Zucchini (Courgette) and Tomato Gratin with Mozzarella

This is what my counter looks like every few days.

Well, not the peaches and nectarines… I buy those every week.

My freezer is full.

It’s time to get creative with tomatoes!

Of course, I still have the zucchini, as well…..Tomatoes

Zucchini (Courgette) and Tomato Gratin with Mozzarella

Preparation and cooking time:   55 minutes
Thin slices let the flavors meld together easily.  


Zucchini Tomato Bake

 Ingredients:

  • 1 medium zucchini, 8″ long (20cm)
  • 2 – 3 garden fresh tomatoes
  • 2 tbs fresh chives, snipped
  • lots of fresh basil
  • 1 package mini-mozzarella balls, each ball cut in half
  • 1/4 cup grated Parmesan
  • 4 tsp olive oil

Tomato Zucchini Gratin

 Instructions:

  • Thinly slice zucchini, about 1/8th inch (.65cm). 
  • Slice tomatoes as thinly as you can, but at least as thin as zucchini. 

  • Put 1 tsp olive oil in 8 or 9 inch (20 – 25cm) baking dish and swirl around to coat bottom.  
  • Layer half of the zucchini, then half of the tomatoes, half of the herbs and half of then mozzarella. 
  • Repeat layers once. 
  • Drizzle remaining 1 tbs oil over top. 
  • Cover with foil and bake in 400F (200C) oven for 30 minutes. 
  • Remove foil, sprinkle with Parmesan and bake for another 10 minutes. 
  • Serve from baking dish.

One of the easiest dishes to make when you have an abundance of tomatoes (or not) is simply to bake them.  I like to hollow them out a bit and fill with something interesting.

Baked Tomatoes

Tomatoes_baked
Bell pepeprs are plentiful this time of year as well as cucumbers and onions…..

Gazpacho

Gazpacho_plate

For something different, peel, cook and purée the tomatoes and make a flan…

Tomato Flan with Couscoius Salad

Tomato_flan

I found a great looking Tomato and Onion Tart over at Life’s A Feast.

And 30 Tomato Recipes at Midwest Living.

Almost forgot – my favorite Tomato Quiche

Tomatotart
Happy Tomato Season!

Comments 8

  1. I’ll be trying that delicious looking gratin tomorrow. Lots of zucchini from the garden and lots of tomatoes from the farmers market. Thanks for the recipe!

  2. Such a rich time of year! I didn’t get to my favorite farm market this week, or my counter would look like yours. I keep trying to make a tomato-onion tart. This might be the week it happens.
    That gratin is lovely.

  3. Christine, I hope you like it. I’m just glad it’s cooled off enough to use the oven.
    Mimi, a tomato – onions tart is on my list, too – maybe this weekend.
    Thanks, Marina, I planted 14 different varieties – such fun!
    manningroad, best part of summer.
    Kirsten, come on over ;-))
    Zoomie, we eat that many every week – 4 per day each…. Love peach season!
    Val, thanks – we do… often.

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