Zucchini & Tomato Gratin. Meet zucchini, summer's most popular and prolific squash. Here's all you need to know, including how to pick and prep it, and the best ways to cook it—plus top-rated recipes, of course! Get tips and recipes for a delicious dinner.
A zucchini is a thin-skinned cultivar of what in Britain and Ireland is referred to as a marrow. Thanks, Meghan Markle for the hack! It's a great source of potassium, fiber, vitamin C, and water, which means it'll help you stay satisfied and hydrated. You can have Zucchini & Tomato Gratin using 8 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Zucchini & Tomato Gratin
- Prepare 6-8 of Roma tomatoes.
- You need 6 of medium Zucchinis.
- It's 3-4 Tbsp of extra virgin olive oil.
- You need 1 Tbsp of Italian seasoning.
- It's to taste of Salt & black pepper.
- It's 3/4 cup of Panko bread crumbs.
- It's 3/4 cup of grated Parmesan cheese.
- Prepare 1/4 cup (1/2 stick) of butter.
Luckily, zucchini is extremely easy to grow from seed, and there's no need to start seed indoors. You can directly sow seed in your garden once your first round of zucchini plants have matured and expect to see germination within days. Many gardeners do this second planting in mid-July or mid-August (or both). But this collection of easy zucchini recipes makes the most of this super versatile summertime veggie, allowing you to ditch the heavy carbs for lighter, more flavorful meals and snacks, including.
Zucchini & Tomato Gratin instructions
- Preheat oven to 350..
- Spray baking dish with cooking spray or butter the dish..
- Slice each tomato removing both ends to be about 1/4 to 1/2 inch. Then do the same with the zucchini. Alternate zucchini and tomatoes around the dish and into the middle..
- Drizzle olive oil over tomatoes and zucchini. Sprinkle the Italian seasoning, salt & pepper over the tomatoes & zucchini..
- Melt butter and combine with bread crumbs and Parmesan. Sprinkle evenly over tomatoes and zucchini..
- Bake for about 25-30 minutes or until topping golden brown..
In season from June to late August, this summer squash variety can star in so many ways: fried until crispy, shaved raw into a salad, baked into a cake and lots more. Zucchini is best baked at a high temperature for a short amount of time, which allows it to slightly caramelize (which adds flavor) without getting mushy. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside. In a small bowl, combine Parmesan, thyme, oregano, basil, garlic powder, salt and pepper, to taste. In a large skillet over medium heat, heat oil.
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