Fresh Tomato and Zucchini Au Gratin
The Fresh Tomato and Zucchini Au Gratin recipe is perfect for the summer harvest time, combining two classic and complementary garden goodies. Draining the tomatoes keeps the dish from getting watery.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.almanac.com.
Cooking tools:
- Colander
- Mixing bowl
- Paper towel
- Baking dish
- Food processor
- Measuring spoon
- Oven
- Pastry brush
- Chef's knife
- Cutting board
- Paring knife
- Kitchen scale
Ingredients
- 4 medium tomatoes, cored
- salt, to taste, plus 1/4 teaspoon
- 3 medium zucchini
- 1/3 cup heavy cream (optional)
- 1 large slice dense white or whole wheat bread, cut into cubes
- 1/2 cup finely grated Parmesan cheese
- small handful fresh Italian parsley
- 2 teaspoons dried basil or 6 to 7 leaves fresh basil, finely chopped
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons olive oil
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