Tuesday, August 23, 2011

Zucchini Tomato Gratin



Is your garden bursting with zucchini and tomatoes?

I have the perfect recipe to help you use up your harvest.



Just because it's a Tuesday and I made this in a tart pan, this is not a tart, but a gratin (because it has bubbly cheese on top).

Some may call this a tian (a French vegetable casserole).
Call it whatever you like, but I call it delicious.



You can use any fresh herb, and the olives make it very Provencal.
No crust, no eggs, (see, I told you it wasn't a tart), just simple fresh Jersey produce baked in the oven.

Zucchini & Tomato Gratin:

5 plum tomatoes, sliced thin
2 medium size zucchini, sliced into thin rounds
handful of kalamata olives, quartered
kosher salt
olive oil
1/4 cup of grated Parmesan cheese
fresh thyme leaves or basil

In a greased shallow 8" x 10" casserole or gratin dish, layer the tomato and zucchini slices, overlapping and pushing them together nice and snug.



Drizzle with olive oil and sprinkle liberally with kosher salt.
Add the grated Parmesan cheese to the top and dot w/ the olive slices and fresh thyme leaves.



Bake in a 425F oven for about 20-30 minutes until the top is getting nice and brown.

Using a fish spatula, slide the rows of vegetables onto a platter and serve.
Serves 4 as a side dish.

Enjoy!



8 comments:

Sam @ My Carolina Kitchen said...

I make a gratin very similar to this from Patricia Wells. It never occurred to me to add olives - another "duh" moment. Great idea!
Sam

Becki's Whole Life said...

I do a similar dish in a saute and it's one of my favorite savory ways to cook zucchini. This dish is so pretty and I bet that baking it gives it a nice roasted flavor. Will have to try this - thanks!

Content in a Cottage said...

The taste of summer for the last full week of August.

The Japanese Redneck said...

simple and a wonderful way to use fresh veggies when the garden is making them in abundance

Юлия said...

Wonderful recipe! Thanks, Stacey we had a very tasty supper.

Joanne said...

The fresh flavors of summer all in one perfectly architected pan!

Claudia said...

Yes please on this gratin. Does it matter if the tomatoes have little chipmunk bites?

Proud Italian Cook said...

Pretty gratin all layered so nice, I just fling mine together!