{"id":402,"date":"2011-09-11T20:59:12","date_gmt":"2011-09-12T03:59:12","guid":{"rendered":"http:\/\/blogs.kqed.org\/essentialpepin\/?p=402"},"modified":"2018-02-21T22:24:07","modified_gmt":"2018-02-21T22:24:07","slug":"zucchini-and-tomato-gratin","status":"publish","type":"post","link":"https:\/\/ww2.kqed.org\/essentialpepin\/2011\/09\/11\/zucchini-and-tomato-gratin\/","title":{"rendered":"Zucchini and Tomato Gratin"},"content":{"rendered":"

Episode 104: Veg-In!<\/a>
\nRecipe: Zucchini and Tomato Gratin<\/strong><\/p>\n

You can prepare this colorful gratin up to 1 day ahead. Fresh oregano will add the most flavor, but dried can be used if fresh is not available.<\/p>\n

\"Zucchini<\/a><\/p>\n

Serves 6<\/strong><\/p>\n

4 zucchini, about 6 inches long (1 1\/2\u20131 3\/4 pounds)
\n3 large ripe tomatoes (about 1 1\/2 pounds), cut into 12 slices each
\n1\/4 cup olive oil<\/p>\n

TOPPING<\/strong>
\n3 tablespoons freshly grated Parmesan cheese
\n1 slice firm whole wheat bread, cubed (1\/2 cup)
\n3 fresh oregano sprigs (about 30 leaves) or 1\/2 teaspoon dried oregano
\n1\/2 teaspoon salt
\n1\/2 teaspoon freshly ground black pepper
\n1 tablespoon extra virgin olive oil<\/p>\n

Preheat the oven to 400 degrees.<\/p>\n

Trim the zucchini and cut it in half crosswise. Cut each half lengthwise into 4 slices.<\/p>\n

Arrange alternating slices of the zucchini and tomato in a 12-by-9-by-2-inch gratin dish and pour the olive oil on top. (The gratin can be prepared to this point up to a day ahead, covered, and refrigerated.)<\/p>\n

FOR THE TOPPING:<\/strong> Combine the cheese, bread, oregano, salt, and pepper in a mini-chop and process to crumbs. Transfer the mixture to a bowl and stir in the oil. Set aside.<\/p>\n

At serving time, sprinkle the gratin with the topping. Bake for 35 minutes, or until the vegetables are tender and moist and the top is nicely brown.<\/p>\n

Copyright \u00a9 2011 by Jacques P\u00e9pin. Used by permission of Houghton Mifflin Harcourt. All rights reserved.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

You can prepare this colorful gratin up to 1 day ahead. Fresh oregano will add the most flavor, but dried can be used if fresh is not available.<\/p>\n","protected":false},"author":11096,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[3,7],"tags":[158],"coauthors":[],"class_list":["post-402","post","type-post","status-publish","format-standard","hentry","category-recipes","category-vegetables","tag-zucchini-and-tomato-gratin"],"acf":[],"yoast_head":"\nZucchini and Tomato Gratin | Essential Pepin<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ww2.kqed.org\/essentialpepin\/2011\/09\/11\/zucchini-and-tomato-gratin\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Zucchini and Tomato Gratin | Essential Pepin\" \/>\n<meta property=\"og:description\" content=\"You can prepare this colorful gratin up to 1 day ahead. 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