Wednesday, April 14, 2010


Ok this dish is just to die for! It is a summer favourite, and with the spring and summer months so close I thought it would be a great recipe to share! I can't tell you how many times I have made this dish, it is simple and delicious. A great dish to bring to any type of summertime pot-luck dinner or lunch.

Tomato & Zucchini Bake with Parmesan Gratin

- 4 large ripe tomatoes (I like beefsteak ones, they are round and easy to slice)
- 2-3 zucchinis (the thicker the better)
- 1/2 cup grated Parmesan
- 1 cup grated mozzarella cheese
- salt and pepper
- olive oil
- 8 fresh chopped basil leaves
- 8x8 or 9x13 glass baking dish

- Pre-heat oven to 350 degrees
- Slice tomatoes into thicker size rounds 
- Slice zucchini into thicker size rounds
- In baking dish, place one layer of tomatoes and then season with salt and pepper
- After the tomato layer, place a layer of zucchini (sometimes it is harder to find thick zucchini's; if your zucchini rounds are smaller then your tomato's you can put two zucchini rounds to make it more eve)
- Atop the zucchini sprinkle some mozzarella and chopped basil 
- Repeat layering process until you are finished the ingredients and have nice tomato zucchini stacks (I usually try to end with a tomato on top)
- For the final layer, use the Parmesan cheese and sprinkle on top of each bundle, covering the tomato and then season with a little bit of salt and pepper
- Drizzle some olive oil over the bake, just for a little flavour and to help the Parmesan crisp up!
- Bake for 30-40 minutes, until vegetables are tender and the Parmesan is golden brown
- Serve one to two bundles per person


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