Ingredients
- 1 pound Creole or beefsteak tomatoes, 1/4-inch slices
- 1 pound zucchini, 1/4-inch slices
- 3 tablespoons olive oil
- 1 cup fine bread crumbs
- 1/2 cup finely chopped mild herbs (basil, chervil, tarragon, etc.)
- 1/2 cup grated Parmigiano-Reggiano
- Salt and pepper
- Garnish: parsley, Essence
Directions
Preheat the oven 400 degrees. Lightly grease four individual gratin dishes with olive oil. Season each slice of the tomatoes and zucchini with salt, pepper, and 1 tablespoon olive oil. In a small mixing bowl, combine the bread crumbs, herbs, cheese and remaining olive oil. Mix thoroughly. Season the bread crumbs with salt and pepper. Alternate layers of the tomatoes and zucchini in each gratin dish. Sprinkle the bread crumb mixture over the top the vegetables. Place in the oven and bake for 15 to 20 minutes, or until the top is golden brown. Garnish with parsley and Essence.
Essence (Emeril's Creole Seasoning):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 6 reviews
By nelle25
WA
on July 06, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
America's Test Kitchen has an much more flavorful version of this recipe which includes salting and draining off the excess moisture from the zucchini, adding caramelized onions before adding the tomatoes and baking for 40+ minutes. It is called Summer Vegetable Gratin. I use the Emeril's Creole Seasoning the the ATK recipe and it is one of my favorite go to recipes for summer.
By mansfieldangeli...
Winchester
on December 04, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I cooked mine a little longer as needed. It was a big hit! The second time I made it I did not have fresh tomato's on hand so I julienne sliced sun dried tomato's and it was also a big hit :
By bonnie4bees
Foster City
on August 26, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Zucchini did not cook through. Next time I'm going to parboil the zucchini, drain and then add are directed. Yes, too much crumb mix so will reduce portions but keep same herbs. I know next time changing original as I described above will be way better. Summer is zucchini season; need lots of variety using this vegetable.
Read all 6 reviews