Zucchini Tomato Gratin
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Is your garden bursting with zucchini and tomatoes?
I have the perfect recipe to help you use up your harvest.
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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.
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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.
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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.
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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!
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Sam