Tomato And Zucchini Gratin

  • Yield: 4 servings


  • 1 pound Creole or beefsteak tomatoes, 1/4-inch slices
  • 1 pound zucchini, 1/4-inch slices
  • 3 tablespoons olive oil
  • 1 cup fine bread crumbs
  • 1/2 cup finely chopped mild herbs (basil, chervil, tarragon, etc.)
  • 1/2 cup grated Parmigiano-Reggiano cheese
  • Salt and pepper
  • Garnish: parsley, Essence


  • Preheat the oven 400 degrees. Lightly grease four individual gratin dishes with olive oil. Season each slice of the tomatoes and zucchini with salt, pepper, and 1 tablespoon olive oil. In a small mixing bowl, combine the bread crumbs, herbs, cheese and remaining olive oil. Mix thoroughly. Season the bread crumbs with salt and pepper. Alternate layers of the tomatoes and zucchini in each gratin dish. Sprinkle the bread crumb mixture over the top the vegetables. Place in the oven and bake for 15 to 20 minutes, or until the top is golden brown. Garnish with parsley and Essence.