Thursday, May 28, 2015
Zucchini and Tomato Gratin
Here is another Jacques Pepin recipe, a winning recipe with my boys, especially my little guy. My fussy one usually eats his vegetables when he sees his big brother eat them , who thankfully enjoys his vegetables.
I served this with my Chicken Ballotine and is a very easy dish to prepare.
Serving this up for May Potluck at IHCC
Recipe : Zucchini and Tomato Gratin recipe from Jacques Pepin's Recipe from the series Essential Pepin.
1 large zucchini or 2 small ones
2-3 beef tomatoes or regular tomatoes
2-3 tbsp olive oil
1 slice sandwich bread
2-3 tbsp grated parmesan cheese ( or use chedder if unavailable)
1 tsp dried oregano or dried herbs
pinch salt and pepper
1 clove of garlic
1-2 tbsp olive oil
Preheat the oven to 200 degree celcius, that is Gas mark 5 or 6 , I think. My oven is getting old so controlling the oven temperature is becoming a bit difficult.
Lightly oil a rectangular oven dish ( if you want the size, about 12 x 6 dish ,I think) with olive oil and set aside.
Slice the zucchini length wise. Slice the tomato into rounds. Arrange them over lapping each other in the oven dish. ( you can check how its done in the video here). Season with salt,( just sprinkle from a height) and pepper. Drizzle with olive oil. Set aside
Place bread slice , parmasan cheese and garlic in a food processor and pulse to a make bread crumbs.
Remove, mix in herbs and olive oil , a tiny pinch salt and pepper. Toss in olive oil so the bread crumbs are evenly coated in olive oil.
Sprinkle the topping all over the vegetables . Pop in oven for 35 minutes until the top is nicely golden.
Linking this to IHCC's May Potluck. Come over to visit and check out all the other delicious creations .