Tomato Zucchini Gratin
Total Time
40 minutes
Prep Time
20 minutes
Cook Time
20 minutes
Rating
4.9 out of 5 stars
(9)
Ingredients
6 servings
- 3 slices (3 oz) bread
- 4 tablespoons olive oil, divided
- 1 tablespoon fresh thyme, chopped fine
- 1 tablespoon fresh oregano, chopped fine
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon red pepper flakes (optional)
- 1 ½ oz (3/4 cup) Parmigiano Reggiano, grated
- 2 lbs tomatoes, sliced ½ inch thick (4-5 medium tomatoes)
- 1 lb zucchini, sliced ¼ inch thick ( 2 medium zucchini)
- salt and pepper to taste
- 1 tablespoon red wine vinegar
- 2 large cloves garlic, minced
- 1 tablespoon shallot, diced
- ½ cup fresh Basil leaves
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Preparation
Step 1
Preheat oven to 400F
Step 2
Hand tear bread to form coarse crumbs (or quickly pulse in food processor). Place on a sheet pan and bake at 400 degrees for 3-5 minutes, until dried out.
Step 3
Toss toasted bread, 2 tablespoons of olive oil, thyme, oregano, salt, black pepper, red pepper flakes, and parmesan together in a bowl. Set aside.
Step 4
Alternate tomato and zucchini slices in a shallow baking pan.
Step 5
Season with salt and pepper.
Step 6
Whisk together remaining olive oil, red wine vinegar, minced garlic and shallot. Pour over tomatoes and squash.
Step 7
Top evenly with bread crumb mixture.
Step 8
Bake at 400 for 15-20 minutes or until bread crumbs are toasty.
Step 9
Tear basil leaves on top and serve warm or at room temperature.
Step 10
Save recipe for the next time?
