This zucchini tomato gratin is delicious, gorgeous, and fairly easy to make. It’s unlikely that you’ll have any leftovers, but if you do, leftovers are very good the next day, gently reheated or even cold. Yes, we’ll have plenty of zucchini at the Market tomorrow (8AM to Noon)!
Zucchini Tomato Gratin
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2 servings
Calories 163 kcal
Ingredients
Olive oil spray
2 medium firm zucchinis
2 medium firm tomatoes
½ teaspoon kosher salt
¼ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon dried thyme
1/4 cup shredded Parmesan
Instructions
1. Preheat oven to 400 degrees F. Spray a 1.5-quart casserole dish with olive oil.
2. Using a sharp knife, slice the zucchinis and tomatoes crosswise, ¼-inch thick. If your tomatoes are large, cut
each slice in half for easier layering.
3. Alternate layers of the tomatoes and zucchini in the baking dish. Sprinkle with the salt, pepper, garlic powder
and dried thyme.
4. Generously spray the vegetables with olive oil. Sprinkle with the Parmesan.
5. Bake the gratin until golden-brown, about 30 minutes. Carefully drain the juices from the bottom and serve.
Courtesy of: https://healthyrecipesblogs.com/2016/08/30/zucchini-tomato-gratin/
Atchison Farmers' Market 