Zucchini Tomato Gratin Recipes

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:

• Saute onion in 2 oz of the oil over medium high heat for 5 minutes.
• Add garlic, thyme, chili flakes, salt& pepper and continue cooking until onions are until golden brown& semi soft (about 5 more mins).
• Remove from the heat, let cool& add olives.
• In a bowl, toss zucchini with basil& 2 oz of olive oil.
• Layer the onion/olive mixture evenly in the bottom of an 8 x 8 inch casserole dish.
• Start alternating the zucchini mixture and the tomatoes/red peppers in layers on top of the onion mixture.
• Season each layer with salt& pepper to taste.
• Mix bread crumbs, parmesan& parsley in a bowl; sprinkle over top of vegetables.
• Bake in preheated 375F oven for 25 minutes.

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.

Steps:

• Drape tomato slices over colander, sprinkle with salt, and let drain for 45 minutes.
• Spread zucchini on baking sheet, and sprinkle with salt. Let stand 30 minutes to sweat out excess moisture. Rinse well and pat dry.
• Preheat oven to 375. Heat 1 t oil in nonstick skilled over medium-high heat. Saute' zucchini 3 to 4 minutes, or until golden. Transfer to plate. Do this in 2 batches, if necessary and add more oil between batches.
• Layer half of zucchini slices in 8-inch square baking dish. Top with half of the tomatoes. Sprinkle with half the garlic, 1 T olives, half of basil, and 1/4 cup of parmesan cheese; season with pepper. Repeat with remaining zucchini slices, tomatoes, garlic, olives and basil. Drizzle top with 3 t oil and sprinkle with remaining cheese.
• Cover with foil and bake 10 minutes.
• Remove foil and bake 20 minutes more or until cheese is melted and gratin is bubbling.
• Let stand 5 minutes before serving.