Zucchini and Tomato Gratin
(from rosie’s recipe box)
Can roast the first three ingredients for 20 minutes instead of sauteing for faster results – just won’t look as pretty
Source: allrecipes.com
Categories: not tried, sidedishes, vegetables
Ingredients
- 2 tablespoons olive oil
- 4 zucchini, sliced
- 1 large clove garlic, crushed
- 4 ounces thinly sliced mozzarella cheese
- 4 large tomatoes, peeled and sliced
- 1/4 cup grated Parmesan cheese
- 1 tablespoon chopped fresh basil
- salt and freshly ground black pepper
Directions
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Preheat oven to 375 degrees F (190 degrees C). Move oven rack into the top third of the oven.
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Heat the olive oil in a large skillet over medium heat, and spread the zucchini slices into the skillet in a single layer. If they don’t fit, cook them in batches. Sprinkle pieces of garlic over the zucchini, and cook until the zucchini are golden brown on both sides, about 8 minutes per side. Remove from heat.
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Arrange the slices of zucchini in an 9×12-inch glass baking dish, alternating with slices of mozzarella cheese and tomato, so that the slices overlap each other in a neat row pattern. Sprinkle the Parmesan cheese and basil over the dish, and season to taste with salt and pepper.
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Bake in the preheated oven until the cheese is melted and brown and the dish is bubbling, about 30 minutes.