Tomato Zucchini Gratin
Ingredients
-
3
slices (3 oz)
bread
-
4
tablespoons
olive oil, divided
-
1
tablespoon
fresh thyme, chopped fine
-
1
tablespoon
fresh oregano, chopped fine
-
½
teaspoon
salt
-
¼
teaspoon
pepper
-
¼
teaspoon
red pepper flakes (optional)
-
1½
oz (¾ cup)
Parmigiano Reggiano, grated
-
2
lbs
tomatoes, sliced ½ inch thick (4-5 medium tomatoes)
-
1
lb
zucchini, sliced ¼ inch thick (2 medium zucchini)
-
1
tablespoon
red wine vinegar
-
2
large cloves
garlic, minced
-
1
tablespoon
shallot, diced
-
½
cup
fresh basil leaves
Instructions
- Preheat the oven to 400°F.
- Tear the bread into coarse crumbs and bake for 3-5 minutes until dried out.
- Combine the toasted bread with 2 tablespoons of olive oil, thyme, oregano, salt, pepper, red pepper flakes, and parmesan in a bowl.
- Layer the tomato and zucchini slices in a shallow baking pan and season with salt and pepper.
- Whisk together the remaining olive oil, red wine vinegar, minced garlic, and shallot, then pour over the vegetables.
- Evenly top the dish with the bread crumb mixture.
- Bake for 15-20 minutes or until the bread crumbs are toasty.
- Tear basil leaves on top and serve warm or at room temperature.
Nutrition Facts (estimated)
Servings
6
Calories
181
Total fat
11.8g
Total carbohydrates
15.9g
Total protein
5g
Sodium
390.1mg
Cholesterol
6.1mg
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