ZUCCHINI AND TOMATO GRATIN

By ngaldi

Makes one 3-quart casserole.
Equipment
3-quart (2.8 liter) baking dish
10-inch heavy skillet

Ingredients

• 1 medium yellow onion, thinly sliced
• 3 cloves garlic, minced
• 4 tablespoons extra virgin olive oil, divided
• 3 (6 to 8-inch/15 to 20 cm) zucchini, thinly sliced on the diagonal
• 2 pounds (~900 g) tomatoes, thinly sliced
• 10 basil leaves, cut in chiffonade
• 2 tablespoons chopped fresh parsley
• 2 tablespoons grated Parmesan cheese
• pinch of sea salt
• 2 or 3 grinds fresh black pepper

Details

Adapted from andreasrecipes.com

Preparation

Step 1

1. Preheat the oven to 350° F/175° C.
2. Warm the skillet over medium heat and add 2 tablespoons of the olive oil. Sauté the onions until translucent, about 5 minutes. Add the garlic and sauté for another 2 minutes. Remove from heat.
3. Lightly brush the bottom of the baking dish with olive oil. Arrange zucchini slices around the bottom of the pan, then add a layer of tomatoes. Sprinkle on the chopped parsley. Repeat with another layer of zucchini and another layer of tomatoes, then sprinkle on the basil chiffonade. Add the final layer of zucchini, then the tomatoes.
4. Arrange the onions and garlic around the top of the casserole. Sprinkle on a pinch or two of sea salt and a few grinds of black pepper. Drizzle the remaining olive oil around the top and sprinkle on the Parmesan cheese.