Zucchini-Tomato Gratin
photo by RedVinoGirl
- Ready In:
- 40mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1 1⁄2 lbs tomatoes, cut into 1/4 inch thick slices
- 2 medium zucchini, cut into 1/8 inch thick diagonal slices (1 lb)
- 4 teaspoons olive oil, divided
- 4 garlic cloves, thinly sliced
- 2 tablespoons kalamata olives, roughly chopped
- 1⁄4 cup basil leaves, thinly sliced
- 1⁄2 cup parmesan cheese, freshly grated
directions
- 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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RECIPE SUBMITTED BY
RedVinoGirl
United States
I love to try new recipes and often try so many new recipes that I forget about all the great ones I've already made. My focus in cooking is to cook healthy and lower in fat without compromising the taste of the food.