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Name: Zucchini Tomato Gratin
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: French
Ingredients: 8 ounce zucchini sliced 2mm; 12 ounce beefsteak tomato; 24 ounce yukon gold sliced 2mm; 2 tablespoons Olive oil; 2 cloves garlic minced; 1/2 teaspoon Thyme; 1/4 cup Parmesan cheese

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INGREDIENTS

8 ounce zucchini ; sliced 2mm
12 ounce beefsteak tomato
24 ounce yukon gold ; sliced 2mm
2 tablespoons Olive oil
2 cloves garlic ; minced
1/2 teaspoon Thyme
1/4 cup Parmesan cheese

INSTRUCTIONS

Heat oven to 350. Oil (spray) 13x9 casserole and add 1 T oil and minced garlic. Have sliced zucchini and potato handy. Slice 1 thin slice from tomato and cut that into 2-3 pieces depending on the size of the tomato. (Best to slice the tomato as you go, or it will be a mess.) Stack tomato, zucchini, potato (1-2 slices of zucchini and tomato OK) and lay into baking dish. Repeat the process. You should have 3 long rows of stacked vegetables, laying at 45 degree angle. Don't worry if it is a bit messy, but if you have uneven quantities of veggies (e.g. leftover potato slices) when you are done, push those into existing stacks to keep the proportions generally even. Drizzle 1 T oil on top, then salt, pepper and thyme. Cover with foil and back 40 min (no peeking). Remove foil, back 40 min, then cover with cheese and run it under the broiler. Let stand 5-7 minutes before serving.

Consider making this ahead. In lieu of cheese topping + broiler, refrigerate after baking/cooling, then reheat, top with cheese and dry breadcrumbs, and broil.

It really does take 1 hour to cook the potato!

NOTES

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Zucchini Tomato Gratin

8 ounce zucchini sliced 2mm
12 ounce beefsteak tomato
24 ounce yukon gold sliced 2mm
2 tablespoons Olive oil
2 cloves garlic minced
1/2 teaspoon Thyme
1/4 cup Parmesan cheese

Heat oven to 350.  Oil (spray) 13x9 casserole and add 1 T oil and minced garlic.  Have sliced zucchini and potato handy.  Slice 1 thin slice from tomato and cut that into 2-3 pieces depending on the size of the tomato.  (Best to slice the tomato as you go, or it will be a mess.) Stack tomato, zucchini, potato (1-2 slices of zucchini and tomato OK) and lay into baking dish.  Repeat the process.  You should have 3 long rows of stacked vegetables, laying at 45 degree angle.  Don't worry if it is a bit messy, but if you have uneven quantities of veggies (e.g. leftover potato slices) when you are done, push those into existing stacks to keep the proportions generally even.   Drizzle 1 T oil on top, then salt, pepper and thyme.  Cover with foil and back 40 min (no peeking).  Remove foil, back 40 min, then cover with cheese and run it under the broiler.  Let stand 5-7 minutes before serving.

Consider making this ahead.  In lieu of cheese topping + broiler, refrigerate after baking/cooling, then reheat, top with cheese and dry breadcrumbs, and broil.

It really does take 1 hour to cook the potato!

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Nutrition

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Serving Size: 1 Serving (318g)
Recipe Makes: 4 Servings

Calories: 181
Calories from Fat: 23 (13%)

Amt Per Serving		% DV

	Total Fat 2.6g	3 %
	Saturated Fat 0.6g	3 %
	Monounsaturated Fat 1.4g
	Polyunsanturated Fat 0.4g
Cholesterol 1.4mg		0 %
Sodium 44.5mg		2 %
Potassium 1078.5mg		28 %
Total Carbohydrate 35.9g		11 %
	Dietary Fiber 5.5g	22 %
	Sugars, other 30.4g
Protein 5.6g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 181

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