Zucchini Tomato Gratin…

Well, I got a total of 3 zucchinis from the zucchini plant this year. However, since they were so large, I’m pleased with the results. I’ve made an angel hair pasta with garden veggies (i.e. zucchini) and feta dish, 4 loaves of zucchini bread and tonight’s zucchini tomato gratin. I also have at least 3 cups of shredded zucchini in the freezer for future wintertime baking.


This is the assembled zucchini tomato gratin. I did briefly saute the zucchini slices to soften them up. The bottom of the baking dish was covered with panko breadcrumbs. Next, I spread out a layer of sauteed onion (garden!), garlic, leeks, oregano (garden!) and thyme (garden too!). Then, I laid down a layer of zucchini slices and covered them with diced tomatoes, followed by a small dash of more breadcrumbs and some shredded asiago cheese. I then did a second layer of everything in the order of zucchini slices, breadcrumbs, asiago cheese, diced tomatoes and mozzarella slices. Bake at 400 degrees for about 30 minutes or until the cheese starts to brown just slightly. Pretty darn good, in my opinion.

Mr. BFF made a tomato, cucumber and onion salad with a sour cream and chive dressing. All of those veggies were from the garden, too. He also grilled what is probably the last of the garden broccoli (though I’ve said that before). Today, we gave his parents a baggie-full of cherry tomatoes, along with a large cucumber and a good-sized onion. I’ve been picking and munching on cherry tomatoes daily… There’s nothing like popping a fresh cherry tomato in your mouth. Puggles seems to enjoy checking out the garden goodies too, and so far, she hasn’t eaten anything out of there unless it’s been offered to her. She does like her veggies…

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