Moms Cheddar Zucchini Tomato Onion Gratin Recipes

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• In an 8" x 8" baking dish, lay the zucchini, then the onions, then the tomatoes. Top with a pinch of salt and pepper, then sprinkle the cheddar cheese on top.
• Bake uncovered for 30 minutes, or until the vegetables are tender and the cheese melted.
• Top with fresh basil if desired and serve.

Steps:

• Position a rack 5 to 6 inches from the heat source and preheat the broiler.
• Put the tortillas in a food processor and pulse until they reach a fine crumb. Sprinkle half the tortilla crumbs evenly in a 1 1/2-quart baking dish. Arrange the tomatoes, cut-side up, over the crumbs. Sprinkle evenly with the garlic, oregano, 1/2 teaspoon salt and a couple turns of pepper. Top with the Cheddar.
• Toss the remaining crumbs with the oil in a small bowl; sprinkle over the Cheddar. Broil until the Cheddar is melted and the crumbs are golden, about 10 minutes.

Steps:

• Preheat oven to 375 degrees with rack in upper third. Coat a 9-by-13-inch gratin dish with 1 teaspoon oil, and sprinkle with garlic. Using a mandoline or a very sharp knife, slice potatoes and zucchini as thinly as possible into rounds. Arrange potatoes, zucchini, and tomatoes in overlapping layers around prepared dish, and sprinkle with the salt and pepper. Drizzle with remaining 4 teaspoons oil, and sprinkle with thyme and cheese.
• Cover with foil; bake until potatoes are tender, 35 to 45 minutes. Remove foil; continue baking until top is golden brown, about 25 minutes more. Remove from oven; and serve immediately.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Move oven rack into the top third of the oven.
• Heat the olive oil in a large skillet over medium heat, and spread the zucchini slices into the skillet in a single layer. If they don't fit, cook them in batches. Sprinkle pieces of garlic over the zucchini, and cook until the zucchini are golden brown on both sides, about 8 minutes per side. Remove from heat.
• Arrange the slices of zucchini in an 9x12-inch glass baking dish, alternating with slices of mozzarella cheese and tomato, so that the slices overlap each other in a neat row pattern. Sprinkle the Parmesan cheese and basil over the dish, and season to taste with salt and pepper.
• Bake in the preheated oven until the cheese is melted and brown and the dish is bubbling, about 30 minutes.

Steps:

• Slice the tomatoes and zucchini into 1/4-inch thick round slices, as uniformly as you can. On a cookie sheet or ovenproof platter, overlap the tomato and zucchini in a decorative pattern, like red and green shingles on a gingerbread house. Blend all the dry ingredients together, then scatter them evenly over the tomatoes and zucchini. Sprinkle the olive oil on top and bake in a 375 degree oven until golden and crusty, about 20 minutes. Present the platter or sheet at the table, using a cake server or metal spatula to slide several overlapping pieces onto each diner's plate.;

Steps:

• Place half the zucchini in an ungreased 8-inch square baking dish.
• Top with half the tomatoes.
• Sprinkle with 1/4 cup cheese.
• Top with the remaining zucchini and tomatoes.
• Evenly sprinkle the garlic, thyme, salt and pepper to taste over the tomato.
• Drizzle with the olive oil.
• Sprinkle with the remaining 1/2 cup cheese.
• Bake at 400° for 20-25 minutes.
• Serve with slotted spoon.