Active Time
30 MIN
Total Time
1 HR 15 MIN
Yield
Serves : 4 to 6
© Andrew Purcell

How to Make It

Step 1    

Preheat the oven to 350°. Arrange the baguette slices on a large baking sheet and drizzle lightly with olive oil. Season the bread with salt and pepper and bake for about 6 minutes, until crisp and golden brown.

Step 2    

In a 10-inch ovenproof skillet, heat 2 tablespoons of the olive oil. Add the zucchini, onion and thyme, season with salt and pepper and cook over moderately high heat, stirring a few times, until just tender, about 5 minutes. Add 1/4 cup of the broth and the heavy cream and simmer over moderate heat until slightly thickened, about 3 minutes. Season with salt and pepper and transfer half of the zucchini mixture to a plate and reserve.

Step 3    

Spread the remaining zucchini in an even layer in the skillet. Sprinkle with 2 tablespoons of the Gruyère and 1 tablespoon of the Parmigiano-Reggiano and top with a layer of toasted baguette slices. Spread the reserved zucchini mixture over the toasts and sprinkle with an additional 2 tablespoons of Gruyère and 1 tablespoon of Parmigiano-Reggiano. Arrange alternatively slices of tomato and baguette on top in concentric circles. Sprinkle with the remaining 1/4 cup Gruyère and 3 tablespoons of grated cheese. Drizzle with the remaining 2 tablespoons of olive oil and season with salt and pepper. Carefully pour the remaining 1/4 cup of broth around the edge of the skillet and over the top.

Step 4    

Bake for about 35 minutes, until the top is richly browned and the tomatoes have released their juices. Let stand for 10 minutes before serving.

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