Tomato Zucchini Gratin

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Adapted from the recipe by Tonia Schemmel, featured on Feasting at Home

Prep & cook time: 40 minutes

Makes 6 servings

Ingredients

*Ingredients currently available at the Saratoga Farmers’ Market

• 3 slices (3 oz) bread*
• 4 tablespoons olive oil, divided
• 1 tablespoon fresh thyme*, chopped fine
• 1 tablespoon fresh oregano*, chopped fine
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3/4 cup hard cow’s milk cheese*, grated
• 4-5 medium tomatoes*, sliced 1/2 inch thick 
• 2 medium zucchini*, sliced 1/4 inch thick
• salt and pepper to taste
• 1 tablespoon red wine vinegar
• 2 large cloves garlic*, minced
• 1 tablespoon shallot*, diced
• 1/2 cup fresh basil leaves*

Instructions

1. Preheat oven to 400F. Hand-tear bread to form coarse crumbs. Place on a sheet pan and bake at 400 degrees for 3-5 minutes, until dried out.
2. Toss toasted bread, 2 tablespoons of olive oil,  thyme, oregano, salt, black pepper, and cheese together in a bowl.  Set aside.
3. Alternate tomato and zucchini slices in a shallow baking pan. Season with salt and pepper.
4. Whisk together remaining olive oil, red wine vinegar, minced garlic, and shallot.  Pour over tomatoes and squash. Top evenly with breadcrumb mixture.
5. Bake at 400 for 15-20 minutes or until bread crumbs are toasty. Tear basil leaves on top and serve warm or at room temperature.