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Zucchini-Tomato Gratin

Vegetarian Times Issue: July 1, 2009   p.64

For a light entrée on a summer night, this dish is just the ticket. Salting and draining the zucchini and tomatoes before baking prevents them from releasing excess moisture as they bake, so the gratin stays firm, not soggy.

Directions

1. Drape tomato slices over colander, sprinkle with salt, and let drain 45 minutes.

2. Spread zucchini on baking sheet, and sprinkle with salt. Let stand 30 minutes to sweat out excess moisture. Rinse well, and pat dry.

3. Preheat oven to 375°F. Heat 1 tsp. oil in nonstick skillet over medium-high heat. Sauté zucchini 3 to 4 minutes, or until golden. Transfer to plate. Do this in 2 batches if necessary, adding more oil between batches.

4. Layer half of zucchini slices in 8-inch-square baking pan. Top with half of tomatoes. Sprinkle with half of garlic, 1 Tbs. olives, half of basil, and ı/4 cup Parmesan cheese; season with freshly ground black pepper. Repeat with remaining zucchini, tomatoes, garlic, olives, and basil. Drizzle top with 1 Tbs. oil, and sprinkle with remaining 1/2 cup cheese. Cover with foil, and bake 10 minutes. Remove foil, and bake 20 minutes more, or until cheese is melted and gratin is bubbling. Let stand 5 minutes before serving.

Member Rating: 1111

ingredient list

Serves 4

  • 1 1/2 lb. tomatoes, cut into 1/4-inch-thick slices
  • 2 medium zucchini (1 lb.), cut into 1/8-inch-thick diagonal slices
  • 1 Tbs. plus 1 tsp. olive oil, divided
  • 4 garlic cloves, thinly sliced
  • 2 Tbs. roughly chopped kalamata olives
  • 1/4 cup thinly sliced basil leaves
  • 3/4 cup grated Parmesan cheese (1 1/2 oz.), divided

Nutritional Information

Per :

Calories 165
Protein 9g
Total Fat 10g
Saturated Fat 3g
Carbs 12g
Choelsterol 13mg
Sodium 303mg
Fiber 3g
Sugar 6g
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Comments

By cynde on Sep 04, 2009:
My husband made this for me and I LOVED IT!!!
We had it as an entree'.
By Chelsea on Sep 13, 2009:
I love this receipe! It was a complete hit at dinner. Very filling and easy to make.
By Megan on Oct 27, 2009:
Really really good, wonderful flavors! I am making this again for Thanksgiving.
By Elizabeth on Oct 29, 2009:
We have made this dish 4 times now. WE LOVE IT. Since tomatos went out of season we subtituted eggplant. Since this recipe still needs tomatos we diced cherry tomatos and sprinkled them in with the cheese, basil and olives.
My only complaint is how long it takes to prep the veggies, sweat the sqaush and brown each slice.
By Aerial on Nov 04, 2009:
I made this tonight. I loved it! It was awesome!
By Anonymous on Nov 10, 2009:
very easy and ver good!
By Lindsey on Dec 07, 2009:
This is one of my favorite Gratin recipes. I substituted the parmesan with a vegan alternative. Even though you have to sweat the squash it makes all the difference in the consistency. This one always pleases my guests.
By Cemile on Jan 01, 2010:
Amazing! Easy to make, tasted so good, everyone loved it! I cant wait to make it again and again! Next time, i will also include eggplants to it! This is a hit!
By DavidJ on Feb 26, 2010:
Very good! Added some cauliflower and monterey jack to put it over the top. ;)

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