Yup, another ZUCCHINI recipe. This is one of my favorite ways to prepare this overly abundant summer vegetable. I’ve made it a hundred times but have never thought to do a post about it. I’ve never even written down the recipe until this morning as I put together this post. The ingredients can easily be increased or decreased depending on how many servings you need and the size of the pan. One of the great things about this recipe is that it can be served so many ways. For dinner last night I coated chicken cutlets in egg and panko, fried them in butter until lightly browned and crispy, and then spooned the vegetables over the top. A little extra Parmesan and a sprinkle of parsley and dinner was ready.
I have also served it over polenta, sliced grilled sirloin steaks, slices of toasted cheese bread, and oven roasted potatoes. If you like fennel add some in the first step with the zucchini and onions.
A large shallow pan works best for this recipe. The vegetables cook faster and the large surface area allows more of the veggies to brown as they cook. There is also more cheese crust, my favorite part of the dish. In case you are wondering, the word gratin originally referred to the tasty crust left behind in a pan after baking, which was scraped off and eaten as a bonus for the chef. Now, cooking something au gratin means preparing a dish that is cooked in the oven, like a gratin dauphinois made with potatoes and cream; or combining several cooked ingredients in casserole form. A crust made from breadcrumbs or cheese is what defines the dish as a gratin. A gratin dish is usually oval in shape. My copper pan is technically a tatin pan (round). I bought this treasure at E. Dehillerin in Paris several years ago and it brings back wonderful memories every time I use it. I’ll get around to making a tatin one of these days.
- 3 tablespoons olive oil
- 3 unpeeled zucchini, cut in half lengthwise and sliced into large pieces
- 1 large sweet onion, cut into large pieces
- 1 red bell pepper, seeded and cut into bite size pieces
- 3 cloves garlic
- 2 ripe tomatoes, peeled and chopped
- 1 14-oz can diced tomatoes with their juice
- ½ cup chicken stock, or more if needed
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes
- ½ cup chopped fresh basil
- ¼ cup chopped fresh parsley
- Salt and pepper to taste
- 1-1/4 cups grated Parmesan cheese
- Preheat oven to 375.
- Heat olive oil in a large oven proof saute pan. Add zucchini, onion and red bell pepper and saute on medium-high heat until zucchini browns a little bit, about 3-4 minutes. Add garlic and cook another minute. Add tomatoes, chicken stock, oregano, basil and parsley. Add freshly ground black pepper and salt to taste. Mix well and bake in a 375 degree oven until vegetables are very tender and browned, about 20 minutes. Mix ½ cup grated cheese into the vegetables and sprinkle ¾ cup cheese on top. Place under the broiler until the cheese is bubbly and lightly browned.
This post is linked to FOODIE FRIDAY at Rattlebridge Farm
and ON THE MENU MONDAY at StoneGable.
Have a great weekend, everyone!
This looks so good! I know a lot of folks end up with an abundance of zucchini from their garden, including my sister. I will send her this recipe.
Rhonda recently posted..Favorite Things #31 – Tortilla Pizzas
These tried and true recipes are always the best, and I love your pan!
It’s almost like a ratatouille w cheese..Yum!
Monique recently posted..Soul Food #134+Bon Weekend+Sarah’s Sweet Input~
I have added eggplant, Monique, and it is delicious. But I have so-o-o-o much zucchini right now that it is hard to keep up with it. At least I can freeze some of it.
Cathy recently posted..Zucchini Tomato Gratin
Personally I can never get enough of zucchini cooked in a myriad of ways.
I love the idea of serving it over chicken, sounds like a great dish! Your post kinda reminds me that I haven’t made a ratatouille this summer… gotta correct that. Happy Weekend Cathy:@)
You have no idea how badly I need this recipe. The zucchini and tomatoes are taking over the kitchen counter. This will be on the dinner table tomorrow. Thanks for the post Cathy.
Lea Ann (Cooking on the Ranch) recently posted..Happy Birthday Julia…Julie and Julia’s Bruschetta…Julia Childs Quotes
What a delightful recipe full of summer’s fresh vegetables and herbs! I love it and the cheese just makes it even more wonderful. Your pan from France is a real treasure!
Susan recently posted..Aperol Granita
Yes, please. One big helping over polenta and I’m one very happy camper. Love that pan, Cathy!
Foodiewife recently posted..Spiced Ginger Peach Jam
This looks so delightful
Can I come for dinner at your house Cathy? You always have something good. This looks like a wonderful way to utilize the excess zucchini that seems to be here there and everywhere right now!
The Café Sucré Farine recently posted..Biscoff Kiss Cookies – Everything’s Prettier in Pink!
This looks really good Cathy – it reminds me of ratatouille, of which I am a fan. Our zukes are gone but I’ll fill this away for when we’re in the mood.
Larry recently posted..SIMPLE HOME REMEDIES (That Really Work!)
A comforting and delicious dinner! Love your panko encrusted chicken cutlet too.
Angie@Angie’s Recipes recently posted..Pearled Spelt Zucchini Salad with Sundried Tomato Vinaigrette
This is my favorite kind of dish. It looks and sounds fantastic:)
Raina recently posted..S’mores Cups
This looks like a pan of summer love! YUM!!!
Kathleen recently posted..Lemon Pasta
This is exactly what I’m making with dinner tonight — only with my fresh tomatoes. I love this time of year, eating mostly from the garden!
Sprigs of Rosemary recently posted..My Apologies to Julia Child (And Lessons Learned)
Oh my this sounds really good.
What a beautiful zucchini recipe you have here today, Cathy. Sounds simply delish.
Hope you’re going to have a great week ahead, dear.
Blessings
Kristy
kristy recently posted..Sweet Plum Yoghurt Scones
Looks wonderful! And healthy too.
oh i love this! what a fresh and delicious recipe! it would be my favorite way to prepare zucchini too!
teresa recently posted..Guacamole Taco Burgers
I would eat this entire recipe in one sitting! Delicious!!!
Erin @ Making Memories recently posted..Double Chocolate Snowball Cookies {Secret Recipe Club}
Oh yes, I have an abundance of zucchini and this will be on the menu this week!
Karen recently posted..Chilaquiles with Red Sauce
Another fantastic combination, where the zucchini is the star and it looks so delicious and yummy!!
Cheers,
Lia.
Lia recently posted..Nigella’s Victoria sponge / O bolo Victoria da Nigella!
One of my favorite summer dishes. I put it in a casserole and use my covered grill so as not to heat up the kitchen.
Karen (Back Road Journal) recently posted..Paella Mixta (Paella With Chicken, Chorizo and Seafood)
I bet this would be great on grits too.
Sam
Sam @ My Carolina Kitchen recently posted..How to Broil Salmon in an Electric Broiler + a Peach Salsa
This combo of veggies is so good! I’ve never thought to add the grated cheese, but will now. 🙂 Thanks!
~Judy
JG recently posted..Peach Freezer Jam
Cathy, I just wanted to stop in and let you know that I made this for dinner tonight. It was so so so so very good. Served it as a side with chicken breast. We loved it. So full of savory flavor. Loved the fact that Bob turned up his nose when he saw it on the plate and then raved at first bite. Thanks so much for posting your recipe. It’s a keeper.
Lea Ann (Cooking on the Ranch) recently posted..Grilled Tri-tip Roast and Spaghetti Squash from Heather’s Highlands Ranch Community Garden
I love your zucchini & tomato gratin a lot! Looks very tasty! A while ago, I made a similar post & I know that you also would love it: with yellow tomatoes & green zucchini’s with Parmesan! http://sophiesfoodiefiles.wordpress.com/2012/06/17/parmesan-scented-yellow-tomatoes-green-courgettes-zucchini-bake/
Sophie recently posted..Vegan no-bake fig & cream cheese cake bars, with a Gluten-Free option! Yeah!
Even better than a ratatouille and a great main course all summer long.
Jamie recently posted..VISUAL FEAST II