Layers of zucchini tomato and cheese make this Vegetable Gratin a perfect side dish to any meal.
A while back one day while I was busy browsing the foodie blogosphere I stumbled upon The Secret Recipe Club website. I can’t remember who is to credit for this find, I am sure I clicked a link in one of my weekly link parties I like to participate in and low and behold I was introduced to the world of SRC. I was intrigued at the concept (make a recipe from an assigned blog and someone who is assigned you will also do the same). Well a few weeks ago I received an email saying I was in, can you imagine my excitement, I love finding and trying new recipes and now I get help doing that! If you’re interested in learning more about SRC, click the button below.
Today I am excited to share a recipe from Learning Patience, where Corey blogs about food, travel, fitness and her life in Trinidad – lucky girl, right? I scanned her recipe archives and the first one that jumped out at me was this Vegetable Gratin. So I grabbed a few things from the grocery store, I changed up some of the ingredients to fit my family’s taste and got to slicing. I love the look of the layered vegetables and the easiness of this dish, it goes great as a side to so many things. The smell of it baking and the end result have me convinced that this gratin is a keeper. One that I will try again with many different vegetable combinations. So slice yourself up some veggies, get layering and enjoy; happy baking!
Vegetable Gratin: Secret Recipe Club Reveal
Yield 6 -8 servings
- 3 medium zucchini
- 1 can of fire roasted tomatoes
- 1 Tbs Canola oil
- 1 onion, small
- 1 Tbs mined garlic
- 1/2 tsp sea salt
- 1 Tbs thyme, I used dried
- 1/4 c extra virgin olive oil
- 1/4 tsp black pepper
- 3/4 cup Panko
- 1/4 c parmesan cheese, grated
- 1/2 c shredded Italian cheese
- Preheat your oven to 350º and prepare a small casserole dish with cooking spray; I used a Pyrex pie pan. Slice the zucchini into thin rounds, in a mixing bowl toss the zucchini with olive oil and sprinkle with salt, set aside. In a separate bowl mix the Panko, thyme, pepper and parmesan cheese, set aside.
- In a skillet over medium/low temp heat the canola oil and cook the onion until tender, about 5-7 minutes.
- Add the garlic during the last minute and spread the mixture into the bottom of a casserole pan.
- Place a layer of zucchini over the onion mixture and top with tomatoes, sprinkle the with the Panko mixture and continue layering; ending with a top layer of vegetables.
- Sprinkle the Italian cheese over the top.
- Bake for 40-45 minutes, until the cheese is golden and melted.
- Remove carefully, cool 8-10 minutes and serve warm.
Courses side dish, vegetable
This is a “must make” and it is perfect for my family. We love veggies and dairy.
Maria Long says
perfect recipe for lenten season. Great things about zuchinni you can find it year round!! visiting from SRC group b
Emily Dicks says
This sounds great – and I love the name of your blog
Corey @ Learning Patience says
Hello! I’m SO glad you loved the gratin….It is a winner every single time I make it, plus it looks super fancy too! lol 🙂 Nice to meet you! Check out my post today, it seems you can give me baking advice…Im a failure at it! 🙁
xoxo from Puerto Rico (just pulled into the port) cheers
shelley c. says
Yum – that looks fresh and delicious. And the cheesy goodness on top just makes it extra yummy looking. Great choice!
Oh that looks so good! I’ll need to make this when I have an abundance of zucchini later this year! YUM! Welcome to the SRC!
Jennifer Sikora says
I would hope this would be a way I could get my family to eat some veggies. They are always saying NO when I give them veggies.
Welcome to SRC! This looks delicious. Definitely pinning for the summer when the zucchini take over. 🙂
Emily Dicks says
Miz Helen says
I can’t wait to taste this Gratin, it looks awesome!
Happy Valentine Day!
SRC Group B
Your Gratin looks delicious! Great choice for the challenge!