Zucchini & Tomato Gratin. Explore recipes for zucchini bread, baked zucchini, stuffed zucchini, and more! Find zucchini recipes, videos, and ideas from Food Network. Tasty zucchini are abundant in gardens and farmers markets during the summer months.
Zucchino, the masculine form, is attested earlier, but the feminine form zucchina is also found. The Accademia della Crusca prefers the masculine form, and the Treccani prefers the feminine, considering the masculine as Tuscan dialect. The plurals are zucchini and zucchine. You can have Zucchini & Tomato Gratin using 8 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Zucchini & Tomato Gratin
- You need 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.
- Prepare to taste of Salt & black pepper.
- You need 3/4 cup of Panko bread crumbs.
- Prepare 3/4 cup of grated Parmesan cheese.
- You need 1/4 cup (1/2 stick) of butter.
Thanks, Meghan Markle for the hack! Sliced zucchini is the star of this tangy appetizer. Cook your slices in olive oil, then use the remaining oil to construct an agrodolce (a syrupy Italian sauce). In a large skillet over medium heat, heat oil.
Zucchini & Tomato Gratin step by step
- 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..
Our zucchini recipes will help you make most of this wonderful and versatile summer squash. From healthy zucchini breads and cakes to casseroles and pastas, you are certain to find many uses for this all-time summer favorite. Zucchini can be prepared in many different ways, used in just about any dish you have in mind: Fried zucchini fries, zoodles in a fresh pasta salad, grilled atop a crunchy flatbread. Vegetarian Zucchini Chili is a cozy lunch option for these first few fall days. Rachael Ray packs in flavor with some roasted poblano peppers, hot chiles and a bottle of beer.
