Vegetable Gratin

Here is the finished product from the photos below. This gratin was made with shallot, zucchini, and tomato, however eggplant is a good addition/substitution as is yellow squash, bell pepper, or fennel. Really whatever sounds good to you can be thinly sliced and layered in this easy dish. Here are a few more ideas for this recipe; fresh basil, mozzarella layer, roasted garlic, yummy.

1 zucchini, very thinly sliced (I used the good ol' mandolin)

1 small shallot, thinly sliced

1 large tomato, you guessed it...very thinly sliced

salt and pepper

heavy cream

parm cheese

panko or fresh coarse bread crumbs

herbs de provence

heat oven to 400

layer shallots in baking dish (ok I may have snuck a little bit of butter on top of this layer)

salt and pepper

make a layer of zucchini and sprinkle salt and pepper, and a little cheese

now the tomato layer, season with salt and pepper, sprinkle on some cream

one more zucchini layer, salt/pepper, cream, and cheese

this is where I stop layering either because I am out of veggies or I am impatient, but you could plan ahead and keep going to your hearts desire

the very top layer should be finished with bread crumbs and herbs de provence

in the microwave or stove top heat 1 teaspoon olive oil and a small pat of butter until melted

drizzle over top of crumbs and bake at 400 until golden on top

cut into wedges or squares and serve