I promise I will quit with the zucchini recipes, except not really because I still have a whole bunch in the garden. And the freezer (already shredded for maximum baking ease!). And the fridge.
I have zucchini EVERYWHERE. It's cool, though. I like cooking with zucchini.
In my quest to zucchini up the entire universe, I decided to revisit an old recipe and update it to match the current state of my garden.
Let's just call this Potato, Tomato, and Zucchini Gratin, mmkay?
It's a pretty simple little adventure, but does have the fun hidden bonus of OH HEY, DID I MENTION THE SMOKED GOUDA?
There's cheese and then there is smoked gouda. They are not the same thing. Smoked gouda is the unicorn tears of the cheese world, if you ask me.
Potato, Tomato, and Zucchini Gratin
2 medium potatoes, thinly sliced
2 medium tomatos, thinly sliced
1 small zucchini, thinly sliced
2 tablespoons olive oil
1/2 teaspoon dried oregano
salt and pepper to taste
1 cup shredded smoked gouda
1. Preheat the oven to 400 degrees.
2. Layer all of the vegetables in a 11" x 7" (or similar) dish. I didn't use any nonstick spray before putting the vegetables in, but you may want to consider it if sticking veggies concerns you.
3. Drizzle the olive oil over top and then sprinkle with the oregano, salt, and pepper.
4. Cover with foil.
5. Bake at 400 degrees for 25-30 minutes. You want the potatoes to be a little soft, but not totally cooked through.
6. Remove the foil. Sprinkle the cheese on top and return everything to the oven. Bake until the cheese starts to brown, about 10-15 minutes.