Tomato Zucchini Gratin with Mozzarella and Basil

Tomato Zucchini Gratin with Mozzarella and Basil

Recipe by Catherine Pla

Serves 8

• 2 medium tomatoes

• 2 medium zucchini

• 2 garlic cloves, grated or pressed

• 4 oz mozzarella cheese

• 20 basil leaves

• Kosher salt and black pepper

• 3 T extra virgin olive oil

• ¼ c grated parmesan cheese

• 1 T chopped fresh basil

Preheat the oven to 375 degrees.

I like to peel my tomatoes, but you can skip this step if you want. Drop tomatoes into boiling water for 2 minutes. Remove with a slotted spoon. When cool enough to handle, slide skins off and slice about ¼” thick. Place slices on paper towels to drain off some of the juice.

Slice the zucchini into coins about ¼” thick. Thinly slice the mozzarella.

Heat a large heavy sauté pan over medium-high heat. Add 2 tablespoons of olive oil and add zucchini coins to pan in a single layer (or cook in batches). Cook on one side for 4 minutes, then turn and add the garlic to the pan. Continue cooking until zucchini coins begin to brown in a few spots, about 5 minutes more, then remove the pan from the heat.

Coat the bottom of a pie plate or baking dish with olive oil. Layer the zucchini, tomato, mozzarella slices, and basil leaves alternately in a circle around the outside edge. Continue alternating in the center of the tart. Brush with remaining olive oil and season with salt and pepper. Sprinkle parmesan over the gratin and bake for 30-35 minutes. Place under the broiler for 2 minutes to caramelize, carefully.

Garnish with more chopped basil.