Work has had me traveling to some warm climates lateley (Austin, TX, New Orleans, LA, Valdosta, GA) where the temps have been in the upper 70's and low 80's. I've gotten a taste of summer and can hardly wait for it to arrive! As many of you know, my favorite summer stress reliever is raising a garden at my grandfather's house. I usually plant around 50-60 tomato plants which keeps the restaurant in tomatoes most of summer and all of fall. To me, summer IS homegrown tomatoes and this dish is effortless on those hot days!
Tomato & Zucchini Gratin
3 medium zucchini, thinkly sliced
4 medium tomatoes, peeled and sliced
3/4 C grated Parmesean Cheese, divided
2T minced garlic
1T chopped fresh thyme
2T olive oil
Preheat oven to 400 degrees F. Arrange half of the zucchini slices in the bottom of a shallow 1 1/2 quart baking dish. Cover the zucchini with half of the tomato slices. Sprinkle with garlic and thyme. Season with salt and pepper to taste. Drizzle with olive oil; sprinkle with remaining cheese. Bake 20 to 25 minutes or until zucchini is tender. Garnish with sprigs of fresh thyme. Serve with slotted spoon.
Myra Campbell