Gratin of Zucchini & Tomatoes

From EatingWell: Summer 2003

Two of summer's stellar vegetables are layered here, along with a few other choice ingredients, to make a delicious baked gratin. As soon as it's pulled from the oven, fresh Parmesan cheese is sprinkled over the top.

READER'S COMMENT:

"I've made this recipe several times and I just love the stuff. I use zucchini and tomatoes fresh from the garden for best results but even the pale supermarket imitators are edible with this recipe. Use good parmesan, you can get away...

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3 Reviews for Gratin of Zucchini & Tomatoes

06/27/2012

Anonymous

Just wondering when & how you're supposed to use the parm. cheese?

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08/19/2011

twitchitt

delicious creation, exactly what i was craving. highly recommended.

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06/15/2010

Anonymous

I've made this recipe several times and I just love the stuff. I use zucchini and tomatoes fresh from the garden for best results but even the pale supermarket imitators are edible with this recipe. Use good parmesan, you can get away with less.

Comments