Are you ready for another tomato and zucchini recipe? It is the season, you know. Or it was last week when I made this dish. I didn’t really follow a recipe, just kind of threw it together. I know gratins like this normally have a topping of bread crumbs and other things, but I just made this with a Parmesan crust topping, which was good.
MMmmmm. Tomatoes and Zucchini.
- 1 1/2 zucchini
- Tomatoes (no idea how many I ended up using, enough for two layers!)
- garlic
- olive oil
- sage
- salt/pepper
- Parmesan cheese – grated
Begin by slicing up a bunch of zucchini and fresh tomatoes. Spray a square baking dish with a little oil and make one layer of zucchini topped with 1 layer of tomatoes. Dice up 2-3 cloves of garlic and toss those on top of the tomatoes. Top with another layer of zucchini and then tomatoes. Drizzle some olive oil on top of the whole thing. Season with salt and pepper. Slice up some fresh sage and toss that on. Then grate a bunch of parmesan cheese on top. Bake at 350 for around 30 minutes or until everything is all cooked through.
Notes: This was great fresh out of the oven. Very simple but wonderful since everything was fresh. The next morning I cut up the left overs, tossed them into a saute pan and heated them up and mixed them up with some scrambled eggs. Delicious.
Servings: 6-8 side servings
