Summer Zucchini-Tomato Gratin Recipe

Name: Summer Zucchini-Tomato Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE VEGETABLES:; 4 Medium Zucchini; 3 Large Ripe Tomatoes Cut Into 1/4 In. Slices; 1/4 cups Olive Oil; FOR THE TOPPING:; 3 Tablespoons Freshly Grated Parmigiana Reggiano; 1/2 cups Breadcrumbs; 1/2 teaspoons Dried Oregano; 1/2 teaspoons Salt; 1/2 teaspoons Freshly Ground Black Pepper; 1 Tablespoon Olive Oil

Servings: persons

FOR THE VEGETABLES:
4 Medium Zucchini
3 Large Ripe Tomatoes Cut Into 1/4 In. Slices
1/4 cups Olive Oil
FOR THE TOPPING:
3 Tablespoons Freshly Grated Parmigiana Reggiano
1/2 cups Breadcrumbs
1/2 teaspoons Dried Oregano
1/2 teaspoons Salt
1/2 teaspoons Freshly Ground Black Pepper
1 Tablespoon Olive Oil

1
For the vegetables:
2
Preheat the oven to 400u00b0F.
3
Trim the zucchini and cut it in half crosswise. Cut each half lengthwise into 4 slices.
4
Arrange alternating slices of the zucchini and tomato in a 12-by-9-by-2-inch baking pan and pour olive oil on top.
5
For the topping:
6
Combine the cheese, bread, oregano, salt, pepper, and oil in a small bowl.
7
Sprinkle the gratin with the topping. Bake for 35 minutes, or until the vegetables are tender and moist and the top is nicely brown.

255

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: FOR THE VEGETABLES:, 4 Medium Zucchini, 3 Large Ripe Tomatoes Cut Into 1/4 In. Slices, 1/4 cups Olive Oil, and more.

Yes, Summer Zucchini-Tomato Gratin falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Summer Zucchini-Tomato Gratin

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