July 19, 2010 | Side Dishes, Vegetables
It’s that time of year again – I harvest what’s ripe from the garden one day and seemingly overnight more tomatoes and zucchini reach maturity and are screaming to be picked.
I usually don’t have a problem with the tomatoes. I eat abut half of them standing right there in the garden, their warm juices dripping down my arm, and declare that to be the best breakfast on the planet. But the zucchini is another thing. I don’t love the vegetable on it’s own, so need some inspiration – and other flavors – to wake it up. Or should I say to wake me up to eating it?
Enter the ever so simple gratin of tomatoes and zucchini. I don’t know if technically this is a gratin or a tian, but I know it’s fast, I know it’s healthy, and I know it’s a great summer side dish!
Tomato and Zucchini Gratin
Serves 2-41 medium sized zucchini, sliced about 1/4 inch thick
1 large shallot, thinly sliced
3 medium tomatoes, sliced about 1/4 inch thick
1-2 tablespoons extra virgin olive oil
1/4 to 1/2 cup shredded Parmigiano Reggiano cheeseSpray an 8″ square glass baking dish with cooking spray, then layer the zucchini slices on the bottom, followed by the shallots, and topping the layers with the tomatoes. Drizzle with olive oil then sprinkle cheese over the top and bake for 30 minutes at 350 degrees. Let stand a minute or two before slicing and serving.
