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Zucchini Tomato Gratin
Zucchini Tomato Gratin
Cathy Kirkham
8
Side dish
Ingredients
- 2 tbsp olive oil
- 2 medium onions, thinly sliced
- 2 garlic cloves, minced
- 1lb ripe red tomatoes
- 2 small green zucchini, sliced 1/4" thick
- 2 small yellow zucchini, sliced 1/4" thick*
- 1 tsp salt
- 3 tbsp olive oil
- 4 tbsp fresh thyme
- 1 1/4 cup grated parmesan (divided in half)
- ground pepper
Directions
Cook onions in olive oil about 20 minutes or until golden brown.
Add garlic and cook an additional 1 minute.
Spread onions and garlic into shallow 2 qt. dish. Sprinkle with 1 tbsp of fresh thyme.
Toss zucchini with 1 1/2 tbsp of olive oil, 2 tbsp fresh thyme and 1/2 tsp salt.
Lay a row of tomatoes at one end of dish, sprinkle with a little of the cheese. Lay a row of zucchini overlapping the tomato, sprinkle with cheese.
Repeat until dish is full. Season with salt and pepper. Drizzle with 1/2 tbsp olive oil, then remaining cheese and thyme.
Bake at 375 degrees F about 1 hour. Let cool 15 minutes before serving.
