You simply alternate layers of sliced tomatoes and zucchini in a greased baking dish, as shown in the photos. It is not only very easy to put together but it also tastes amazing and is absolutely flavorful. It’s almost the end of the zucchini season, and I am making the most of the gorgeous, firm zucchinis I can still find at the farmer’s market. Saute onions until translucent. I love vegetable gratins! Would also be a great addition to a brunch menu. Sprinkle with Italian seasoning, garlic powder, Parmesan and … Home » Side Dishes » Parmesan Zucchini and Tomato Gratin. Sep 16, 2019 - This Zucchini Tomato Gratin is one of my favorite summer dishes. Heat olive oil in a large oven proof saute pan. There was an error submitting your subscription. Next sprinkle with a thin layer of Italian bread crumbs and cheese. Thanks for the post! Generously spray the vegetables with olive oil. 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. Check your email to download your eCookbook "Quick and Healthy Dinners" with some of my favorite quick and easy recipes. Copyright © 2020. You’ll only need a few ingredients to make this tasty gratin. I like to serve it with chicken or fish. 1. Zucchini Tomato Gratin . This looks beautiful and sounds delish. I just like the convenience of a spray. It makes cauliflower super palatable, even for picky eaters. So tasteless watery supermarket vegetables will simply not do. 0 (0) 50 mins. (including a free ecookbook). Well, she’s got another winner. Preheat oven to 375 °F. Awesome! It’s very good with crispy baked chicken thighs, and I can bake both in the same oven. Preheat oven to 400 degrees F. Spray a 1.5-quart casserole dish with olive oil. I can’t eat anything with acid, like tomatoes for a while till ulcer heals, and it’s killing me. This zucchini tomato gratin is delicious, gorgeous, and quite easy to make. This looks and sounds amazing! Spread half of the zucchini/squash mixture into the bottom of the prepared baking dish. 2. The advantage of using garlic powder and nor fresh minced garlic is that it coats the vegetables more evenly. Perfect for all the fresh garden veggies. It’s a perfect side dish for summer when tomatoes and zucchini are in abundance. Drizzle with olive oil and sprinkle with salt, black pepper, oregano to taste. It’s so easy! I have to come up with another zucchini recipe this weekend because we have so many in the garden. Sprinkle with the salt, pepper, garlic powder and dried thyme. Place zucchini slices on top. Directions. Thanks for sharing . Also available Zucchini and Tomatoes Bake with Mozzarella. 0 (0) 75 mins. Another tasty option is to use melted butter. Can’t wait to wow the fam with this one. If your tomatoes are large, cut each slice in half for easier layering. It looks delicious! 1. I also like this Brussels sprouts gratin. Thanks, Megan! If you have more zucchini than you know what to do with them, have you checked out my Stuffed Zucchini Boats with Yogurt Garlic Sauce and my Stuffed Zucchini Cups? If they don't fit, cook them in batches. Tomatoes: Plump red tomatoes are best in this zucchini tomato gratin – definitely try to avoid those pale mealy ones that taste like nothing! They’re not the same, but both work in this recipe. Rave reviews even from the kids! Delicious Meets Healthy © 2020 | Design + Development by Lindsay Humes. Bake the Parmesan zucchini and tomato gratin in a preheated oven for about 35 minutes, or until lightly browned. Leftovers are very good the next day, gently reheated or even cold. So good! See more ideas about tomato zucchini bake, zucchini recipes, vegetable recipes. Bake the Parmesan zucchini and tomato gratin in a preheated oven for about 35 minutes, or until lightly browned. Dip your eggplant slices in the almond or rice milk, then dredge them in the bread crumbs. Preheat oven. Lay tomato slices in the bottom of the prepared baking dish. 1 tsp olive oil (5 ml) Coarse salt and freshly cracked black pepper. Directions for: Grilled Zucchini and Tomato Gratin Ingredients Zucchini and Tomatoes. What a great resource it is! Definitely going to have to try this dish over the weekend. Get my favorite tips, strategies and recipes for getting dinner on the table fast and making mealtime hassle-free! 3 pounds firm zucchini. Topic of the Day . We enjoy this Zucchini Tomato & Eggplant Gratin as a vegetarian main dish during the fall harvest season, but it also makes a really great vegetarian or vegan dish for holiday meals. It’s easy to make and very flavorful. Cook zucchini. Alternate zucchini and tomatoes around the dish and into the middle.. Drizzle olive oil over tomatoes and zucchini. Parmesan Zucchini and Tomato Gratin - Thinly sliced zucchini and tomatoes, layered and baked with onion & garlic and topped with shredded parmesan. Ingredients 3 tablespoons extra virgin olive oil 2 cups sliced yellow onion (1 large onion) 1 cup of sliced red, orange, or yellow bell peppers 1 long eggplant (a slender eggplant like a Japanese eggplant, not a large globe, about 1/2 pound) Cover with half of the tomato sauce from the saucepan, and sprinkle with 1 tablespoon of grated … Sauté the onions and peppers: In a large sauté pan heat 2 Tbsp of the olive oil on medium high heat. Here are the basic steps: 1. Remove foil; continue baking until … I typically publish a new recipe once or twice per week. Drizzle top with 1 Tbs. A perfect light summer meal. Add minced garlic and saute for 30 seconds. Cover with foil; bake until potatoes are tender, 35 to 45 minutes. I keep seeing nice tomato dishes, or even just tomatoes, and want to cry. Thinly sliced zucchini and tomatoes, layered and baked with onion & garlic and topped with shredded parmesan. I can’t wait to try some of your recipes, starting with this delicious Zucchini Tomato Gratin. Sep 1, 2019 - This Zucchini Tomato Gratin is one of my favorite summer dishes. You’re baking the eggplant slices for 30-35 minutes, or until crispy, flipping them at the 15-minute mark. Preparation. Delicious recipe, I will definitely be making this again and again! And the garlic and onion perfectly complete this recipe and add an amazing flavor to the parmesan zucchini and tomato gratin. Thanks for requesting a copy of my eCookbook! Shredded Parmesan: You can also use finely grated parmesan. Mmmmm….that looks and sounds delish! Place the dish into the preheated oven and bake uncovered for 10 minutes. Alternate layers of the tomatoes and zucchini in the baking dish. ♥. Made it in a 9×9 dish and made flat layers. Preparation. Add the tomato slices. https://www.deliaonline.com/.../tomatoes/courgettes-and-tomatoes-au-gratin Preheat oven to 375. oil, and sprinkle with remaining 1/2 cup cheese. Want the new recipes in your inbox. Tuck some of the slices under the mixture, and top the mixture with the rest of the slices. Scroll down to the recipe card for the detailed instructions. 8,8. Thanks for this simple recipe, a great way to use up all those tomatoes and zucchini from the garden this time of year. Zucchini Gratin with Tomatoes and Cheese . I am Neli Howard and the food blogger behind Delicious Meets Healthy. Arrange alternating slices of the zucchini and tomato in a 12-by-9-by-2-inch gratin … This zucchini tomato gratin is delicious, gorgeous, and quite easy to make. Zucchini, Eggplant, Pepper and Tomato Gratin . Very easy to make and so delicious! 4. Make sure the spices you use are fresh! It … Sprinkle the vegetables with salt, pepper, and spices. Generously spray them with olive oil and sprinkle them with Parmesan. Subscribe! Spices: I like to use garlic powder and dried thyme. 0 (0) 60 mins. I'd like to receive the free email course. Lay zucchini slices on paper towels and pat dry. Don't subscribe All Replies to my comments Notify me of followup comments via e-mail. Read my disclosure page here. Bake the gratin until golden-brown, about 30 minutes. Pasta Gratin with Zucchini and Tomatoes . Rich, creamy, flavorful, cheesy and so satisfying, this Potato and Zucchini Gratin is an ultimate comfort food side dish for any type of meal or occasion. Ah, I can’t wait to try your zucchini tomato gratin! Alternate layers of the tomatoes and zucchini in the baking dish. Sprinkle with the Parmesan. A stale spice can easily ruin a dish. It’s a simple recipe that heavily relies on the flavor of the vegetables. Then do the same with the zucchini. I am so very glad that I instituted the “Cookbook Challenge” um, for myself, because before this week I hadn’t picked up Patricia Wells’ The Paris Cookbook in many, many years except to hunt down restaurant recommendations. What an utterly beautiful dish this is. Welcome to my kitchen! 317 calories. This post may contain affiliate links for which I earn a commission. Thank you! I will have dreams of this dish for a while. Tomato and Zucchini Gratin. By accessing or using this website, you agree to abide by the Terms of Service and Privacy Policy. https://www.eatyourselfskinny.com/summer-zucchini-tomato-gratin These are the most flavorful. 1/4 cup freshly grated Parmesan cheese. And I should know, I have one here at home! Heat the olive oil in a large skillet over medium heat, and spread the zucchini slices into the skillet in a single layer. My favorite tips & strategies for simplifying dinner time! 1/2 cup dried bread crumbs. Oct 26, 2019 - Explore Rena Urbina's board "Zucchini gratin" on Pinterest. Transfer them to one lined baking sheet, then transfer the tomato slices to the other baking sheet. This is one of those recipes that exceeded my expectations. Here’s an overview of what you’ll need: Olive oil spray: You can also drizzle the vegetables with olive oil and brush them with it. My Private Notes. Top with remaining onion-garlic mixture. April 30, 2009 at 6:08 pm Leave a comment. 3. You can serve this gratin as a side with baked or grilled chicken, meat skewers, fish, etc. Your email address will not be published. I love to have cold leftovers for my lunch the next day with some cold meats and cheeses. 2. Please read the disclaimers in our. Please verify that a recipe fits your needs before using it. Step 3 Layer half the zucchini, 1/4 cup cheese mixture and half the tomatoes in 2-L casserole dish; cover with 1/4 cup of the remaining cheese mixture. 0 (0) 50 mins. It is really easy to make, and is a great way to use up all of your summer squash bounty. Please try again. Made mostly as directed but used a whole onion and added some feta along with the parmesan cheese. Preheat oven to 350.. Spray baking dish with cooking spray or butter the dish.. Slice each tomato removing both ends to be about 1/4 to 1/2 inch. It is really easy to make, and is a great way to use up all of your summer squash bounty. Combine first 3 ingredients. Nutrition info is approximate and may contain errors, so you should independently verify it. It’s also excellent with baked salmon. Just like the chicken, I find it convenient that I can cook both dishes in the same 425°F oven. Drizzle 1/2 cup olive oil over tomatoes; sprinkle with salt. Of your summer squash bounty so tasteless watery supermarket vegetables will simply not do comments via e-mail they... All those tomatoes and zucchini in two batches, each time using 2 teaspoons oil milk then... | Design + Development by Lindsay Humes that exceeded my expectations Healthy © |! Top it with chicken or fish my lunch the next day with some of the vegetables using it put! But it also tastes amazing and is a great way to use up all of your squash. Daily Values are based on a 2000 calorie diet | Design + Development by Lindsay Humes,! 26, 2019 - this zucchini tomato gratin is one of my favorite summer dishes of our recipes low-carb! Spread the zucchini slices the garden oil ( 5 ml ) Coarse salt and a of..., seasonal, whole foods and cooking easy, simple and delicious side dish to bring to a or... Great way to use fresh, firm zucchinis and tomatoes in this delicious zucchini tomato gratin is such light. With onion & garlic and topped with shredded parmesan i 'd like serve! Perfectly complete this recipe links for which i earn a commission about 3-4 minutes toss the remaining 1/8 salt. 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