Zucchini & Tomato Gratin

I enjoy the Barefoot Contessa's recipe for Zucchini Gratin, so I devised this recipe incorporating tomatoes into the dish. I make mine a bit differently than hers; I usually cut back the amount of butter in her recipes when possible, and this one is no exception, I brush the zucchini slices with oil and grill or broil rather than sauteing in butter.
You really must use fresh breadcrumbs (not dried) in this recipe, it makes all the difference in the world to the outcome. It's delicious!
Slice the zucchini about 1/2-inch thick, then brush them with oil as you place them on the grill or broiler rack.

Grill or Broil until they are lightly browned and almost tender.
Season lightly with salt and freshly ground pepper and set aside while you prepare the rest.
Slice the tomatoes and allow them to drain while you make the sauce.
Pour half the into a large baking dish, or individual baking dishes.
Layer the grilled zucchini and sliced tomatoes over the sauce.
Then top with remaining sauce, and cheese-fresh bread crumb mixture.
.Pop it into a 400-degree (F) oven for 20 minutes until bubbly and browned.
Let it cool just a little, then dig in and enjoy!
Zucchini & Tomato Gratin
about 6 servings
3 tablespoons butter, additional 1 tablespoon for topping 1 pound yellow onions, cut in 1/2 and sliced (3 large)
2 pounds zucchini, sliced 1/4-inch thick ( about 4 medium size zucchini)
2 or 3 ripe tomatoes, sliced (1/4-inch slices), skin removed if you wish
Olive or Vegetable oil to brush on zucchini slices before grilling or broiling
2 teaspoons kosher salt
1/2 to 1 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
2 tablespoons all-purpose flour 1 cup hot milk
3/4 cup fresh bread crumbs
3/4 cup grated Gruyere*
1/2 cup grated Parmesan cheese (divided use)
*If Gruyere is not available, use a good quality Swiss cheese
Preheat the oven to 400 degrees F
Slice the zucchini in 1/2-inch slices. Brush slices with olive or vegetable oil and either grill or broil until tender and lightly browned, turning once. Season lightly with salt and freshly ground pepper. Set aside.
If tomato slices are juicy drain on paper towels or in colander for a few minutes, set aside while you make the sauce:
Melt the 4 tablespoons butter in a saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour half of the sauce into an 8 by 10-inch baking dish, or individual baking dishes.
Layer the grilled or broiled zucchini on the sauce, then the tomatoes, here and there on top of the zucchini. Pour the remaining sauce over all. Jiggle the baking dish/es a little to assure the sauce seeps down into the layers.
Combine the bread crumbs and Gruyere, and Parmesan cheese; sprinkle on top of all. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned.
Allow to cool for a few minutes before eating, as it will be very hot.


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A Sampling of my food . . .


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