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How to make Gratin of zucchini and tomatoes with golden crust

Yield = 6
Prep time: 0:20
Cook time: 0:30
Total time: 0:50

Ingredients

  • 1/2 loaf (about 125g) white bread, cut into cubes
  • 125g butter
  • 2 garlic cloves, crushed
  • 1 tablespoon finely chopped fresh thyme
  • 55g (1/2 cup) almond meal
  • 45g finely shredded parmesan
  • Salt & freshly ground black pepper
  • 3 green zucchini, ends trimmed, diagonally cut into 5mm-thick slices
  • 4 ripe egg tomatoes, cut lengthways into 5mm-thick slices

Method

  • Step 1 Preheat oven to 200C. Place bread in the bowl of a food processor and process until coarsely chopped.
  • Step 2 Melt the butter in a large frying pan over medium heat until foaming. Add the bread, garlic and thyme and cook, stirring, for 3 minutes or until well combined. Add the almond meal and cook, stirring, for 2 minutes or until golden. Remove from heat. Stir in the parmesan. Season with salt and pepper.
  • Step 3 Cook the zucchini in a large saucepan of salted boiling water for 3 minutes or until tender. Rinse under cold water. Drain on a plate lined with paper towel.
  • Step 4 Sprinkle half the breadcrumbs over the base of a 20 x 30cm ovenproof dish. Arrange zucchini and tomato slices, overlapping slightly, over breadcrumbs. Sprinkle with remaining breadcrumbs.
  • Step 5 Bake in oven for 20 minutes or until golden brown. Serve immediately.