Recipe: Summertime Zucchini and Tomato Gratin

Summertime Zucchini and Tomato Gratin

Serves 4 with large servings or 6 with smaller ones.

Note: To make fresh bread crumbs from a baguette or peasant loaf, remove the crusts, cut bread into large chunks and place in a food processor or blender. Process until coarse bread crumbs are formed.

• About 1/2 c. olive oil, divided

• 2 lb. (about 5-6 medium) zucchini

• 1 lb. tomatoes

• Kosher salt and freshly ground black pepper

• 6 tbsp. fresh bread crumbs, preferably made from a baguette or peasant bread without crusts (see Note)

• 6 tbsp. grated Parmigaino-Reggiano cheese

• 1/3 c. crumbled feta cheese

• 2 tbsp. pine nuts, optional

• Fresh rosemary sprigs for garnish, optional

Arrange a rack at center position and preheat oven to 425 degrees. Oil a large (2- to 2½-quart) baking dish with some of the olive oil.

Trim and discard ends from the zucchini, and cut them into ¼-inch-thick slices. Stem tomatoes and cut them into ¼-inch thick slices.

Set 2 large skillets over medium heat and add about 2 tablespoons oil (or enough to coat the bottoms of the pans) to each. When hot, add enough zucchini slices to each pan to fit snugly in a single layer. Cook, turning several times, until slices are well browned on both sides, and very tender when pierced with a knife, about 8 minutes. Remove and drain on paper towels. Repeat with remaining zucchini, adding more oil if needed, to pans.

Arrange half of the zucchini slices, slightly overlapping, in the oiled baking dish; salt and pepper them, then sprinkle with ½ teaspoon of the rosemary. Arrange tomato slices, slightly overlapping, over the zucchini. Season tomatoes with salt, pepper, and ½ teaspoon rosemary. Make a final layer with remaining zucchini, and season them with salt, pepper, and remaining ½ teaspoon rosemary.

For the topping, combine bread crumbs and Parmigiano cheese in a bowl and spread over the vegetables. Dot with feta, and if you like, sprinkle with pine nuts. Drizzle gratin with 1 tablespoon of olive oil. Bake until vegetables are tender and topping is golden and crisp, about 20 minutes.

Nutrition information per serving:

Calories250Fat22 gSodium240 mg

Carbohydrates9 gSaturated fat5 gCalcium160 mg

Protein6 gCholesterol12 mgDietary fiber3 g