Recipes / Sides

Zucchini & Tomato Rosemary Gratin

11.11.13

Zucchini, oh how I love you.  How I love your color, your taste, and your undeniable superiority to other vegetables. Zucchini & Tomato Rosemary Gratin-9

This dish screams fall to me.  I actually made this at the end of the summer, but it didn’t feel right posting about it when I could tell you about popsicles, pasta salad, and cucumber soda. Zucchini & Tomato Rosemary Gratin

After being away for literally five weeks over the summer, I returned to have my main man Chaz, from Frank’s Quality Produce, swindle me into buying all kinds of produce.  I really enjoy buying my fresh stuff from Frank’s not only for the Pike Place Market experience, but the people there are super friendly and knowledgable.   Zucchini & Tomato Rosemary Gratin-4

I had been reading my August issue of bon appetite on the plane and saw this recipe for Squash and Tomato Gratin and it sparked my idea for this dish.  I spent the rest of the work day thinking about how I was going to make this for dinner.

It didn’t disappoint.  Zucchini & Tomato Rosemary Gratin-3

I was never really a tomato lover and it’s only been just recently that I’ve started to experiment with them in the kitchen.  These looked so good it was impossible to resist the purchase. Zucchini & Tomato Rosemary Gratin-2 Zucchini & Tomato Rosemary Gratin-5

But honestly the smell of those tomatoes with the shallot and garlic had me practically licking the hot skillet.  Practically, people.  I wanted to whip up some pasta and throw it in the pan (just throw it in the pan… why do I make these awful music references 24/7?) but I refrained.  Somehow.   Zucchini & Tomato Rosemary Gratin-6 Zucchini & Tomato Rosemary Gratin-7

The sweet flavor of the tomatoes was really highlighted in this dish.  I ate it as a meal but it would probably be better as a dinner side.  

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If it hadn’t been 80 degrees I would have curled up with a plate and a blanket and watched Halloween movies all night.  

Zucchini & Tomato Rosemary Gratin-13

Zucchini & Tomato Rosemary Gratin
 
Prep
Cook
Total
 
Author:
Ingredients
  • 1 zucchini
  • ½ lb grape or cherry tomatoes
  • 1 shallot
  • 3 cloves of garlic
  • 1 sprig of fresh rosemary
  • ½ cup panko breadcrumbs
  • ½ cup plain breadcrumbs
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion salt
  • ¼ teaspoon black pepper
  • 4 tablespoons olive oil, divided
Instructions
  1. Remove the rosemary needles from the sprig and roughly chop. Combine the chopped rosemary, panko & regular bread crumbs, garlic powder, onion salt, and pepper in a food processor. Mix 2 tablespoons of olive oil into the mixture.
  2. Mince the shallot and slice the garlic cloves and set aside. Quarter the tomatoes and place in a bowl (try to keep as much of the tomato juice as possible).
  3. Heat 2 tablespoons of olive oil in an ovenproof skillet over medium heat and preheat the oven to 350 degrees. Add the tomatoes to the skillet; allow to cook until juices start to bubble (about 2 minutes) then add in shallots and garlic. Allow to cook down for another 2 minutes.
  4. Slice the zucchini into thin rounds and layer on top of the tomatoes. Sprinkle the breadcrumb mixture over the top and bake for 20-25 minutes, or until zucchini is tender and breadcrumbs are toasted.
Nutrition Information
Serving size: 4 Calories: 277 Fat: 15g Saturated fat: 2g Unsaturated fat: 12g Carbohydrates: 32g Sugar: 12g Sodium: 351mg Fiber: 2g Protein: 5g
Zucchini & Tomato Rosemary Gratin-12 Zucchini & Tomato Rosemary Gratin-14 Bring on a nice big pan of this, boots, and fall.  I’m ready.