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Zucchini-and-tomato gratin
Artist: _
Categories: Side-dishes, Tomatoes, Vegetables, Zucchini
Yield: 4
Rating: 0
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Ingredients:
3 tbspFruity olive oil
1 largeOnion, quartered
-and thinly sliced
2 Garlic cloves, thinly sliced
1/2 tspHerbes de Provence
-(If you don't have
- herbes de Provence, use a
- little chopped rosemary
- thyme and sage)
Salt and pepper
1 1/2 lbsSummer squash, sliced into
- ovals ?in thick
1/2 lbsTomatoes, sliced into rounds
-(Roma, plum or lge. cherry)
2 tbspNicoise olives
Lemon wedges
Procedures:
1Preheat the oven to 375°F.
2Warm a tablespoon of oil in a large pan and add the onion, garlic and half the herbes de provence, and salt lightly.
3Stew gently for about 5 minutes, then remove the onions to a gratin dish and spread them evenly over the bottom.
4Season with pepper.
5Warm another tablespoon of oil in the same skillet, raise the heat to medium-high and add the zucchini, a few pinches of salt and the rest of the herbes de provence.
6Saute, stirring occasionally, until they start to color, about 10 minutes.
7Distribute the zucchini over the onions; arrange them casually.
8Tuck in the slices of tomato here and there, along with the olives.
9Drizzle the remaining oil over the top.
10Cover with foil and bake for 25 minutes.
11Remove the foil and continue to bake another 10 minutes or so, or until the squash is tender and the juices are reduced.
12Allow to cool and serve warm or tepid.
13Deborah madison - prodigy guest chefs cookbook
 
 
 
 

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