Tomato and Zucchini Gratin

Yield:
6 to 8 servings
Level:
Easy
Ingredients
  • 3 pounds ripe plum tomatoes
  • 3 pounds firm zucchini
  • 1/2 cup dried bread crumbs
  • 1/4 cup freshly grated Parmesan cheese
  • 2 tablespoons chopped fresh flat leaf parsley
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh oregano
  • Salt and freshly ground black pepper to taste
  • 1/4 cup fruity olive oil
Directions
  • Slice the tomatoes and zucchini into 1/4-inch thick round slices, as uniformly as you can. 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. Blend all the dry ingredients together, then scatter them evenly over the tomatoes and zucchini. Sprinkle the olive oil on top and bake in a 375 degree oven until golden and crusty, about 20 minutes. 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.


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