Summer Veggie Gratin (aka Let's Get Rid of the Zucchini)

Summer Veggie Gratin (aka Let’s Get Rid of the Zucchini)

Still have too much zucchini? Try this one. It’s fast, easy, and good–it meets all my criteria for a quick weeknight meal or side dish.
Ingredients

• 3 medium tomatoes
• 3 medium potatoes
• 1 large or 2 medium zucchini
• 1 medium onion
• 4-6 garlic cloves
• 1 cup grated cheese
• 1/2 cup Panko or fine bread crumbs
• 1 Tbsp. olive oil
• 1 tsp. dried chili flake
• salt and pepper to taste

Directions
Preheat oven to 375 degrees.
Slice onion, peel and roughly chop garlic. Saute in a couple of teaspoons of oil until lightly browned and caramelized. Place in the bottom of a low., round, greased  oven-proof gratin dish.
Slice tomatoes, potatoes and zucchini into 1/4 inch slices. Layer in a circular pattern on top of the onions and garlic. Drizzle with remaining 1 tsp. olive oil, season with chili flakes, salt and pepper, and top with crumbs and cheese. Cover with foil. Bake at 375 degrees for 30-40 minutes until potatoes are tender. Remove foil and either bake a little longer to brown the top, or pop under the broiler for a minute or two. Sprinkle fresh thyme leaves on top and serve.

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