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Zucchini and Tomato Gratin- A Delicious Summer Side

Posted By brosbottom On June 27, 2018 @ 11:10 am In Food News | 7 Comments

Gratin of Zucchini and Tomatoes with Crumbled Goat Cheese

2 lb (4 to 5 medium) zucchini, ends trimmed and squash cut into ¼-inh thick slices
1 1/2 cups chopped onion
About1/2 cup olive oil plus more if needed
Kosher salt
Freshly ground black pepper
6 tbsp chopped fresh basil
1 1/2 lb (4 medium) ripe tomatoes cut into 1/4-in thick round slices
6 oz firm goat cheese, broken into small chunks (See cooking note.)
1/3 cup grated Parmesan cheese, preferably Parmigiano Reggiano

1. Arrange a rack in the middle of the oven and preheat oven to 425 degrees F. Generously oil a 3-quart baking dish.

2. In a large, heavy skillet set over medium heat, heat 2 tablespoons of the oil until hot. Add enough zucchini slices to fit comfortably in a single layer. Cook turning once or twice until zucchini is golden brown on both sides and tender when pierced with a sharp knife, 5 to 7 minutes. Remove to drain on paper towels. Repeat, adding more oil each time, with remaining squash. The whole process should take 15 to 20 minutes. (If you have 2 large skillets, use both to shorten the time.)

3. In the same skillet heat 2 more tablespoons of oil until hot, and add the onions. Cook, stirring, until softened, 3 to 4 minutes. Stir in 1/4 tsp salt and several grinds of black pepper.

4. Layer half of the zucchini, slightly overlapping, in the baking dish. Season them generously with salt and pepper, and sprinkle with 2 tablespoons of the basil and with a third of the goat cheese. Spread half the onion mixture over the zucchini Top with a layer of tomatoes, slightly overlapping. Salt and pepper tomatoes, and sprinkle with 2 tablespoons of basil and with a third of the goat cheese. Make final layers using the remaining zucchini and then the remaining onions. Salt and pepper well and sprinkle with remaining goat cheese. (Gratin can be prepared 3 hours ahead; cover and refrigerate. Bring dish to room temperature 30 minutes before baking. Wrap remaining basil in a wet paper towel and leave at room temperature.)

5. Bake gratin 20 minutes, then lower heat to 350 degrees F. Continue to bake until vegetables are tender when pierced with a sharp knife and cheese is lightly browned, about 15 minutes more.

6. Remove and cool 15 minutes. Sprinkle with Parmesan cheese and with the remaining basil. Serves 6.

Cooking tip: Any firm, good goat cheese that you can break into pieces will work in this recipe. However, if you have a favorite cheese merchant, ask her or him to recommend an aged chèvre, which will add an extra depth of flavor to this dish.

Copyright Betty Rosbottom 2018


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