TOMATO AND ZUCCHINI GRATIN
Provided by Food Network
Yield 6 to 8 servings
Number Of Ingredients 9
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.;
TOMATO-ZUCCHINI GRATIN
A quick, delicious side dish that goes with just about anything. Garden-fresh vegetables are better but you can't always get them.
Provided by ratherbeswimmin
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 126.2, Fat 8.4, SaturatedFat 2.9, Cholesterol 11, Sodium 205.4, Carbohydrate 7.5, Fiber 2.2, Sugar 4, Protein 6.8
WHITE BEAN AND TOMATO GRATIN
Categories Bean Tomato Side Bake Casserole/Gratin Fall Thyme Bon Appétit Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 12
Steps:
- Combine 12 cups water, beans, thyme sprigs, bay leaves, and 1 1/2 teaspoons salt in large pot. Bring to boil. Reduce heat; cover and simmer until beans are tender, about 1 hour 45 minutes. Drain. Discard thyme sprigs and bay leaves.
- Transfer beans to 13x9x2-inch glass baking dish. Add canned tomatoes with juices, sun-dried tomatoes, 2 tablespoons oil, 1 tablespoon chopped thyme, 3/4 teaspoon pepper, and 3/4 teaspoon salt. Toss gently to blend. (Can be made 1 day ahead. Cool slightly. Cover and refrigerate.)
- Preheat oven to 350°F. Mix breadcrumbs, lemon peel, and remaining 1/2 tablespoon chopped thyme in small bowl. Sprinkle over beans. Drizzle remaining 1 tablespoon oil over. Bake until juices are bubbling around edges and breadcrumbs are golden, about 55 minutes. Serve warm or at room temperature.
TOMATO, ZUCCHINI AND GRANA PADANO GRATIN
This gratin is easy to make, and can be assembled up to 6 hours in advance, covered, and kept at room temperature. Just don't add the cheese and bread crumbs. This casserole is equally good warm or at room temperature, making it a perfect do-ahead dish.
Provided by Chef Kate
Categories Onions
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Pre-heat oven to 350 degrees.
- Have ready a 1 quart rectangular or oval gratin dish or shallow casserole.
- In a small baking pan, mix the bread crumbs with 2 tsp of olive oil. Bake for 5-7 min, or until bread crumbs are toasted. Set aside.
- Heat 1 tbsp of the olive oil in a large saute pan over a medium heat.
- Add the onion and shallots and saute for 10 min, stirring occasionally.
- Add garlic and cook until soft but not brown, about 2 minute Add 1/4 tsp salt and 1/8 tsp pepper.
- Spoon the onion mixture into the bottom of the gratin dish.
- Assemble the gratin by alternating slices of zucchini and tomato over the onions at a 45° angle to one end of the dish. Do this by starting w/one slice of zucchini, laying it at an angle against the end of the dish and leaning a slice of tomato against the zucchini. Continue overlapping in this fashion.
- Sprinkle w/the herbes de Provence and remaining 1/2 tsp salt and 3/8 tsp pepper.
- Cover w/foil and bake for 30 minutes. Remove foil, sprinkle w/cheese, then the bread crumbs over the gratin, and bake an additional 15 minutes, or until zucchini feels soft but firm when pierced with a fork and cheese is golden brown.
- Place on a cooling rack and let sit for 5 to 10 minute Cut and serve.
Nutrition Facts : Calories 171.1, Fat 6.9, SaturatedFat 1.1, Sodium 555, Carbohydrate 24.9, Fiber 4.1, Sugar 8.2, Protein 5
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