Mon, Sep 24, 2012
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My parents recently came to town with a monster zucchini from a friend. They were excited to make this zucchini-tomato gratin that our family friends had just made for them. I know it’s hard to believe, but at a football party with a full spread of indulgent appetizers, an over-sized pan of these healthy veggies was the first dish to be finished off. We have since made the quick and easy side dish three times.
I love how simple the ingredient list is. And unlike most gratins, this healthy rendition is devoid of cream or butter, solely featuring the veggies with a small amount of cheese.
Different combos of veggies could be used and the rich flavors of the cheese and the onions would pair well with eggs and sausage for a breakfast or brunch entree, as well. The dish can be layered ahead of time and then covered with plastic wrap and kept in the refrigerator. If this step is done in advance, place the pan in the cold oven to allow the pan to gradually warm up as the oven preheats.
- Zucchini, sliced into rounds or quartered rounds
- Tomatoes, sliced into rounds or quartered rounds
- Onion, sliced and diced into small strips
- Mozzarella or cheddar cheese, grated
- Parmesan cheese
- Working with whatever size pan you would like, arrange a layer of zucchini pieces on the bottom of the pan.
- Place the tomato pieces on top of the zucchini and then sprinkle some diced onion over the top.
- Sprinkle the onion layer with grated cheese.
- Repeat the layers once or more.
- Top the layered veggies with grated parmesan cheese.
- Bake the veggies at 350 degrees for 30-45 minutes, checking the veggies until they are done. The parmesan cheese should be lightly browned. When pricked with a fork or knife, the zucchini should be al dente – tender yet with a bite.