The Culinary Professional 2023

Gratin of Zucchini and Tomato

Category:
Vegetables

Equipment:
Saucepot, baking dish

No. Servings:
10

Serving Size:
6 oz. (170 g)

Scale portions to

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Yield:
4 lb. (1.8 kg)

Ingredients

12 oz.

onions, julienne

3 fl. oz.

olive oil

2 tsp.

garlic, minced

1/2 tsp.

dried thyme leaf

1 1/2 lb.

zucchini, sliced 1/4 in. (0.5 cm) thick

1 1/2 lb.

* plum tomatoes, cored and sliced 1/4 in. (0.5 cm) thick

to taste

salt

to taste

white pepper

1/4 c.

bread crumbs

1/4 c.

Parmesan cheese, grated

Method

Sweat the onions in the olive oil. Add garlic and cook for one minute. Season the onion mixture with some salt and pepper and mix in the thyme.

Spread this mixture in an even layer on the bottom of a lightly greased baking dish.

Cover the onions by shingling alternate slices of zucchini and tomatoes on top. Sprinkle with salt and pepper.

Cover the vegetables with a light layer of bread crumbs and Parmesan cheese.

**Bake in a 375°F (190°C) oven for 35–40 minutes or until it reaches 165°F (74°C).

Nutrition Information

Calories

135

Fat (g)

Protein (g)

Carbohydrate (g)

Cholesterol (mg)

Sodium (mg)

134

Key

* =

Time/Temperature Control for Safety Food

** =

Critical Control Point

† =

Ingredient/Method Note

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Gratin of Zucchini and Tomato

Ingredients

Method