Tomato & Zucchini Gratin recipe by Matt Armendariz.
Ingredients:
- roma tomatoes
- an onion
- a few zucchini
- grated cheese (I had Pecorino on hand from a photo shoot but almost any hard cheese could work)
- some olive oil
- some herbs
Directions:
- Chop the onion and saute until translucent.
- Slice roma tomatoes and zucchini into evenly thin slices and layer in a pan or baking dish. I oiled mine because I wasn’t quite sure if things would stick, but it’s not necessary.
- Layer the tomatoes, zucchini and sauteed onions and top with a bit of cheese, repeating until you’ve reached the top of the dish.
- Cover with foil and bake at 350˚ for 20-30 minutes.
- Top with a final layer of grated cheese and bake for another 8-10 minutes, uncovered, until cheese melts. I cheated a bit by putting on way more cheese and broiling it for 2 minutes so I’d have a nice color for the photo, but you can certainly do that as well.
- After cooking top with some chopped herbs, let it cool for about 30 minutes and dug in.
