Recipes from the Collection of Mark and Danielle Hughes |
Summer vegetable gratinKatie Sullivan Morford, SJMN 9/19/07 This is a dish you can play around with. Feel free to use any type of summer squash. Also, if you tuck cooked lasagna noodles between the layers, you can turn it into a main course for 4. Serves 6 4 large zucchini (about 1 1/2 pounds total) 3 large tomatoes Olive oil 1/4 cup pesto (store-bought is fine) 1/2 pound mozzarella 1/4 cup grated Parmesan cheese Salt
Preheat oven to 400 degrees. Use a shallow baking dish that's roughly 8-by-10-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 in half crosswise and then cut lengthwise into 1/4-inch thick slices. Remove cores from tomatoes and cut into 1/4-inch thick slices. Cut the mozzarella into thin slices. 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 (a little overlap is fine), dab half the pesto over the tomatoes and cover with half the mozzarella. Repeat this step, seasoning with salt along the way. Finish up with a final top layer of zucchini (you will have two layers of tomatoes and mozzarella). Distribute the Parmesan cheese evenly over the top. Bake for 30 to 40 minutes, until vegetables are tender and cheese is golden brown. |