Close
Ingredients
| olive oil: 2 Tbl |
| baby zucchini: 4 whole zucchinis (sliced) |
| garlic: 1 clove |
| mozzarella cheese, whole milk: 4 oz |
| red tomatoes: 4 (peeled and sliced) |
| grated parmesan cheese: 1 oz |
| fresh basil (chopped): 1 Tbl |
| salt: 1 tsp |
| black pepper: 1 tsp |
Zucchini e Pomodori Gratinati (Zucchini and Tomato Gratin)
Credit: allrecipes.com
User rating:
-
Prep Time
15 min -
Cook Time
45 min -
Servings
2 serving(s)
Tags
- 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.