I made this for my dad the other night while my mom was in Portland moving my younger sister into college. This is a very light dish that makes great use of summer produce. When eating the gratin, I recommend you pour some of the juice from the bottom on the ban overtop served food. Also - the picture isn't so great. We've been getting a lot of rain here and I had to run outside and take a picture once a) the dish was already partially served and b) there was a 5 minute break in the rain.
Zucchini and Tomato Gratin
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic, minced
- 4 tablespoons extra virgin olive oil, divided
- 3 zucchini, thinly sliced on the diagonal
- 2 pounds tomatoes, thinly sliced
- 10 basil leaves, cut in chiffonade
- 2 tablespoons chopped fresh parsley
- 2 tablespoons grated Parmesan cheese
- pinch of sea salt
- 2 or 3 grinds fresh black pepper
- Preheat the oven to 350°
- Warm the skillet over medium heat and add 2 tablespoons of the olive oil. Sauté the onions until translucent, about 5 minutes. Add the garlic and sauté for another 2 minutes. Remove from heat.
- Lightly brush the bottom of the baking dish with olive oil. Arrange zucchini slices around the bottom of the pan, then add a layer of tomatoes. Sprinkle on the chopped parsley. Repeat with another layer of zucchini and another layer of tomatoes, then sprinkle on the basil chiffonade. Add the final layer of zucchini, then the tomatoes.
- Arrange the onions and garlic around the top of the casserole. Sprinkle on a pinch or two of sea salt and a few grinds of black pepper. Drizzle the remaining olive oil around the top and sprinkle on the Parmesan cheese.
For your viewing pleasure, here are some pictures that I took today when I went to (and shopped at) the Ann Arbor's Farmers Market. The market was fantastic today; farmers are starting sell pumpkins and more apples are appearing.