Zucchini, Tomato & Feta Gratin

"From *Sunday Roasts*, this recipe is similar to 2 others posted on food.com, but has the extra added incentive of Parmesan (although I used Romano instead) and pine nuts (I substituted chopped walnuts, both because they're less expensive and because the pine nuts that one gets in our little town tend to be stale). Serves 2 as a main dish, 4 as a side dish."
 
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Ready In:
55mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • Preheat the oven to 425°F.
  • In a large frying pan heat enough oil to cover the bottom of the pan and saute zucchini slices for four minutes on each side. You may need to do this in batches. Season the slices with salt and pepper as soon as you remove them from the pan.
  • In a 2-quart oval baking dish, layer tomatoes with zucchini slices (vertical layering!).
  • Combine the panko crumbs with cheese and sprinkle on top of the vegetables. Drizzle with a bit of olive oil and top with pine nuts.
  • Bake for 25 minutes and garnish with chiffonade of basil.

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RECIPE SUBMITTED BY

I only came to cooking in my 50s, when we moved home to a tiny town with only a few restaurants. I'm always on the hunt for easy, flavorful recipes (often ethnic cuisines), and I'm always ready to try something new and different! In cold weather I gravitate to stews, soups, and casseroles of the not-too-heavy kind; in hot weather I love a salad or cold soup. Partly because of my husband's diabetes (I'm borderline) and partly out of indolence, baking is not my thing.
 
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