Zucchini and Tomato Gratin
4 servings
90 minutes
Zucchini and tomato gratin is a magnificent dish of French cuisine that embodies the harmony of flavors and textures. Its roots trace back to France, where casseroles are a classic of home cooking. Tender slices of zucchini infused with garlic and olive oil combine with juicy tomatoes and stretchy mozzarella cheese. The finishing touch is grated parmesan and fresh basil, adding depth to the flavor. Baked to a golden crust, this gratin delights with its rich aroma and tender consistency. The dish is perfect as a light dinner or a side for meat and fish, and it also makes a wonderful option for festive tables, highlighting the sophistication of French gastronomy.
1
Do not peel the zucchini, slice it into rounds, and remove excess juice. To do this, place the zucchini in a colander, sprinkling layers with salt, and put a weight on it for 30 minutes. Pat dry with a towel.
- Courgette: 4 pieces
- Salt: to taste
2
Peel the tomatoes and chop them.
- Tomatoes: 4 pieces
3
Heat oil in a pan, add zucchini, and add minced garlic. Fry the zucchini on both sides until golden brown.
- Olive oil: 2 tablespoons
- Courgette: 4 pieces
- Garlic: 1 clove
4
Layer zucchini, mozzarella slices, and tomatoes in a dish. Sprinkle with parmesan, chopped basil, salt, and pepper.
- Courgette: 4 pieces
- Mozzarella cheese: 110 g
- Tomatoes: 4 pieces
- Grated Parmesan cheese: 4 tablespoons
- Basil leaves: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
5
Bake in the oven for 30 minutes at 190 degrees.
