It's tomatoes and zucchinis harvest time in So Cal gardens, and whether you grow them in your own backyard or get them in your CSA box or at the Farmer's Market, you might end up with so many of them you don't know what to do with them anymore.
Last week, I went to the Farmer's market and bought a bunch or heirloom tomatoes that were very very ripe, for a discounted price. That night, I made my favorite zucchini/tomato gratin, which my mom used to make (and still makes) when I was a kid. I made it again for friends this weekend and it was a success!
It is so simple, yet so delicious. If you are not a cook, don't shy away from this very simple recipe. You could suddenly become very popular in the kitchen ;)
5-6 medium zucchinis, sliced
1 onion, cut in two, then sliced
3 large tomatoes, sliced
salt and pepper
3-4 tbsp of grated parmesan or gruyere (leave out if you are doing the 28toGreatBarre3 Challenge)
olive oil, drizzled.
grease the bottom of a baking dish (9x15) with olive oil, then spread a layer of zucchini slices at the bottom. Cover with a layer of tomatoes, sprinkle some salt and pepper on it, then add a layer of onion slices. Repeat until you have used all of the vegetables. Drizzle a little bit of olive oil in the middle or on top, then sprinkle the parmesan on top and place in the oven at 380 for 40-50 minutes, or until the zucchinis are tender and translucent. Serve with quinoa, rice or potatoes, and/or a fish or meat dish.