Tomato Zucchini Gratin Food

ZUCCHINI E POMODORI GRATINATI (ZUCCHINI AND TOMATO GRATIN)

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Move oven rack into the top third of the oven.
• Heat the olive oil in a large skillet over medium heat, and spread the zucchini slices into the skillet in a single layer. If they don't fit, cook them in batches. Sprinkle pieces of garlic over the zucchini, and cook until the zucchini are golden brown on both sides, about 8 minutes per side. Remove from heat.
• Arrange the slices of zucchini in an 9x12-inch glass baking dish, alternating with slices of mozzarella cheese and tomato, so that the slices overlap each other in a neat row pattern. Sprinkle the Parmesan cheese and basil over the dish, and season to taste with salt and pepper.
• Bake in the preheated oven until the cheese is melted and brown and the dish is bubbling, about 30 minutes.

ZUCCHINI GRATIN

Steps:

• Preheat the oven to 400 degrees F.
• Melt the butter in a very large (12-inch) saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned. Add the zucchini and cook, covered, for 10 minutes, or until tender. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 by 10-inch baking dish.
• Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned.

POTATO, ZUCCHINI, AND TOMATO GRATIN

Steps:

• Preheat oven to 375 degrees with rack in upper third. Coat a 9-by-13-inch gratin dish with 1 teaspoon oil, and sprinkle with garlic. Using a mandoline or a very sharp knife, slice potatoes and zucchini as thinly as possible into rounds. Arrange potatoes, zucchini, and tomatoes in overlapping layers around prepared dish, and sprinkle with the salt and pepper. Drizzle with remaining 4 teaspoons oil, and sprinkle with thyme and cheese.
• Cover with foil; bake until potatoes are tender, 35 to 45 minutes. Remove foil; continue baking until top is golden brown, about 25 minutes more. Remove from oven; and serve immediately.

TOMATO ZUCCHINI GRATIN

Steps:

• Preheat oven to 400F
• Hand tear bread to form coarse crumbs (or quickly pulse in food processor). Place on a sheet pan and bake at 400 degrees for 3-5 minutes, until dried out.
• Toss toasted bread, 2 tablespoons of olive oil, thyme, oregano, salt, black pepper, red pepper flakes, and parmesan together in a bowl. Set aside.
• Alternate tomato and zucchini slices in a shallow baking pan.
• Season with salt and pepper.
• Whisk together remaining olive oil, red wine vinegar, minced garlic and shallot. Pour over tomatoes and squash.
• Top evenly with bread crumb mixture.
• Bake at 400 for 15-20 minutes or until bread crumbs are toasty.
• Tear basil leaves on top and serve warm or at room temperature.

ZUCCHINI TOMATO RICE GRATIN

Steps:

• 1. Preheat oven to 475 degrees. Brush 2 large baking trays with olive oil to cover bottoms of pans.
• 2. Thinly slice the zucchini,tomatoes and onion. If you have a mandolin slicer, it is easy. If not, try to keep them thin and uniform.
• 3. Place sliced zucchini and tomatoes on top of the oil covered sheets. Sprinkle generously with salt and pepper. Roast in preheated oven for about 15 minutes, until they start to wilt. Flip over the zucchini slices. You can leave the tomatoes alone. Cook for an additional 10 minutes or so, until they just start to brown around the edges. Take out of oven.... leave oven on, and drain zucchini on paper toweling if needed. Again, the tomatoes dont have to be drained. (too messy) :)
• 4. While the vegetables are roasting, heat up about 1 tablespoon of olive oil in a medium pot. Saute onion slices until transparent. Add the garlic and saute for an additional 3 minutes.
• 5. In the same pot, add the cooked chilled rice,eggs,thyme,1 teaspoon of olive oil and 1/4 cup of the asiago cheese. Salt and pepper to taste. Dont be shy with the pepper!
• 6. In a small casserole dish or cast iron skillet, layer half of the rice mixture on bottom of dish. Then 1/2 of the roasted zucchini. The rest of the rice, the rest of the zucchini and then the tomatoes. Sprinkle with remaining 1/4 cup of cheese.
• 7. Bake on top rack for about 20 minutes or until the cheese has melted.

TOMATO-ZUCCHINI GRATIN

Steps:

• Place half the zucchini in an ungreased 8-inch square baking dish.
• Top with half the tomatoes.
• Sprinkle with 1/4 cup cheese.
• Top with the remaining zucchini and tomatoes.
• Evenly sprinkle the garlic, thyme, salt and pepper to taste over the tomato.
• Drizzle with the olive oil.
• Sprinkle with the remaining 1/2 cup cheese.
• Bake at 400° for 20-25 minutes.
• Serve with slotted spoon.

TOMATO, ZUCCHINI AND FETA GRATIN

Steps:

• Slice zucchini into 1/2" rounds. Blanch zucchini in boiling water for 4 minutes. Drain well, and pat dry.
• Slice tomatoes, lengthwise, into 4 slices per tomato. With a spoon remove seeds.
• In a greased 9x9 glass baking dish, place zucchini, overlapping, in a single layer to cover bottom of dish.
• Drizzle zucchini with 1 tbsp of olive oil over top.
• Sprinkle with with garlic, thyme, salt and pepper.
• Next add a layer of crumbled feta.
• Top dish with tomato slices.
• Sprinkle with salt and pepper. Drizzle all of casserole with remaining oil.
• Bake, in preheated, 400°F oven for 40 minutes. Remove and let rest 10 minutes before serving.

POTATO, ZUCCHINI, AND TOMATO GRATIN

Steps:

• Preheat oven to 250°F. Line rimmed baking sheet with parchment paper. Arrange tomato halves, cut side up, on prepared sheet. Drizzle 1/2 cup olive oil over tomatoes; sprinkle with salt. Roast in oven until soft, about 1 hour. Cool slightly. Using fingertips, slip skins off tomato halves. Set tomatoes aside. Increase oven temperature to 375°F.
• Line another rimmed baking sheet with parchment paper. Combine potato slices and 1/4 cup olive oil in medium bowl; sprinkle with salt and pepper and toss to coat. Arrange potatoes in single layer on prepared sheet; drizzle any oil from bowl over. Roast until soft and beginning to brown, about 25 minutes. Cool.
• Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Sprinkle zucchini with salt and pepper. Working in batches, add zucchini to skillet; sauté until lightly browned, about 1 minute per side. Transfer to paper towels to drain. Cool.
• Lightly oil 13x9x2-inch ceramic or glass baking dish. Starting at outer edges of baking dish and working toward center, alternate potato slices, zucchini slices, and tomato halves, overlapping slightly. Sprinkle with salt and pepper, then thyme leaves and Parmesan. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• Preheat oven to 350°F. Bake gratin uncovered until cheese melts and juices bubble at edges, about 35 minutes.

ZUCCHINI AND TOMATO AU GRATIN

Steps:

• Wash zucchini and tomatoes. Cut tomatoes in half.
• Dice onion.
• Peel garlic clove and mince.
• Add 2 tablespoons of butter, onion and garlic to a pan and sauté until onions are tender.
• Cut zucchini into about 1/2 inch rounds.
• Add zucchini rounds to pan. Over medium heat, sauté zucchini until tender.
• Use a slotted spoon. Layer zucchini on the bottom of the casserole dish.
• Add 1/2 of the cut tomatoes, shredded cheese and repeat.

TOMATO AND ZUCCHINI GRATIN

Steps:

• Slice the tomatoes and zucchini into 1/4-inch thick round slices, as uniformly as you can. On a cookie sheet or ovenproof platter, overlap the tomato and zucchini in a decorative pattern, like red and green shingles on a gingerbread house. Blend all the dry ingredients together, then scatter them evenly over the tomatoes and zucchini. Sprinkle the olive oil on top and bake in a 375 degree oven until golden and crusty, about 20 minutes. Present the platter or sheet at the table, using a cake server or metal spatula to slide several overlapping pieces onto each diner's plate.;

ZUCCHINI TOMATO GRATIN

Steps:

• Preheat oven to 375˚F.
• On the bottom of a 2-quart baking dish mix together the tomato sauce with garlic, 1 tablespoon olive oil, and 1 teaspoon Italian seasoning.
• Arrange the sliced veggies upright, alternating between tomatoes, zucchini, and potatoes. Fit them tightly against one another until the baking dish is filled.
• Season with remaining Italian seasoning, salt, and fresh ground black pepper.
• Drizzle the remaining olive oil over the veggies.
• Cover with aluminum foil and bake for 35 minutes.
• Remove aluminum foil, sprinkle top with shredded parmesan, and continue to bake for 20 to 30 minutes, or until veggies are tender and bubbly.
• Remove from oven and let stand 10 minutes.
• Garnish with parsley.
• Serve.

ZUCCHINI-TOMATO RICE GRATIN

Steps:

• Preheat the oven to 200°C (approximately 400°F).
• Cook the rice in 400 ml (approximately 1 1/3 cup) of boiling salted water for about 15 minutes until al dente.
• Rinse, trim and cut the green and yellow zucchini into thin slices. Rinse and halve the tomatoes.
• Peel the onion and garlic and chop finely.
• Cool the rice and mix with the zucchini, tomato, onion, garlic and sage leaves. Pour into a buttered baking dish, add the wine, season with salt and pepper, sprinkle with cheese and bake in the preheated oven for 15-20 minutes. Remove and serve immediately.