April 28, 2020
Tomato and zucchini gratin
Tomato and Zucchini Gratin
By Steven Spanbauer, adapted from a recipe in Bistro Cooking by Patricia Wells
4 servings / 10-minute preparation & 25 minute cooking time
This is a deceptively quick and easy recipe which results in a bright taste of summer. The short, fast cooking time at high heat can even coax a burst of flavor out of those pale, sad, early-season tomatoes. I prefer the bold flavor of rosemary with this gratin but you can also use fresh thyme or sage. If you only have dried herbs, sprinkle them under the tomatoes and zucchini to keep them from burning when you bake the gratin.
- 4 tomatoes, preferably a meatier type like romas
- 2 small zucchini
- 1 garlic clove
- salt and pepper
- 1 sprig of rosemary (or thyme if you’re not a fan of the pungent flavor of rosemary)
- 2 tablespoons olive oil
- 1/2 cup grated cheese, Gruyère and/or Parmesan
- Preheat oven to 450º F. Slice the tomatoes and zucchini into 1/8 inch thick slices. Slice the clove of garlic in half and rub on the bottom of a 13″x9″ baking pan, then drizzle with a tablespoon of olive oil and a pinch of salt and a couple turns of freshly ground pepper.
- Arrange the slices of tomatoes and zucchini, alternating between the two so they overlap slightly (see picture above) and top with rosemary. Drizzle with the remaining olive oil, a pinch of salt, and more ground pepper.
- Bake at 450º for 20 minutes, remove and top with the grated cheese and return to the oven for another 5 minutes.
- Let stand for 5 minutes before serving. It can be served warm or room temperature.