Zucchini e Pomodori Gratinati (Zucchini and Tomato Gratin)

Zucchini e Pomodori Gratinati (Zucchini and Tomato Gratin)

78
Swiss Phil 158

"A quick and easy vegetarian dish for two, or a starter for 4, or even a side. A rustic Italian favorite, taught me by my Roman friends. If serving as a main, then crusty bread, torn off the loaf by hand, and a green salad with a lemon and/or lime vinaigrettey dressing cannot be bettered. "

Ingredients 1 h {{adjustedServings}} servings 412 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 412 kcal
  • 21%
  • Fat:
  • 26.4 g
  • 41%
  • Carbs:
  • 24.9g
  • 8%
  • Protein:
  • 23.8 g
  • 48%
  • Cholesterol:
  • 43 mg
  • 14%
  • Sodium:
  • 563 mg
  • 23%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 375 degrees F (190 degrees C). Move oven rack into the top third of the oven.
  2. 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.
  3. 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.
  4. Bake in the preheated oven until the cheese is melted and brown and the dish is bubbling, about 30 minutes.
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Footnotes

  • Cook's Note
  • If you wish to take a bit extra time, put the freshly sliced zucchini in a colander in layers, salting each layer as you go. Then place a suitably sized plate (or equivalent) on the top and weigh it down (scale weights are good for this -- although I have used big liter bottles of water before now and/or bags of sugar!). After 30 or so minutes, a surprising amount of water will have been drawn out. You can then dry the slices thoroughly with a clean cloth, or paper kitchen towel (careful not to leave paper behind!) and then they're ready for cooking.
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Reviews 78

  1. 92 Ratings

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gderr the dysfunctional
11/29/2010

very good stuff! after a trial run prior to bird day, i made a couple small changes. i fried about 6 pieces of bacon, fried some onion and the garlic in the butter and some bacon grease then proceeded with the recipe. i'll add more bacon next time. i crumbled the bacon and covered with the cheeses. big hit!

Dutchgirl
8/19/2010

Loved this! Great use of summer staples. I thought I had mozzarella in the fridge but it turns out it was muenster - so I used it anyway. It was great. I did half of the topping as directed, but on half I mixed in a couple of Tablespoons of Italian seasoned bread crumbs with the Parmesan. Very yummy - thanks for the great recipe!

lzhuber
8/17/2010

Really yummy. I actually only used 2 zucchini's thinly sliced and sauted/browned in EVOO. I did two layers - zucchini/garlic, 2 oz mozz, tomato, zucchini, 2 oz mozz, basil, tom and then topped with a cup of grated Parm. Light and yummy. I calculated about 310 calories per serving, but that is because I needed more oil since doing zucchini in batches.