Baked Zucchini and Tomato Gratin

Instructions

1. Step 1

   Prepare the zucchini, tomatoes, onion, garlic, and Parmesan as specified in the ingredient list.

   Cookware: Chef Knife, cutting board

2. Step 2

   Preheat the oven to 200°C. Coat the inside of the baking dish with 2 tsp (10 ml) olive oil.

   Ingredients used: 10.0 ml Olive Oil

   Cookware: baking dish

3. Step 3

   Place the zucchini in the colander and toss with ½ tsp (3 gr) salt. Leave to drain, then pat the slices dry.

   Timer: 15 min (fixed)

   Ingredients used: 3.0 gr Salt, 600.0 gr Zucchini

   Cookware: colander

4. Step 4

   Heat 1 tbsp (15 ml) olive oil in the skillet over medium heat. Add the onion and cook until softened and lightly golden.

   Timer: 7 min (fixed)

   Ingredients used: 15.0 ml Olive Oil, 150.0 gr Onion

   Cookware: skillet

5. Step 5

   Add the garlic to the onion and cook over medium heat until fragrant. Remove the skillet from the heat.

   Timer: 1 min (fixed)

   Ingredients used: 8.0 gr Garlic

   Cookware: skillet

6. Step 6

   Combine the breadcrumb, Parmesan, thyme, black pepper, and remaining 1 ¼ tbsp (20 ml) olive oil in the mixing bowl.

   Ingredients used: 1.0 gr Black Pepper, 55.0 gr Breadcrumb, 2.0 gr Dried Thyme, 20.0 ml Olive Oil, 50.0 gr Parmesan Cheese

   Cookware: mixing bowl

7. Step 7

   Spread the onion-garlic mixture across the baking dish. Arrange the prepared zucchini and tomatoes in overlapping rows, then season with the remaining ½ tsp (3 gr) salt.

   Ingredients used: 3.0 gr Salt, 500.0 gr Tomato

   Cookware: baking dish, skillet

8. Step 8

   Scatter the prepared Parmesan breadcrumb mixture evenly over the vegetables.

   Cookware: baking dish, mixing bowl

9. Step 9

   Bake at 200°C until the vegetables are tender, the juices are bubbling, and the topping is golden brown.

   Timer: 35 min (fixed)

   Cookware: baking dish

10. Step 10

    Rest the gratin before serving warm.

    Timer: 10 min (fixed)

    Cookware: baking dish