Description
Tender zucchini and ripe tomato slices are drizzled with garlic-thyme oil, then baked until a golden Parmesan-breadcrumb crust crowns the juicy vegetables.
Ingredients
- 2 medium zucchini
- 3 medium tomatoes
- 2 cloves garlic
- 2 tbsp olive oil
- 1 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp chopped fresh basil
Instructions
- Preheat oven to 375 F and lightly grease a baking dish.
- Slice zucchini and tomatoes into 1/4-inch rounds and mince garlic.
- In a small bowl combine olive oil, minced garlic, dried thyme, salt, and black pepper.
- Arrange a layer of zucchini slices in the baking dish, then a layer of tomato slices, repeating until all slices are used.
- Drizzle the garlic-thyme oil mixture evenly over the layered vegetables.
- Evenly sprinkle breadcrumbs and grated Parmesan cheese on top.
- Bake for 25 to 30 minutes until the top is golden brown and vegetables are tender.
- Remove from the oven, garnish with chopped fresh basil, and serve warm.
Notes
- Pat zucchini slices dry with a paper towel before assembling to reduce excess moisture.
- For added creaminess, tuck spoonfuls of ricotta between the vegetable layers.
- Let the gratin rest for 5 minutes before serving to allow flavors to meld.
- Pairs well with a simple green salad or grilled chicken for a complete meal.