Herbed Tomato and Zucchini Gratin
- SERVINGS: 4
Oven-drying tomatoes and salting zucchini before freezing helps keep them intact— a plus for recipes like this gratin.
- 6 cups frozen zucchini or 1 1/2 pounds small fresh zucchini, sliced crosswise 1/2 inch thick
- 3 tablespoons extra-virgin olive oil
- 1 large garlic clove, thinly sliced
- 2 teaspoons chopped dill
- Salt and freshly ground pepper
- 6 ounces feta cheese, coarsely crumbled (1 cup)
- 12 frozen plum tomato halves or 6 fresh plum tomatoes—peeled, halved lengthwise and seeded
- Preheat the oven to 425°. Toss the zucchini with 1 tablespoon of the olive oil and spread in a large glass or ceramic baking dish in an even layer. Sprinkle the garlic and dill over the zucchini and season with salt, if using fresh zucchini, and with pepper. Scatter the feta on top and cover with the tomatoes. Season with salt, if using fresh tomatoes, and with pepper and drizzle the remaining 2 tablespoons of olive oil all over.
- Bake the gratin for 40 minutes if using frozen vegetables or for 55 minutes if using fresh, or until all the liquid in the dish has evaporated and the zucchini is sizzling. Serve the gratin warm or at room temperature.
A white with sharp acidity and hints of herbs will accent the tomatoes, feta and dill in this rustic gratin. The obvious choice is a lively Sancerre from France.
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Congratulations to Mei Lin, winner of Top Chef Season 12.