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.
- 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
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.