And when layered in this delicious gratin, they also look gorgeous. I really admire the French for teaching us that the best way to make vegetables taste good is to either generously butter them, or add a layer of cheese and bake them. Present the platter or sheet at the table, using a cake server or metal spatula to slide several overlapping pieces onto each diner's plate. It’s as if my garden decided to throw a prom, and the eggplants, zucchini, and tomatoes banded together to show everyone else up. Look who’s getting all fancy with the vegetables! It’s also excellent with baked salmon. Please verify that a recipe fits your needs before using it. 2. Spices: I like to use garlic powder and dried thyme. Scroll down to the recipe card for the detailed instructions. Slice the tomatoes and zucchini into 1/4-inch thick round slices, as uniformly as you can. I typically publish a new recipe once or twice per week. You simply alternate layers of sliced tomatoes and zucchini in a greased baking dish, as shown in the photos. Lay zucchini slices on paper towels and pat dry. On a cookie sheet or ovenproof platter, overlap the tomato and zucchini in a decorative pattern, like red and green shingles on a gingerbread house. A simple recipe for Tomato Zucchini Gratin with breadcrumbs, garlic parmesan and fresh basil. Preheat oven to 400 degrees F. Spray a 1.5-quart casserole dish with olive oil. Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the gratin could end up too salty. Gratins are so tasty. Recipes developed by Vered DeLeeuw, CNC Nutritionally reviewed by Rachel Benight MS, RD, CPT. (Clearly they deserve best prize for something, don’t you think?) Sprinkle pieces of garlic over the zucchini, and cook until the zucchini are golden brown on both sides, about 8 minutes per side. Alternate layers of the tomatoes and zucchini in the baking dish. 4. Sprinkle with the salt, pepper, garlic powder and dried thyme. Most of our recipes are low-carb (or keto) and gluten-free, but some are not. It makes cauliflower super palatable, even for picky eaters. The advantage of using garlic powder and nor fresh minced garlic is that it coats the vegetables more evenly. Zucchini Tomato Gratin with Parmesan | Healthy Recipes Blog Get Tomato and Zucchini Gratin Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. So tasteless watery supermarket vegetables will simply not do. 3. By accessing or using this website, you agree to abide by the Terms of Service and Privacy Policy. Leftovers are very good the next day, gently reheated or even cold. Another tasty option is to use melted butter. If your tomatoes are large, cut each slice in half for easier layering. If serving as a main, then crusty bread, torn off the loaf by hand, and a green salad with a lemon and/or lime vinaigrettey dressing cannot be bettered. A quick and easy vegetarian dish for two, or a starter for 4, or even a side. Spread … Place zucchini slices on top. Just like the chicken, I find it convenient that I can cook both dishes in the same 425°F oven. Bake until golden brown, about 30 minutes. Using a sharp knife, slice the zucchinis and tomatoes crosswise, ¼-inch thick. Carefully drain the juices from the bottom and serve. I like to serve it with chicken or fish. I love to have cold leftovers for my lunch the next day with some cold meats and cheeses. ; © 2020 Discovery or its subsidiaries and affiliates. Heat the olive oil in a large skillet over medium heat, and spread the zucchini slices into the skillet in a single layer. Sprinkle the olive oil on top and bake in a 375 degree oven until golden and crusty, about 20 minutes. I typically publish a new recipe once or twice per week. Zucchini and tomatoes go very well together. But this summer vegetable gratin is actually quite straightforw… Nutrition info is approximate and may contain errors, so you should independently verify it. So simple to throw together and a complimentary side dish for many meals. Generously spray them with olive oil and sprinkle them with Parmesan. A rustic Italian favorite, taught me by my Roman friends. Try to use fresh, firm zucchinis and tomatoes in this recipe. If they don't fit, cook them in batches. Recommended and linked products are not guaranteed to be gluten-free. It’s so easy! Preheat oven to 375. * Percent Daily Values are based on a 2000 calorie diet. Bake the gratin until golden-brown, about 30 minutes. Spread bread crumbs over zucchini and evenly drizzle oil on top. You can keep the leftovers in the fridge, in an airtight container, for 2-3 days. Rinse well and pat dry. These are the most flavorful. Drape tomato slices over colander, sprinkle with salt, and let drain for 45 minutes. They’re not the same, but both work in this recipe. A quick and easy vegetarian side dish that cozy and warming. A stale spice can easily ruin a dish. All rights reserved. You’ll only need a few ingredients to make this tasty gratin. And I should know, I have one here at home! I also like this Brussels sprouts gratin. This zucchini tomato gratin is delicious, gorgeous, and quite easy to make. Step 2 Place garlic, basil and thyme on your chopping board; mince well. Subscribe! Our Favorite Videos Get Recipe » Normally I would look at something like this and think it’s waaaay too complicated. If you like gratins, you should definitely try this cauliflower gratin.