"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Zucchini, Tomato & Basil Gratin Recipe

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This recipe for Zucchini, Tomato & Basil Gratin, by , is from Book Club Moms of Walnut Creek Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Susanne Hearn

Category:
Category:

Ingredients:  
Ingredients:  
1 pound zucchini, thinly sliced
cup shredded Kasseri cheese (Greek sheep and goat's milk cheese) Provolone or Muenster may be substituted
1 cup shredded Monterey Jack cheese
4 cups fresh basil, stems removed and coarsely chopped
1 pounds ripe tomatoes, thinly sliced and drained
Salt and pepper to taste
cup olive oil

Directions:
Directions:
Preheat oven to 350 degrees. Coat bottom and sides of a 9 x 13 baking dish with oil or butter.
Layer the zucchini on the bottom of dish, sprinkle lightly with salt and half of the Kasseri and Monterey Jack cheeses. Top with basil and press down.
Arrange tomato slices over basil and sprinkle lightly with salt, pepper and the remaining cheeses.
Drizzle with cup of olive oil. Bake uncovered for 35 minutes.

Number Of Servings:
Number Of Servings:
6 - 8
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Easy to prepare ahead of time for family or guests.

 

 

 

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