Serves: 4
Total Calories: 157
1 In a medium skillet, cook the onions and garlic in 2 tablespoons of the olive oil over medium-low heat until golden, about 10 minutes. Season with salt and pepper to taste.
2 Place a rack in the center of the oven. Preheat the oven to 375°F. Oil a 13 × 9 × 2-inch baking dish.
3 Spread the onion mixture evenly in the baking dish. Scatter one-third of the thyme over the onions. Arrange the zucchini and tomatoes in overlapping slices over the onions. Sprinkle with the remaining thyme, and salt and pepper to taste. Drizzle with the remaining olive oil.
4 Bake 40 to 45 minutes or until the vegetables are tender and the juices are sizzling. Sprinkle with the cheese and bake until slighly melted, about 5 minutes more. Let rest 10 minutes before serving.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Zucchini Gratin recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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