Tomato And Zucchini Gratin

Recipe Ingredients

1 lb	454g / 16oz	Creole or beefsteak tomatoes - cut 1/4" slices
1 lb	454g / 16oz	Zucchini - cut 1/4" slices
3 tablespoons	45ml	Olive oil
1 cup	146g / 5.1oz	Fine bread crumbs
1/2 cup	73g / 2.6oz	Finely-chopped mild herbs
		(basil, chervil, tarragon, etc.)
1/2 cup	73g / 2.6oz	Grated Parmigiano-Reggiano cheese
		Salt - to taste
		Freshly-ground black pepper - to taste
		Garnish
		Emeril's Essence - see * Note
		Chopped fresh parsley

Recipe Instructions

* Note: See the "Emeril's Essence Information" recipe which is included in this collection.

Preheat the oven 400 degrees.

Lightly grease four individual gratin dishes with olive oil. Season each slice of the tomatoes and zucchini with salt, pepper, and 1 tablespoon olive oil.

In a small mixing bowl, combine the bread crumbs, herbs, cheese and remaining olive oil. Mix thoroughly. Season the bread crumbs with salt and pepper.

Alternate layers of the tomatoes and zucchini in each gratin dish. Sprinkle the bread crumb mixture over the top of the vegetables. Place in the oven and bake for 15 to 20 minutes, or until the top is golden brown. Garnish with Emeril's Essence and parsley.

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2359 broadcast 04-15-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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