If you’re overloaded with your last batches of tomatoes and zucchini right now, like most of us are when summer ends, then use them up in this cheesy Parmesan gratin.
It’s like a challenge at the end of every summer to see how many different ways you can think of to serve tomatoes and zucchini, as they’re either flooding your garden or popping up at irresistibly cheap prices at the store.
This gratin is simple, full of flavor and with the perfect amount of cheese to be decadent but still taste of the fresh ripeness of the vegetables underneath. Definitely a recipe to add to the list as you begrudgingly enter into the colder months.
Zucchini and tomato Parmesan gratin recipe
- 1 large zucchini, cut into round slices
- 2 tomatoes, cut into round slices
- 2 shallots, chopped
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon softened butter
- 1/2 cup grated Parmesan cheese
- Salt and pepper
- Preheat the oven to 425 degrees F, and grease a baking dish.
- To a small skillet over medium heat, add the olive oil.
- Once the oil is hot, add the shallots, and sauté them for about 5 minutes, until softened.
- Transfer the shallots to the baking dish, and spread them evenly along the bottom.
- Lay the slices of zucchini and tomato in an alternating pattern in the baking dish.
- Dot the top with the softened butter, season with the salt and pepper, and top with the Parmesan cheese.
- Bake for about 15 minutes.
- Remove from the oven, and let sit for 5 minutes before serving.
More gratin recipes
Sweet peas au gratin
Roasted vegetable gratin
Baked Brussels sprouts gratin
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