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
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.