Gratin of Tomatoes and Zucchini
Ingredients
- 1/2 cup extra virgin olive oil
- 2 pounds small ripe tomatoes, sliced about 1/4 inch thick
- 3 dark green zucchini, sliced about 1/4 inch thick
- 1/2 medium red onion, sliced about 1/4 inch thick
- sea salt
- fresh ground black pepper
- 3 cloves garlic, chopped
- 1/2 bunch basil, leaves only, coarsely chopped
- 1/2-3/4 cup ricotta cheese
- 1/4 cup dry bread crumbs
- 1/4 cup freshly grated parmigiano reggiano cheese
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Spread a thin film of olive oil over the bottom of a gratin dish.
- Arrange alternating slices of tomato, zucchini, and red onion in the dish, stacking them on a diagonal. If there is excess onion at the end, scatter the remainder over the top, along with a sprinkling of salt and pepper and the garlic bits. Arrange the basil on top.
- Set aside 1 Tablespoon of olive oil and dribble the remainder over the contents of the gratin dish. Add dabs of the ricotta all over, then sprinkle with the bread crumbs and grated cheese. Spoon the remaining 1 Tablespoon of olive oil over the top. Slide the gratin dish into the oven and bake for 45 minutes to 1 hour, until the top is brown and bubbly.
- Serve as soon as you remove the dish from the oven, or set aside to eat later-it's as good at room temperature as it is piping hot.
Nutrition
Calories: 279kcalCarbohydrates: 14gProtein: 7gFat: 23gSaturated Fat: 5gCholesterol: 13mgSodium: 133mgPotassium: 670mgFiber: 3gSugar: 7gVitamin A: 1615IUVitamin C: 40mgCalcium: 137mgIron: 1mg
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