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My review
Zucchini e Pomodori Gratinati (Zucchini and Tomato Gratin)
Swiss Phil
"A quick and easy vegetarian dish for two, or a starter for 4, or even a side. A rustic Italian favorite, taught me by my Roman friends. If serving as a main, then crusty bread, torn off the loaf by hand, and a green salad with a lemon and/or lime vinaigrettey dressing cannot be bettered.
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Ingredients
1 h servings 412 calsOriginal recipe yields 2 servings (1 9x12-inch dish)
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Directions
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Prep
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Ready In
- 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.
Footnotes
- Cook's Note
- If you wish to take a bit extra time, put the freshly sliced zucchini in a colander in layers, salting each layer as you go. Then place a suitably sized plate (or equivalent) on the top and weigh it down (scale weights are good for this -- although I have used big liter bottles of water before now and/or bags of sugar!). After 30 or so minutes, a surprising amount of water will have been drawn out. You can then dry the slices thoroughly with a clean cloth, or paper kitchen towel (careful not to leave paper behind!) and then they're ready for cooking.
Nutrition Facts
Per Serving: 412 calories; 26.4 g fat; 24.9 g carbohydrates; 23.8 g protein; 43 mg cholesterol; 563 mg sodium. Full nutrition
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Reviews
Read all reviews 8094 Ratings
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Most helpful positive review
11/26/2010
very good stuff! after a trial run prior to bird day, i made a couple small changes. i fried about 6 pieces of bacon, fried some onion and the garlic in the butter and some bacon grease then pro...
Most helpful critical review
10/22/2010
This was good and tasty. Not enough to the recipe torate more stars but very easy and I would make again.
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11/26/2010
very good stuff! after a trial run prior to bird day, i made a couple small changes. i fried about 6 pieces of bacon, fried some onion and the garlic in the butter and some bacon grease then pro...
8/18/2010
Loved this! Great use of summer staples. I thought I had mozzarella in the fridge but it turns out it was muenster - so I used it anyway. It was great. I did half of the topping as directed,...
8/13/2010
Really yummy. I actually only used 2 zucchini's thinly sliced and sauted/browned in EVOO. I did two layers - zucchini/garlic, 2 oz mozz, tomato, zucchini, 2 oz mozz, basil, tom and then topped...
8/15/2010
One of my favorite recipes already! I used all fresh quality ingredients, minus the tomatos the first time because mine had gone bad. You can bet I am going to make this again soon with the toma...
9/1/2010
I made this now two times. The first time I did half the recipe and had to cook the zucchini in 3 batches. I cooked on medium but, I still had to rinse the pan with some hot water in between ba...
9/30/2010
This is really good and very simple to make AND if you are like me and have gazillions of tomato's and zucchini from your garden... well... give it a try. I add a ton more basil than they call f...
8/28/2010
DH and I really enjoyed this. Although I love zucchini, in many recipes the mild flavor gets lost or covered by stronger flavors. That is not the case here. The zucchini is just as much of a sta...
9/24/2010
The beauty is in it's simplicity. I laid it out just as you pictured it, Phil, and it was delicious. I served it with sliced baguettes schmeared with a mix of softened butter, parmesan, and ga...
9/30/2011
This is simple perfection in a baking dish, and pretty quick to put it together. The only thing I had to do differently was to saute my garlic separately as it over browned when I put it in the...