to plate. Do this in 2 batches, if necessary and add more oil between batches.
- Layer half of zucchini slices in 8-inch square baking dish. Top with half of the tomatoes. Sprinkle with half the garlic, 1 T olives, half of basil, and 1/4 cup of parmesan cheese; season with pepper. Repeat with remaining zucchini slices, tomatoes, garlic, olives and basil. Drizzle top with 3 t oil and sprinkle with remaining cheese.
- Cover with foil and bake 10 minutes.
- Remove foil and bake 20 minutes more or until cheese is melted and gratin is bubbling.
- Let stand 5 minutes before serving.
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Ronald Ramseur
[email protected]I'm not a big fan of zucchini, but I really enjoyed this gratin. The zucchini was cooked perfectly and the cheese and breadcrumb topping was delicious.
Jaylah Johnson
[email protected]This is my favorite zucchini recipe! It's so easy to make and always turns out delicious.
Job Clement
[email protected]This gratin is a delicious and healthy way to get your vegetables. I love that it's made with fresh zucchini and tomatoes.
RiHan MeDiA
[email protected]I made this gratin for a potluck and it was a big hit! Everyone loved it. I will definitely be making it again.
Mckenzie Hill
[email protected]This gratin is a great way to use up leftover vegetables. I had some zucchini and tomatoes that were about to go bad, so I decided to make this dish. It was easy to make and very tasty.
Innocent Yiiga
[email protected]This gratin was a waste of time. The vegetables were mushy and the cheese was rubbery. I would not recommend this recipe.
Lunga Bangani
[email protected]I followed the recipe exactly, but my gratin turned out watery. I'm not sure what went wrong, but I was disappointed with the results.
Oye Rana
[email protected]This gratin was just okay. The vegetables were a bit bland and the cheese was not very flavorful. I think I would have preferred a different recipe.
Cori Cook
[email protected]I'm not a big fan of zucchini, but I really enjoyed this gratin. The zucchini was cooked perfectly and the cheese and breadcrumb topping was delicious. I would definitely make this again.
Jan Mengal
[email protected]This was a great recipe! I used fresh zucchini and tomatoes from my garden, and the dish was so flavorful. I also added a little bit of garlic and Italian seasoning, which really enhanced the flavor.
David Cosloff
[email protected]I made this gratin last night and it was a big hit with my family! The flavors were spot on and the dish was very easy to make. I will definitely be making this again.
Umar Hayaat
[email protected]This gratin was delicious! The vegetables were tender and flavorful, and the cheese was melted and gooey. I especially loved the crispy breadcrumb topping. This dish is perfect for a summer meal.
Milan Tamu
[email protected]This zucchini tomato gratin turned out amazing! The combination of zucchini, tomatoes, cheese, and breadcrumbs was perfect. I loved the crispy breadcrumb topping and the creamy zucchini and tomato filling. This dish was a hit with my family and I wil