Monday, July 2, 2012

Zucchini & Tomato Gratin

Zucchini & Tomato Gratin

Serves 2
  • 1 1/2 TB olive oil
  • 1 small-medium (about 1/2 lb) zucchini, sliced into 1/2-inch thick rounds
  • 1 very small onion, diced
  • 1 clove garlic, minced
  • 1/2 c tomato sauce
  • 1 1/2 oz mozzarella cheese, shredded
  • 1-2 TB fresh grated Parmigiano-Reggiano cheese
  • Salt and pepper
  1. Preheat oven to 375F.
  2. Add oil to a medium-sized skillet over medium-high heat; when oil is hot, add zucchini slices and sauté until browned on both sides (about 2-3 minutes per side). Transfer zucchini to plate lined with paper towels to drain any excess oil; turn heat down to low and add onion and garlic. Sauté until onion is soft (about 5 minutes), stirring occasionally and adding a splash of water if the pan gets too dry.
  3. Pour the onions on top of the zucchini in the gratin dish and season with a sprinkle of salt and pepper; spread the tomato sauce on top. Sprinkle the mozzarella cheese on top of the tomato sauce, and bake 15 minutes.
  4. Turn on the broiler and sprinkle the Parmigiano-Reggiano cheese on top of the gratin. Broil 1-2 minutes (stay with it, this happens fast), until golden brown in spots.

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