I typically publish a new recipe once or twice per week. Or you can enjoy them cold, served like you would serve antipasto. Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the gratin could end up too salty. Carefully drain the juices from the bottom and serve. And when layered in this delicious gratin, they also look gorgeous. Here are the basic steps: 1. Make sure the spices you use are fresh! A quick and easy vegetarian dish for two, or a starter for 4, or even a side. Recipes developed by Vered DeLeeuw, CNC Nutritionally reviewed by Rachel Benight MS, RD, CPT. Try to use fresh, firm zucchinis and tomatoes in this recipe. Tomato Zucchini Gratin is all about honoring fresh garden abundance. Spread bread crumbs over zucchini and evenly drizzle oil on top. I like to serve it with chicken or fish. Here’s an overview of what you’ll need: Olive oil spray: You can also drizzle the vegetables with olive oil and brush them with it. It’s almost the end of the zucchini season, and I am making the most of the gorgeous, firm zucchinis I can still find at the farmer’s market. Sprinkle pieces of garlic over the zucchini, and cook until the zucchini are golden brown on both sides, about 8 minutes per side. Saute' zucchini 3 to 4 minutes, or until golden. Rinse well and pat dry. Subscribe! https://www.deliciousmeetshealthy.com/parmesan-zucchini-tomato-gratin You’ll only need a few ingredients to make this tasty gratin. By accessing or using this website, you agree to abide by the Terms of Service and Privacy Policy. Spread zucchini on baking sheet, and sprinkle with salt. 3. These are the most flavorful. Scroll down to the recipe card for the detailed instructions. I also like this Brussels sprouts gratin. The advantage of using garlic powder and nor fresh minced garlic is that it coats the vegetables more evenly. So simple to throw together and a complimentary side dish for many meals. Present the platter or sheet at the table, using a cake server or metal spatula to slide several overlapping pieces onto each diner's plate. Shredded Parmesan: You can also use finely grated parmesan. Filed Under: Vegetable Recipes Last updated on July 20, 2020, The information on this website has not been evaluated by the FDA and is not intended to diagnose, treat, prevent, or cure any disease. You simply alternate layers of sliced tomatoes and zucchini in a greased baking dish, as shown in the photos. Oh my. It is calculated using the SparkPeople.com recipe calculator and the carb count excludes sugar alcohols. Heat the olive oil in a large skillet over medium heat, and spread the zucchini slices into the skillet in a single layer. They’re not the same, but both work in this recipe. Please read the disclaimers in our. But this summer vegetable gratin is actually quite straightforw… I love to have cold leftovers for my lunch the next day with some cold meats and cheeses. Ingredients 1 zucchini, thinly sliced 3 medium tomatoes, thinly sliced 1/2 medium onion, chopped 2 cloves garlic, minced 1/3 cup shredded Parmesan cheese 1/2 teaspoon dried oregano 1/2 teaspoon … https://www.eatyourselfskinny.com/summer-zucchini-tomato-gratin Generously spray the vegetables with olive oil. Zucchini Tomato Gratin with Parmesan | Healthy Recipes Blog This zucchini tomato gratin is delicious, gorgeous, and quite easy to make. A stale spice can easily ruin a dish. You can keep the leftovers in the fridge, in an airtight container, for 2-3 days. Zucchinis: Try to pick young, firm zucchinis with a dark-green skin. Heat 1 t oil in nonstick skilled over medium-high heat. Using a sharp knife, slice the zucchinis and tomatoes crosswise, ¼-inch thick. https://www.vegetariantimes.com/recipes/zucchini-tomato-gratin Just like the chicken, I find it convenient that I can cook both dishes in the same 425°F oven. Spices: I like to use garlic powder and dried thyme. Alternate layers of the tomatoes and zucchini in the baking dish. I just like the convenience of a spray. I really admire the French for teaching us that the best way to make vegetables taste good is to either generously butter them, or add a layer of cheese and bake them. Preheat oven to 400 degrees F. Spray a 1.5-quart casserole dish with olive oil. Tomatoes: Plump red tomatoes are best in this zucchini tomato gratin – definitely try to avoid those pale mealy ones that taste like nothing! Want the new recipes in your inbox. On a cookie sheet or ovenproof platter, overlap the tomato and zucchini in a decorative pattern, like red and green shingles on a gingerbread house. This zucchini tomato gratin is delicious, gorgeous, and quite easy to make. A simple recipe for Tomato Zucchini Gratin with breadcrumbs, garlic parmesan and fresh basil. Sprinkle the vegetables with salt, pepper, and spices. You can gently reheat them in the microwave. 2 tablespoons chopped fresh flat leaf parsley, Salt and freshly ground black pepper to taste, Sign up for the Recipe of the Day Newsletter Privacy Policy. Lay tomato slices in the bottom of the prepared baking dish. A rustic Italian favorite, taught me by my Roman friends. 2. It’s as if my garden decided to throw a prom, and the eggplants, zucchini, and tomatoes banded together to show everyone else up. Bake until golden brown, about 30 minutes. And watch videos demonstrating recipe prep and cooking techniques. It’s also excellent with baked salmon. Copyright © 2020. 4. If your tomatoes are large, cut each slice in half for easier layering. Scroll down to the recipe card for exact amounts. Bake the gratin until golden-brown, about 30 minutes. It’s easy to make and very flavorful. If serving as a main, then crusty bread, torn off the loaf by hand, and a green salad with a lemon and/or lime vinaigrettey dressing cannot be bettered. Want the new recipes in your inbox? Our Favorite Videos Get Recipe » Normally I would look at something like this and think it’s waaaay too complicated. Sprinkle with the salt, pepper, garlic powder and dried thyme. Place zucchini slices on top. (Clearly they deserve best prize for something, don’t you think?) Blend all the dry ingredients together, then scatter them evenly over the tomatoes and zucchini. It’s so easy! Spread … Gratins are so tasty. It is hard to beat the perfection of tomatoes, garlic and basil. Generously spray them with olive oil and sprinkle them with Parmesan. Slice the tomatoes and zucchini into 1/4-inch thick round slices, as uniformly as you can.
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