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For a dish as delightful as Baked Zucchini Tomato Gratin, the quality and freshness of the ingredients are crucial. Here’s a closer look at each key component that makes this dish shine.

Baked Zucchini Tomato Gratin

Discover the joy of cooking with Baked Zucchini Tomato Gratin, a delicious and healthy dish that highlights seasonal produce. Perfect as a main course or a side, this gratin features layers of tender zucchini and juicy tomatoes topped with a crispy, golden crust. It’s a fantastic way to boost your vegetable intake without compromising on flavor. Easy to prepare and packed with nutrients, this gratin is a delightful addition to any meal. Enjoy it fresh from the oven with loved ones for a wholesome dining experience.
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Ingredients
  

3 medium zucchinis, thinly sliced

3 medium ripe tomatoes, thinly sliced

1 medium onion, finely chopped

4 cloves garlic, minced

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 cup fresh breadcrumbs

1/4 cup fresh basil, chopped

1 teaspoon dried oregano

1 teaspoon salt

1/2 teaspoon black pepper

1/4 cup olive oil

1 tablespoon balsamic vinegar (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C) to ensure an even bake.

    Sauté the Aromatics: In a large skillet, warm 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and cook, stirring occasionally, until it turns translucent, approximately 3-4 minutes. Toss in the minced garlic and sauté for an additional 1-2 minutes, allowing the aroma to fill your kitchen.

      Create the Base Layer: In a greased 9x13 inch baking dish, arrange half of the zucchini slices in a single layer at the bottom. Sprinkle with half of the salt and black pepper for flavor. Next, layer half of the tomato slices evenly over the zucchini.

        Add Cheese and Fresh Herbs: Evenly distribute half of the shredded mozzarella, half of the grated Parmesan, and half of the chopped fresh basil over the tomato layer. Create a second layer by repeating the process with the remaining zucchini, tomato slices, the rest of the mozzarella and Parmesan, dried oregano, and the leftover salt and pepper.

          Prepare the Breadcrumb Topping: In a small mixing bowl, combine the fresh breadcrumbs with the remaining 2 tablespoons of olive oil, the optional balsamic vinegar, and a pinch of salt and pepper. Mix thoroughly to ensure the breadcrumbs are evenly coated. Sprinkle this breadcrumb mixture generously over the top of the layered vegetables for a delicious crust.

            Bake the Gratin: Cover the baking dish with aluminum foil to prevent excessive browning. Place it in the preheated oven and bake for 30 minutes. After that, carefully remove the foil and continue baking for an additional 15-20 minutes, or until the top is golden brown and the vegetables are cooked and tender.

              Cool and Serve: Once baking is complete, take the dish out of the oven and let it cool for about 5-10 minutes. This will allow the gratin to set for easier serving. Just before serving, garnish with any extra fresh basil for a vibrant finish.

                Prep Time: 20 minutes | Total Time: 1 hour | Servings: 6-8

                  - Presentation Tips: Serve the gratin straight from the baking dish for a rustic look, or transfer to a large platter. Pair with a fresh green salad and crusty bread for a delightful meal!