Zucchini e Pomodori Gratinati (Zucchini and Tomato Gratin)

A quick and easy vegetarian zucchini-tomato-mozzarella bake for two, 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 vinaigrette dressing cannot be beat.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 412 Calories

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon chopped fresh basil
• ¼ cup grated Parmesan cheese
• salt and freshly ground black pepper
• 1 large clove garlic, crushed
• 4 large tomatoes, peeled and sliced
• 4 zucchini, sliced
• 4 ounces thinly sliced mozzarella cheese

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Move the oven rack into the top third of the oven.

Step 2

Heat olive oil in a large skillet over medium heat, and spread zucchini slices into the skillet in a single layer. If they don't fit, cook them in batches. Sprinkle pieces of garlic over zucchini, and cook until zucchini are golden brown on both sides, about 8 minutes per side. Remove from heat.

Step 3

Arrange slices of zucchini in a 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 Parmesan cheese and basil over the dish, and season to taste with salt and pepper.

Step 4

Bake in the preheated oven until the cheese is melted and brown and the dish is bubbling, about 30 minutes.