This delicious recipe is from a friend in France that I have used countless times for an easy side dish. We had friends over for dinner and I wanted to harvest some red onions out of my garden.
Zucchini Tomato Gratin
2-3 zucchini, thinly sliced
2-4 tomatoes, thinly sliced
1 fennel bulb, thinly sliced
2 red onions, halved and thinly sliced
1/4 cup grated or shredded parmesan
2 tablespoons olive oil, plus extra for drizzling
2 tablespoons fresh chopped oregano
Salt and pepper to taste
Preheat oven to 350 degrees
Saute’ onions and fennel in olive oil until translucent. Transfer mixture to round tart or casserole dish. Sprinkle with 1/2 of the parmesan, 1 tablespoon oregano, salt and pepper to taste.
Layer tomatoes and zucchini in a circle or in whatever design you desire. Drizzle with olive oil, sprinkle remaining oregano, parmesan and salt and pepper.
Bake 30-35 minutes until lightly browned.
My onions are not yet ready. I planted the starts in September, 2016. These Red Zeppelin onions usually mature in about 115 days. However, I have had these plants in the ground for over 200 days. Winter this year was cold and wet and therefore these onions are taking a lot longer to mature. My property had more that 65 inches of rain this winter and it sprinkled again over the weekend.
I harvested several for this recipe, but will let them grow another three to four weeks before harvesting and replanting the bed.
Delicious and easy!
