Prep 15 mins
Cook 55 mins
This gratin is easy to make, and can be assembled up to 6 hours in advance, covered, and kept at room temperature. Just don't add the cheese and bread crumbs. This casserole is equally good warm or at room temperature, making it a perfect do-ahead dish.
- 1⁄2 cup fresh breadcrumb
- 1 tablespoon olive oil
- 2 teaspoons olive oil
- 1 large red onion, cut into 1/4-in slices
- 2 shallots, cut into 1/4-in slices
- 1 garlic clove, minced
- 3⁄4 teaspoon coarse sea salt
- 1⁄2 teaspoon fresh ground pepper
- 2 zucchini, medium, cut on the bias into 1/2-in disks
- 5 tomatoes, medium, ripe, cut crosswise into 1/2-in slices
- 2 teaspoons herbes de provence
- 3 ounces grana padano
- Pre-heat oven to 350 degrees.
- Have ready a 1 quart rectangular or oval gratin dish or shallow casserole.
- In a small baking pan, mix the bread crumbs with 2 tsp of olive oil. Bake for 5-7 min, or until bread crumbs are toasted. Set aside.
- Heat 1 tbsp of the olive oil in a large saute pan over a medium heat.
- Add the onion and shallots and saute for 10 min, stirring occasionally.
- Add garlic and cook until soft but not brown, about 2 minute Add 1/4 tsp salt and 1/8 tsp pepper.
- Spoon the onion mixture into the bottom of the gratin dish.
- Assemble the gratin by alternating slices of zucchini and tomato over the onions at a 45° angle to one end of the dish. Do this by starting w/one slice of zucchini, laying it at an angle against the end of the dish and leaning a slice of tomato against the zucchini. Continue overlapping in this fashion.
- Sprinkle w/the herbes de Provence and remaining 1/2 tsp salt and 3/8 tsp pepper.
- Cover w/foil and bake for 30 minutes. Remove foil, sprinkle w/cheese, then the bread crumbs over the gratin, and bake an additional 15 minutes, or until zucchini feels soft but firm when pierced with a fork and cheese is golden brown.
- Place on a cooling rack and let sit for 5 to 10 minute Cut and serve.
I had this to go with a steak salad and it was wonderful. Great being able to make it in advance apart from the breadcrumbs and parmesan. I especially appreciate (apart from flavor :) ) the instructions to make it so attractive on how to do the 45 degree angle. Thanks so much chef kate