This Zucchini and Tomato Gratin was so good! Tender zucchini with a tangy, roasted tomato sauce and ooey gooey cheese. Simple and healthy and quick, it's perfect for a weeknight dinner!
Recipe:
Set oven to broil. Lay sliced zucchini and tomatoes down, drizzle with olive oil and season with SplenDishes House Blend. Broil for 10 minutes then remove from oven and lower heat to 375 degrees(f).
In an oven proof pan, sauté thinly sliced onions in olive oil, add garlic and fresh chopped parsley, rosemary and oregano. Stir in 1 tablespoon tomato paste until combined, then add a splash of dry white wine. Add the roasted tomatoes and smash down until everything is combined, then remove from heat.
Layer squash over tomato mixture, sprinkle with Parmesan cheese and Italian cheese.
Bake covered for 15 minutes, then uncovered for 10 minutes.
Top will be golden brown and bubbling with melted cheese. Garnish with fresh chopped basil
Recipe:
Set oven to broil. Lay sliced zucchini and tomatoes down, drizzle with olive oil and season with SplenDishes House Blend. Broil for 10 minutes then remove from oven and lower heat to 375 degrees(f).
In an oven proof pan, sauté thinly sliced onions in olive oil, add garlic and fresh chopped parsley, rosemary and oregano. Stir in 1 tablespoon tomato paste until combined, then add a splash of dry white wine. Add the roasted tomatoes and smash down until everything is combined, then remove from heat.
Layer squash over tomato mixture, sprinkle with Parmesan cheese and Italian cheese.
Bake covered for 15 minutes, then uncovered for 10 minutes.
Top will be golden brown and bubbling with melted cheese. Garnish with fresh chopped basil
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