Zucchini Tomato Gratin
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Source: Vintage Cookery
1 Hour 20 Minutes
A light and summery side dish for any meal. When tomatoes are at their peak freshness in the summer, it can make any dish amazing! ~Chef Austin Merath
1 lb Zucchini
4oz Terrel Creek Chevre Cheese
3 Tbsp Olive Oil
Cracked Black Pepper
Slice onions into strips. Cut zucchini into 1/4” thick rounds. Cut tomato the same way.
Preheat oven to 375F. Rub olive oil insdie a 9”x13” baking dish.
In a pan over medium heat, add 1 tbsp of olive oil and onions. Sautee onion until translucent. then add to bottom of baking dish.
Alternately layer zucchini and tomato on top of the onions. Season with salt & pepper. Drizzle with 2 tbsp olive oil. Cover dish with foil and bake in oven for 40 minuites. Sprinkle goat cheese on top and continue baking, uncovered, for another 30 minutes, until browned. Serve hot.
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