Tuesday, August 14, 2012

Zucchini and Tomato Gratin

Why is zucchini such a hard word to spell? I am always wanting two "n" instead of two "c".  It just doesn't seem right to me.

I don't know about you but I have loads of zucchini. And tomatoes.  And eggplant.  I needed a dish to use some of them up before they went bad on me.

Mr. J doesn't like eggplant. I thought this dish although it doesn't originally call for eggplant could easily fit some in.  Mr. J might not even realize it.

He realized it of course. He is quite clever when it comes to his eats.  Normally he is so snoopy when I am in the kitchen he knows before it even gets to the table. Not for this case though but he did eye the eggplant when he was dishing up his serving. He ate it though. Liked it. And then said he probably would not be eating the leftovers. 

More for me I guess. I had a second helping over rice for lunch the next day.  I thought it was more flavorful then the first time around. It is light but filling. The only down side is the oven has to be on for almost an hour.

Zucchini and Tomato Gratin

by Emily Morris
Prep Time: 10 minutes
Cook Time: 35 minutes
Keywords: bake side tomato French summer

Ingredients (serves 4)
  • 4 zucchini, about 6 inches long (1 1/2–1 3/4 pounds)
  • 3 large ripe tomatoes (about 1 1/2 pounds), cut into 12 slices each
  • 1/4 cup olive oil
  • 3 tablespoons freshly grated Parmesan cheese
  • 1 slice firm whole wheat bread, cubed (1/2 cup)
  • 3 fresh oregano sprigs (about 30 leaves) or 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon extra virgin olive oil
Preheat the oven to 400 degrees.

Trim the zucchini and cut it in half crosswise. Cut each half lengthwise into 4 slices.

Arrange alternating slices of the zucchini and tomato in a 12-by-9-by-2-inch gratin dish and pour the olive oil on top. (The gratin can be prepared to this point up to a day ahead, covered, and refrigerated.)

FOR THE TOPPING: Combine the cheese, bread, oregano, salt, and pepper in a mini-chop and process to crumbs. Transfer the mixture to a bowl and stir in the oil. Set aside.

At serving time, sprinkle the gratin with the topping. Bake for 35 minutes, or until the vegetables are tender and moist and the top is nicely brown.
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  1. Oh, I might have to try this to see if I can get my husband to eat eggplant! He not much of a fan, either.

    1. Oh the men in our lives...when will they learn good food when they see it?

  2. This sounds deliciously light and seasonal. Fantastic way to use up some zucchini and tomatoes too during the growing season.

  3. Mmmmm...the cheesy crumb topping is perfect over these yummy baked veggies :) My hubby drills me on everything new I make...I have tried to sneak things past him too many times...LOL.

  4. Mmm, this looks SO good! Especially right now, in the height of zucchini and tomato season. Eggplant would be great in this too. I'll have to try it for dinner next week!


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