Zucchini e Pomodori Gratinati (Zucchini and Tomato Gratin) Recipe ...
Slices of pan-fried zucchini alternate with mozzarella cheese and sliced tomatoes to make a pretty layered dish that's topped with Parmesan cheese and basil. It's baked until browned and bubbling.
This was wonderful! I had to make something for a pot-luck last night. I didn't have time to go to the store, but I have a garden producing lots of zucchini and tomatoes. I didn't have mozzarella, but I had pepper jack cheese. I did have enough time to salt and drain the zucchini, and I'm glad I did. I have found zucchini recipes to get really WET. This was just perfect! I got so many wonderful complements! I am definitely making this again.... there is still a lot of summer left!
One of my favorite recipes already! I used all fresh quality ingredients, minus the tomatos the first time because mine had gone bad. You can bet I am going to make this again soon with the tomatos and over and over again. I am looking forward to bringing this as a dish to the next party we are invited to.
I made this now two times. The first time I did half the recipe and had to cook the zucchini in 3 batches. I cooked on medium but, I still had to rinse the pan with some hot water in between batches to avoid scorched garlic. I also don't usually have fresh basil, so I subtituted dry basil. My bottle said 1 Tablespoon of fresh = 1 teaspoon of dry. I figured it did not matter because it was going to be baked anyway in this recipe. I ate the gratin with a ribeye steak that day. It takes a little time, but it did make an elegant meal. The second time I tried another quicker version. I roasted the first 3 ingredients in the oven first. After about 20 minutes, or when the zucchini was very lightly browned, I removed from the oven and added the rest of the ingredients and then baked the additonal amount of time. It did not display as well as the original recipe, but equally as tasty! Interesting recipe, thanks for submitting Phil.
DH and I really enjoyed this. Although I love zucchini, in many recipes the mild flavor gets lost or covered by stronger flavors. That is not the case here. The zucchini is just as much of a star as the tomatoes and fresh mozzarella. I also love that the ingredients are those that I usually have on hand. Very easy to prepare, pretty presentation and delicious. I followed the recipe with the exception of adding approx. 1/4 cup of italian bread crumbs to the cheese/basil topping. I will happily prepare this often. Thanks for sharing!
Yum, yum, & yum! We loved this! I made exactly as the recipe stated with the exception of using 1 tsp. dried basil instead of fresh. I am sure it would be even more amazing using fresh basil. I made this at the end of the summer season, so, the tomatoes were not at their summer's best, but, this dish transformed them. Definitely will be making this again. 9/5/14 Just a note - absolutely use fresh basil - it makes a HUGE difference. The basil infuses big flavor into the tomato and cheese. So good!
Loved this! Great use of summer staples. I thought I had mozzarella in the fridge but it turns out it was muenster - so I used it anyway. It was great. I did half of the topping as directed, but on half I mixed in a couple of Tablespoons of Italian seasoned bread crumbs with the Parmesan. Very yummy - thanks for the great recipe!
This is simple perfection in a baking dish, and pretty quick to put it together. The only thing I had to do differently was to saute my garlic separately as it over browned when I put it in the pan with the zucchini. I just sprinkled it between the layers as I assembled the gratin. I also found that on my stove top, 8 minutes a side was quite a bit too long for the zucchini, I just cooked them until they started to soften and brown a bit. The flavors are incredible, everyone enjoyed this!
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