TOMATO ZUCCHINI GRATIN
A simple recipe for Tomato Zucchini Gratin with breadcrumbs, parmesan, garlic and fresh basil. A quick and easy vegetarian side dish!
Provided by Tonia Schemmel | Feasting at Home
Categories side dish
Time 40m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat oven to 400F
- 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.
- Toss toasted bread, 2 tablespoons of olive oil, thyme, oregano, salt, black pepper, red pepper flakes, and parmesan together in a bowl. Set aside.
- Alternate tomato and zucchini slices in a shallow baking pan.
- Season with salt and pepper.
- Whisk together remaining olive oil, red wine vinegar, minced garlic and shallot. Pour over tomatoes and squash.
- Top evenly with bread crumb mixture.
- Bake at 400 for 15-20 minutes or until bread crumbs are toasty.
- Tear basil leaves on top and serve warm or at room temperature.
Nutrition Facts : Calories 181 calories, Sugar 4.2 g, Sodium 390.1 mg, Fat 11.8 g, SaturatedFat 2.5 g, TransFat 0.1 g, Carbohydrate 15.9 g, Fiber 2.9 g, Protein 5 g, Cholesterol 6.1 mg
TOMATO AND ZUCCHINI GRATIN
Provided by Food Network
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Slice the tomatoes and zucchini into 1/4-inch thick round slices, as uniformly as you can. On a cookie sheet or ovenproof platter, overlap the tomato and zucchini in a decorative pattern, like red and green shingles on a gingerbread house. Blend all the dry ingredients together, then scatter them evenly over the tomatoes and zucchini. Sprinkle the olive oil on top and bake in a 375 degree oven until golden and crusty, about 20 minutes. Present the platter or sheet at the table, using a cake server or metal spatula to slide several overlapping pieces onto each diner's plate.;
ZUCCHINI TOMATO GRATIN RECIPE
Steps:
- Preheat your oven to 350 degrees F.
- Bring a large sauce pan of water to a boil. Add the zucchini and summer squash pieces, bring the pot back to a boil, and simmer for 10 minutes. Strain the pan into a colander. Dump the cooked squash pieces into a heat proof bowl and roughly mash the pieces with a potato masher. You want to have large pieces, so don't over mash. Dump the mixture back into the colander to drain off extra liquid.
- Combine the squash, herbs, red pepper, salt and pepper, and egg into a baking dish and stir to evenly distribute everything. My gratin dish is 11 x 8. An 8 x8 Pyrex would be perfect.
- Add the tomato slices. Tuck some of the slices under the mixture, and top the mixture with the rest of the slices.
- Place the dish into the preheated oven and bake uncovered for 10 minutes. After 10 minutes, remove the dish, and top with the cheeses and return it, uncovered, to the oven for 20 minutes. At the end of 20 minutes, if the cheese is not brown enough, turn on your broiler, raise the rack, and place the dish under the broiler. Stay close by and remove the dish when the cheese is how you like it.
- Note: This recipe can easily be scaled. I also think it would be wonderful in little individual gratin dishes.
ZUCCHINI TOMATO GRATIN
Alternating rows of thinly-sliced zucchini, potato, and tomato are baked in olive oil, tomato sauce, and Italian seasonings.
Provided by Katerina | Easy Weeknight Recipes
Categories Side Dish
Time 1h25m
Number Of Ingredients 10
Steps:
- Preheat oven to 375˚F.
- On the bottom of a 2-quart baking dish mix together the tomato sauce with garlic, 1 tablespoon olive oil, and 1 teaspoon Italian seasoning.
- Arrange the sliced veggies upright, alternating between tomatoes, zucchini, and potatoes. Fit them tightly against one another until the baking dish is filled.
- Season with remaining Italian seasoning, salt, and fresh ground black pepper.
- Drizzle the remaining olive oil over the veggies.
- Cover with aluminum foil and bake for 35 minutes.
- Remove aluminum foil, sprinkle top with shredded parmesan, and continue to bake for 20 to 30 minutes, or until veggies are tender and bubbly.
- Remove from oven and let stand 10 minutes.
- Garnish with parsley.
- Serve.
Nutrition Facts : Calories 132 kcal, Carbohydrate 17 g, Protein 5 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 4 mg, Sodium 271 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 4 g, ServingSize 1 serving
ZUCCHINI, TOMATO & BLACK OLIVE GRATIN
This colourful "summer vegetable" gratin, by Todd Clarmo (a guest chef on my favourite Canadian talk show), can be served as a side dish or vegetarians will enjoy as an entree.
Provided by CountryLady
Categories Peppers
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Saute onion in 2 oz of the oil over medium high heat for 5 minutes.
- Add garlic, thyme, chili flakes, salt& pepper and continue cooking until onions are until golden brown& semi soft (about 5 more mins).
- Remove from the heat, let cool& add olives.
- In a bowl, toss zucchini with basil& 2 oz of olive oil.
- Layer the onion/olive mixture evenly in the bottom of an 8 x 8 inch casserole dish.
- Start alternating the zucchini mixture and the tomatoes/red peppers in layers on top of the onion mixture.
- Season each layer with salt& pepper to taste.
- Mix bread crumbs, parmesan& parsley in a bowl; sprinkle over top of vegetables.
- Bake in preheated 375F oven for 25 minutes.
Nutrition Facts : Calories 617, Fat 43.2, SaturatedFat 9.9, Cholesterol 24.9, Sodium 1329.6, Carbohydrate 42.7, Fiber 7.4, Sugar 11.8, Protein 19.1
ZUCCHINI E POMODORI GRATINATI (ZUCCHINI AND TOMATO GRATIN)
A quick and easy vegetarian dish for two, or a starter for 4, or even a side. A rustic Italian favorite, taught me by my Roman friends. If serving as a main, then crusty bread, torn off the loaf by hand, and a green salad with a lemon and/or lime vinaigrettey dressing cannot be bettered.
Provided by Swiss Phil
Categories World Cuisine Recipes European Italian
Time 1h
Yield 2
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Move oven rack into the top third of the oven.
- Heat the olive oil in a large skillet over medium heat, and spread the zucchini slices into the skillet in a single layer. If they don't fit, cook them in batches. Sprinkle pieces of garlic over the zucchini, and cook until the zucchini are golden brown on both sides, about 8 minutes per side. Remove from heat.
- Arrange the slices of zucchini in an 9x12-inch glass baking dish, alternating with slices of mozzarella cheese and tomato, so that the slices overlap each other in a neat row pattern. Sprinkle the Parmesan cheese and basil over the dish, and season to taste with salt and pepper.
- Bake in the preheated oven until the cheese is melted and brown and the dish is bubbling, about 30 minutes.
Nutrition Facts : Calories 412.2 calories, Carbohydrate 24.9 g, Cholesterol 43.5 mg, Fat 26.4 g, Fiber 7 g, Protein 23.8 g, SaturatedFat 9.5 g, Sodium 563.1 mg, Sugar 14.3 g
ZUCCHINI GRATIN
Make and share this Zucchini Gratin recipe from Food.com.
Provided by Evie3234
Categories Cheese
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F degrees.
- Butter 9 inch deep-dish pie plate.
- Melt butter in heavy large skillet over medium-high heat.
- Add zucchini, sauté until golden, about 5 minutes.
- Season with salt and pepper.
- Layer half the zucchini in prepared dish.
- Sprinkle half of tarragon and 1/2 cup cheese over.
- Repeat layering with zucchini, tarragon and 1/2 cup cheese.
- Combine milk, cream and eggs in small bowl.
- Season with salt and pepper.
- Pour custard mixture over zucchini.
- Sprinkle remaining cheese over.
- Bake until gratin is set in center, about 35 minutes.
- Serve immediately.
Nutrition Facts : Calories 400.6, Fat 30.3, SaturatedFat 17.7, Cholesterol 180.8, Sodium 615.3, Carbohydrate 14.1, Fiber 3.1, Sugar 7.8, Protein 20.9
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