Pesto Zucchini Tomato Gratin

Pesto zucchini gratin with gluten-free bread crumbs
Zucchini tomato gratin. Summer garden deliciousness.

A Garden Fresh Gratin


Today's post is short and sweet. Or should I say, brief and savory. Are you experiencing an abundance of zucchini and tomatoes? Here is a favorite summer recipe updated from the archives- a basil and garlic laced gratin featuring sliced zucchini, artichoke hearts and fresh tomatoes. Use your favorite gluten-free crumbs on top (my current favorite crumbs for a crunchy golden topping are these cornbread crumbs). 

Serve it as a delicious side dish with grilled chicken, fish or grass fed beef. Vegetarian? Spoon it on top of pesto penne pasta.


Karina's Pesto Zucchini Tomato Gratin Recipe

Recipe posted June 2007.

This tasty gratin is one of our favorite vegetarian recipes. You can easily convert this recipe to vegan by choosing a dairy-free pesto and a casein-free soy or almond "mozzarella".

Ingredients:

For the topping-

2 tablespoons extra virgin olive oil
Fresh or dried Italian Herbs or basil/oregano/marjoram, to taste

For the veggies-

3 medium zucchini, sliced in long pieces, 1/4 inch thick
5 cloves garlic, chopped
A handful of halved artichoke hearts
4 tablespoons prepared Favorite Basil Pesto or Cilantro Pesto Recipe
2-3 vine ripe tomatoes, sliced thick
1 tablespoon balsamic vinegar
1 pinch sea salt, to taste
Fresh ground black pepper, to taste
4 oz. fresh mozzarella cheese, sliced (garlic marinated mozzarella rocks)

Instructions:

Preheat oven to 350 degrees F. Lightly oil a gratin dish or large pie plate.

Place the toasted crumbs in a bowl and using a fork, toss with a tablespoon of extra virgin olive oil to coat; season with Italian Seasoning or dried basil/oregano/marjoram.

Heat a tablespoon of olive oil in a large skillet. Add the zucchini, garlic and artichokes, and sauté briskly just until the zucchini is a bit golden and still tender-crisp. Remove from heat and pour the veggies into a bowl to cool slightly.

When cooled, gently toss the zucchini mixture with the prepared basil pesto, to coat. Layer the pesto veggies in the gratin dish or pie plate.

Spread a scant third of the crumbs on the squash mixture. Layer with slices of mozzarella. Top with sliced tomatoes. Sprinkle the tomatoes lightly with balsamic vinegar. Season with sea salt and pepper. Sprinkle the remaining crumbs over the tomatoes.

Bake the gratin until it is bubbly and hot, about 20-25 minutes.

Serve as a side dish or on top of a bed of hot brown rice penne tossed with basil pesto.

Serves 4.


Recipe Source: glutenfreegoddess.blogspot.com

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More fabulous zucchini recipes from bloggers:


Zucchini Frittata from The Perfect Pantry
Dinner Tonight's Garden Goodies: Cuke and Zuke Fest
Zucchini and Tomato Gratin from Nicole at Pinch My Salt
Andrea's Recipes Zucchini and Tomato Gratin
Sauteed Zucchini with Spinach and Basil Pesto at Kalyn's Kitchen
Elana's Pantry Carpaccio of Zucchini


xox Karina

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