zucchini tomato & baguette gratin

gratinThis is a simple dish that is based on one of Jacques Pepin’s recipes.  He uses elbow macaroni and eggplant rather than bread and zucchini; I liked the idea of using baguette slices, sort of a warm bread salad.  And I added in several herbs and spices ~ still it’s very easy to make.

ingredients:

  • 5 or 6 medium zucchini, sliced lengthwise about 1/2-inch thick
  • olive oil, for roasting and drizzling
  • few pinches s&p
  • 2 or 3 medium tomatoes, sliced crosswise about 1/2-inch thick
  • about 1/4 of a day-old french baguette, sliced about 1/2-inch thick
  • 8 slices sharp provolone
  • about 1/2 cup grated fontina
  • about 1/2 cup grated mozzarella
  • about 1/4 cup grated parmesan
  • 1-1/2 tablespoons Herbs de Provence
  • 1/2 tablespoon garlic powder
  • pinch onion powder
  • pinch allspice
  • 1/4 teaspoon each s&p
  • 1/4 teaspoon dark brown sugar

directions:

  • Preheat oven to 400F
  • On lined baking sheets, drizzle some of the oil and pinches s&p; arrange the zucchini slices on sheets, coating bottom side with the oil, then flipping to coat the other side
  • Roast zucchini for about 15 minutes, until sweating and sizzling
  • In a small bowl, combine the Herbs de Provence, garlic and onion powders, allspice, s&p and sugar
  • In a 9-inch oval or round baking pan, drizzle a small amount of olive oil, then arrange half of the zucchini to fully cover the bottom; add half of the tomatoes, then sprinkle with the spice mixture
  • Top with 4 slices of the provolone and half of the grated cheeses
  • Arrange the bread slices as the next layer, drizzle with a bit of olive oil and sprinkle with spice mixture
  • Top with the remaining zucchini and tomato; sprinkle with remainder of spice mixture
  • For the final layer, add the remaining cheeses
  • Bake for about 30 minutes, until cheese is bubbly and browning

zucchini tomato baguette gratinLots of room for interpretation, changing up the vegetables and cheeses to taste ~ delicious and even more so the next day.

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