Nice Zucchini

by Laura Donnelly — August 13, 2007

What the heck are you gonna do with all that zucchini? Who has some good uses for all those baseball-bat sized squash that grow in your garden or get dropped off by gardener "friends"?

Here is one easy, healthy vegetarian recipe to help you get started.

Zucchini, Tomato, and Onion Tian

Serves 4

4 medium-sized zucchini, well washed and sliced 1/2-inch thick
2 red onions, sliced 1/2-inch thick
2 large ripe beefsteak tomatoes
1 teaspoon fresh thyme
4 Tablespoons olive oil
1 cup gruyere cheese, grated
Salt and pepper to taste

1. Preheat oven to 400. In shallow 2 qt. gratin dish, pour one tablespoon olive oil, then layer zucchini, onions, and tomatoes on top. Drizzle rest of oil, then sprinkle with thyme, cheese, and salt and pepper to taste.

2. Bake for about 45 minutes or until vegetables are tender and cheese is bubbly. Tomatoes will make it a bit watery at first but this will become absorbed as it sits and cools.