Zucchini and Tomato Gratin

$0.00 Cooking Fee
Serving Size: 4 ounces
Recipe adapted from:
Mayumi Tavalero
This Provencal gratin is made with classic summer vegetables and makes a perfect side dish, or vegetarian main dish by adding pasta or rice.
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 8

Instructions

  • Bring a pot of water to a boil. Cut a shallow “X” at the bottom of each tomato, reserving 1 tomato for topping. When water is boiling drop tomatoes in, moving them around for a minute or two. Take them out and drop them in ice cold water. Peel off the skins, cut in half crosswise and gently squeeze over a strainer placed on top of a cup or bowl (you may have to stir the seeds to extract all the juice). Core and roughly chop tomatoes placing them back into the bowl with juice. Slice remaining tomate and set tomatoes aside.
  • Preheat oven to 400 degrees. Place ½ the olive oil and all the onion in a saucepan set over medium heat. Cook and stir the onion until translucent, then add the chopped tomatoes with their juice and the oregano. Give it a good stir, reduce heat to a simmer, and cook for about 15 minutes. Remove from heat and stir in the parsley, salt, and pepper.
  • While tomatoes are cooking, place the remaining olive oil and garlic in a sauté pan, turn heat to medium high and cook the garlic until it is just barely beginning to color. Add the zucchini disks, turning to coat well, and sauté until softened. Remove from heat.
  • Coat a 2 quart gratin dish or other oven-to-table baking dish with a bit of olive oil. Place half the zucchini in an even layer over the bottom of the dish. Top with half the tomato mixture, then sprinkle with half the parmesan cheese. Make another layer with the remaining zucchini, topping it with the rest of the tomato mixture. Arrange the sliced tomato on top then sprinkle with the the remaining cheese.
  • Place the dish in the uppermost rack of the preheated oven and bake for about 15 minutes or until the cheese melts and is nicely browned.

Cook Times

Active Prep15
Hands-On Cook5
Hands-Off Cook30
Passive0
Total Time50 minutes
Recipe Serving Size8

Ingredients

Ingredients

  • 1 ½ pound tomato ripe, and preferably on the vine or heirloom
  • ¼ cup extra virgin olive oil plus additional for coating the baking dish
  • ½ cup onion chopped
  • ½ teaspoon dry oregano
  • 1 tablespoon Italian parsley chopped
  • 1 teaspoon Kosher salt
  • 1/3 teaspoon freshly ground black pepper freshly ground
  • 2 clove garlic finely chopped
  • 1 ½ pound zucchini sliced into discs about 1/8 inch thick
  • ¼ cup Parmesan cheese

Cooking Tools Required

Cutting board, Kitchen towels, Measuring cups and spoons, Oven, Pyrex baking dish, Saute pan, Sharp Knives, Top Stove
Reheating/Serving Instructions
Place in microwave and cook on high heat until heated through.

Nutrition

Calories: 108kcal | Carbohydrates: 7g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 353mg | Potassium: 450mg | Fiber: 2g | Sugar: 5g | Vitamin A: 948IU | Vitamin C: 29mg | Calcium: 66mg | Iron: 1mg

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