Tomato & Zucchini Gratin
Recipe & photos by Corynn Fowler
This summery take on a traditional gratin is fresh and light with ripe seasonal produce. It’s quick to make, and easy to pop in the oven for an hour while you head outside to BBQ the rest of your meal.
INGREDIENTS
- 3-4 tomatoes
- 3 small zucchinis
- 1 cup ricotta cheese
- 1/4 cup bread crumbs
- fresh basil & oregano
- 3 Tbsp olive oil
- salt & pepper
- sprinkle of dried basil
- fresh basil & oregano
S T E P S
- Heat the oven to 375F
- Mix the ricotta and olive oil until creamy
- Add salt and pepper to taste
- Slice the zucchini and tomatoes into rounds
- In a cast iron pan or ceramic baking dish, create a single layer of zucchini rounds on the bottom. Sprinkle with salt, pepper, and dried basil leaves. Add dollops of the ricotta cheese mixture to the layer.
- Add a layer of tomatoes on top of this, sprinkle with salt, pepper, and dried basil. Add dollops of ricotta to the layer.
- Add one more layer each of zucchini and tomatoes, following the above steps.
- Sprinkle the dried breadcrumbs on top of the final layer of tomatoes.
- Bake for 50-60 minutes, and serve topped with freshly chopped basil and oregano leaves.
