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Zucchini and Tomato Gratin

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Thinly sliced zucchini and tomatoes layered with garlic, mozzarella, and Parmesan, then baked to golden perfection.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 4 zucchini, sliced
  • 1 large clove garlic, crushed
  • 4 ounces thinly sliced mozzarella cheese
  • 4 large tomatoes, peeled and sliced
  • ¼ cup grated Parmesan cheese
  • 1 tablespoon chopped fresh basil
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Preheat oven to 375°F (190°C) and position rack in the top third.
  2. Heat olive oil in a large skillet over medium heat. Add zucchini slices in batches, sprinkle garlic over top, and cook until golden brown on both sides, about 8 minutes per side; remove from heat.
  3. Arrange zucchini, mozzarella, and tomato slices alternately in overlapping rows in a 9×12-inch baking dish.
  4. Sprinkle Parmesan cheese and basil over the top; season with salt and pepper.
  5. Bake until cheese is melted, golden, and the dish is bubbling, about 30 minutes.

Notes

  • To remove excess moisture, layer sliced zucchini in a colander, salt each layer, weigh down with a plate for 30 minutes, then pat dry before cooking.
  • For the thinnest, most even slices, use a mandoline slicer.

Nutrition

Keywords: zucchini, tomato, gratin, summer, vegetarian, Italian, side dish

Find it online: https://recipesfoodeasy.com/zucchini-and-tomato-gratin/