I’m definitely in a gratin groove this summer. Bounty of the perfect ingredients, I guess. To me, tomatoes, zucchini, garlic, and a bit of mozzarella, baked together until tender, juicy, and melty, is sublime. Doesn’t have to be heavy and caloric, at all; in fact, I think a summer gratin is best when the hand adding cheese and oil is quite light, allowing the unbeatable flavors of perfectly in-season vegetables to shine.
I’ve previously posted recipes for a tomato zucchini tart and zucchini parmigiana. Tonight’s version is the simplest of all – no bread crumbs, I didn’t even add herbs. Just veggies, baby, layered with a drizzle of olive oil, sprinkle of cheese, bit of salt and pepper. A hearty, healthy meal when paired with grilled bread, plus a big salad – my basil, arugula, and frisee combined with CSA veggie-share mixed greens, green beans, and cherry tomatoes. Eaten on the deck, while sipping a glass of bubbly…oh, yes, life is gooooood.
Happy Birthday Dad!
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