Best 4 Potato Zucchini And Tomato Gratin Recipes
Indulge in a symphony of flavors with our delectable Potato, Zucchini, and Tomato Gratin. This classic dish combines the earthy taste of potatoes, the refreshing crunch of zucchini, and the tangy sweetness of tomatoes, all harmoniously bound together by a rich and creamy sauce.
Embark on a culinary journey with three irresistible variations of this comforting gratin. The classic recipe showcases the pure essence of the dish, allowing the natural flavors of the vegetables to shine through. For a touch of indulgence, try the bacon and cheese version, where crispy bacon and melted cheese elevate the gratin to a whole new level of deliciousness. And for a vegetarian twist, the spinach and feta variation offers a vibrant green hue and a delightful tangy flavor.
POTATO, ZUCCHINI, AND TOMATO GRATIN
Drizzle fruity extra-virgin olive oil over thin slices of potato, zucchini, and tomato for a low-fat summery potato gratin. A sprinkling of cheese provides nutty flavor.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees with rack in upper third. Coat a 9-by-13-inch gratin dish with 1 teaspoon oil, and sprinkle with garlic. Using a mandoline or a very sharp knife, slice potatoes and zucchini as thinly as possible into rounds. Arrange potatoes, zucchini, and tomatoes in overlapping layers around prepared dish, and sprinkle with the salt and pepper. Drizzle with remaining 4 teaspoons oil, and sprinkle with thyme and cheese.
- Cover with foil; bake until potatoes are tender, 35 to 45 minutes. Remove foil; continue baking until top is golden brown, about 25 minutes more. Remove from oven; and serve immediately.
Nutrition Facts : Calories 175 g, Cholesterol 15 g, Fat 11 g, Fiber 5 g, Protein 8 g, Sodium 255 g
ZUCCHINI E POMODORI GRATINATI (ZUCCHINI AND TOMATO GRATIN)
A quick and easy vegetarian dish for two, or a starter for 4, or even a side. A rustic Italian favorite, taught me by my Roman friends. If serving as a main, then crusty bread, torn off the loaf by hand, and a green salad with a lemon and/or lime vinaigrettey dressing cannot be bettered.
Provided by Swiss Phil
Categories World Cuisine Recipes European Italian
Time 1h
Yield 2
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Move oven rack into the top third of the oven.
- Heat the olive oil in a large skillet over medium heat, and spread the zucchini slices into the skillet in a single layer. If they don't fit, cook them in batches. Sprinkle pieces of garlic over the zucchini, and cook until the zucchini are golden brown on both sides, about 8 minutes per side. Remove from heat.
- Arrange the slices of zucchini in an 9x12-inch glass baking dish, alternating with slices of mozzarella cheese and tomato, so that the slices overlap each other in a neat row pattern. Sprinkle the Parmesan cheese and basil over the dish, and season to taste with salt and pepper.
- Bake in the preheated oven until the cheese is melted and brown and the dish is bubbling, about 30 minutes.
Nutrition Facts : Calories 412.2 calories, Carbohydrate 24.9 g, Cholesterol 43.5 mg, Fat 26.4 g, Fiber 7 g, Protein 23.8 g, SaturatedFat 9.5 g, Sodium 563.1 mg, Sugar 14.3 g
POTATO, ZUCCHINI, AND TOMATO GRATIN
Yield serves 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 375°F, with the rack in the upper third. Coat a 9 × 13-inch gratin dish with 1 teaspoon oil, and sprinkle with the garlic. Using a mandoline or a very sharp knife, slice the potatoes and zucchini as thinly as possible into rounds. Arrange the potatoes, zucchini, and tomatoes in overlapping layers around the prepared dish, and sprinkle with the salt and pepper. Drizzle with the remaining 4 teaspoons oil, and sprinkle with the thyme and cheese.
- Cover with foil; bake until the potatoes are tender, 35 to 45 minutes. Remove the foil; continue baking until the top is golden brown, about 25 minutes more. Remove from the oven, and serve immediately.
- (Per serving)
- Calories: 175
- Fat: 11g
- Cholesterol: 15mg
- Carbohydrate: 14g
- Sodium: 255mg
- Protein: 8g
- Fiber: 5g
TOMATO AND ZUCCHINI GRATIN
Provided by Food Network
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Slice the tomatoes and zucchini into 1/4-inch thick round slices, as uniformly as you can. On a cookie sheet or ovenproof platter, overlap the tomato and zucchini in a decorative pattern, like red and green shingles on a gingerbread house. Blend all the dry ingredients together, then scatter them evenly over the tomatoes and zucchini. Sprinkle the olive oil on top and bake in a 375 degree oven until golden and crusty, about 20 minutes. Present the platter or sheet at the table, using a cake server or metal spatula to slide several overlapping pieces onto each diner's plate.;
Tips:
- To save time, use a mandoline or food processor to slice the potatoes and zucchini thinly and evenly.
- If you don't have a mandoline or food processor, use a sharp knife to slice the potatoes and zucchini as thinly as possible.
- Be sure to season the potato and zucchini slices generously with salt and pepper before layering them in the baking dish.
- If you want a more flavorful gratin, you can add some grated Parmesan cheese or Gruyère cheese to the breadcrumb mixture.
- To make sure the gratin is cooked through, insert a toothpick into the center. If it comes out clean, the gratin is done.
Conclusion:
This potato, zucchini, and tomato gratin is a delicious and easy-to-make side dish that is perfect for any occasion. It is a great way to use up leftover potatoes and zucchini, and it is a healthy and satisfying dish that the whole family will enjoy. So next time you are looking for a new side dish to try, give this potato, zucchini, and tomato gratin a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
