A browned, cheesy, crumb-topped gratin is a great way to cook up summer vegetables. We have a basket of tomatoes we are still trying to utilize from the in-laws garden, but there's no room for more sauce in the freezer right now. I also had a bag full of sliced yellow zucchini I forgot to serve at last weekend's party.
Tomato and zucchini gratin has been a huge hit for me at dinner parties, but it's actually easy enough to make quickly on a weeknight, as well. The key to a good zucchini gratin is a shallow layer of vegetables on a large sheet pan, and a properly preheated oven at 450F.
Tomato Zucchini Gratin
2 Small Yellow Zucchini (Summer Squash), sliced thin
6-8 Plum Tomatoes, sliced
Extra Virgin Olive Oil
1 tsp Fresh Oregano, chopped (or 1/8 tsp dried)
1 T Fresh Basil, chopped (or 1/8 tsp dried)
1/4 - 1/3C Cheddar Cheese, shredded
2-3 T Panko or Italian Bread Crumbs
1. Preheat oven to 450F, and spray a sheet pan with non-stick spray.
2. Arrange zucchini and tomato slices in a single layer, alternating the slices.
3. Drizzle lightly with oil and season with salt, pepper, and garlic powder. Toss herbs over the top.
4. Sprinkle with shredded cheese, not too heavily. Using a spoon, shake bread crumbs over the top.
5. Bake for 15-20 minutes, until zucchini loses it's opacity, and bread crumbs start to brown. With an electric oven, turn the heat up to broil for the last 2 minutes. If using gas, and the pan fits under the broiler - don't turn heat up, but place the pan in the broiler for about 30 seconds to crisp the crumbs. (Do not put a glass pan in the broiler, only metal).