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zucchini tomato gratin


this is a light, flavorful side dish (or main dish) that is perfect for summer! the steps to salt the zucchini and tomatoes isn't mandatory but will prevent this dish from getting soggy because it eliminates all excess moisture during the cooking process. the taste will remain unchanged so it's skippable, if short on time but you may have to pick this up with a slotted spoon if skipping this step.


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  1. Drape tomato slices over colander
  2. Sprinkle with salt
  3. And let drain for 45 minutes
  4. Spread zucchini on baking sheet
  5. And sprinkle with salt
  6. Let stand 30 minutes to sweat out excess moisture
  7. Rinse well and pat dry
  8. Preheat oven to 375
  9. Heat 1 t oil in nonstick skilled over medium-high heat
  10. "saute zucchini 3 to 4 minutes
  11. Or until golden"
  12. Transfer to plate
  13. Do this in 2 batches
  14. If necessary and add more oil between batches
  15. Layer half of zucchini slices in 8-inch square baking dish
  16. Top with half of the tomatoes
  17. Sprinkle with half the garlic
  18. 1 t olives
  19. Half of basil
  20. And 1 / 4 cup of parmesan cheese
  21. Season with pepper
  22. Repeat with remaining zucchini slices
  23. Tomatoes
  24. Garlic
  25. Olives and basil
  26. Drizzle top with 3 t oil and sprinkle with remaining cheese
  27. Cover with foil and bake 10 minutes
  28. Remove foil and bake 20 minutes more or until cheese is melted and gratin is bubbling
  29. Let stand 5 minutes before serving

Step 18

Total Time in Minute 40

Ingredients Count 7

cooking zucchini tomato gratin

See More Relate Photo




Olive oil

Garlic cloves

Kalamata olives

Basil leaves

Parmesan cheese

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