Tomato and Zucchini Gratin

Yield:
6 to 8 servings
Level:
Easy
Ingredients
  • 3 pounds ripe plum tomatoes
  • 3 pounds firm zucchini
  • 1/2 cup dry 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 pure olive oil
Directions
  • Preheat the oven to 375 degrees F. 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 until golden and crusty, about 20 minutes. Present the platter or, using a cake server or metal spatula, slide several overlapping pieces onto each diner's plate.


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    Recipe courtesy of Food Network Kitchen