Watch me make a Summer Vegetable Gratin and see how easy it is to eat healthy while enjoying this summers vegetables. This is so easy you can have your children participate in the assembly.
Summer Vegetable Gratin
Makes 6 Servings
4 Large zucchini (about 1 ½ pounds total)
3 Large tomatoes
¼ to ½ cup pesto (store-bought is fine)
½ pound mozzarella, shredded or sliced is fine
¼ to ½ cup grated Parmesan cheese
To help reduce the amount of water that cooks out of the zucchini and tomatoes, you can slice them, salt both sides and let them sit on a rack set over a jelly roll pan for up to an hour or so. The salt pulls out some of the extra water. This is not necessary though. Even after doing this you will still find there is plenty of water accumulation which can be drained if you like before serving.
Preheat oven to 400 degrees. Use a shallow baking dish that is roughly 8-by10i-inches. The size doesn’t need to be exact. You can use a little more or a little less zucchini and tomato according to the size of your pan.
Trim away ends of zucchini. Cut into ¼ inch thick slices. Cut the mozzarella into thin slices or use shredded.
Coat baking pan with olive oil and set a layer of zucchini slices along the bottom, touching but not overlapping. Layer the tomatoes on top of the zucchini, dab half of the pesto over the tomatoes and cover with half of the mozzarella. Repeat this step, seasoning with salt along the way. Finish with a final top layer of zucchini if you have extra zucchini left.
Distribute the Parmesan cheese evenly over the top. Bake for 30-40 minutes, until vegetables are tender and cheese is golden brown.
Let sit for at least 15-20 minutes to firm up a bit and at this point you can pour of some of the extra liquid or just leave it as is. Either way this is an easy wonderful way to enjoy this season’s vegetable!