• Home
  • Services/Classes
  • Food Writing
  • Cookbooks
  • Travel
  • Sources/Links
  • Contact

Tomato and Zucchini Gratin

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 2-4

1 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 cheese

Spray 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.

Leave a Reply



Restaurant Reviews

  • the kitchen upstairs boulder
  • chinese takeout
  • cooking matters new logo
  • squeaky bean denver salmon with radishes 1
  • mustard's chili dog with a taste of fries
  • perbacco-san-francisco
  • sushi den sashimi lunch

My Cookbooks

TASTING_COLORADO_FRONTCOVER

Taste_of_Washington_FRONTCOVER

Search by Ingredient

almonds apples arugula Asian asparagus avocado bacon balsamic basil beans beef beets bison braising broccoli brunch butter cabbage cake carrots celery cheese chicken chiles chili chocolate cilantro coconut cookbook cookies corn cranberries CSA cucumber curry dips eggplant eggs fennel feta cheese gardens garlic giveaway goat cheese grains grilling herbs ice cream Italian kale lamb leeks leftovers lemon lime Mexican mint muffins mushrooms nuts oats olive oil onions orange pancetta parsley peppers pesto pickles pine nuts pizza plums pork potatoes quinoa rice ricotta roasting salmon sausage shrimp soy spaghetti spinach squash stews strawberries sushi sweet potatoes swiss chard tarragon Thanksgiving tomatoes tortillas tuna turkey vegetarian vinegar yogurt zucchini

About Michele



Chef Profile - CO Homes & Lifestyles

CHL with books 7-2014
Get the Cooking with Michele ® Newsletter
Email:

International Food Blogger Conference 2014 Seattle

Get Involved


Other Stuff

Follow Michele Morris / Cooking with Michele's board Party Food - Great Appetizers on Pinterest.


my foodgawker gallery




Sommelier Courses and Wine Classes from the International Wine Guild Wine School

The International Wine Guild Wine School



MyFreeCopyright.com Registered & Protected

Archives