In the middle of the summer, nothing beats vegetables freshly picked from the garden. A long cooking time allows the flavour to blend in this tasty dish that has its origins in Provence.
- Prep: 25 min
- Cooking: 1 h 5
- Crispy Bread Crumbs
- 3 tbsp (45 mL) butter
- 1 cup (250 mL) coarse fresh bread crumbs
- 2 anchovies chopped (optional)
- Fresh herbs to taste
- 2 green zucchini unpeeled and sliced
- 2 tomatoes sliced
- 2 peeled potatoes sliced
- Freshly ground salt and pepper to taste
- 3 tbsp (45 mL) olive oil
- 1 cup (250 mL) shredded Canadian Swiss cheese
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Crispy Bread Crumbs
In a large skillet, melt the butter and cook the fresh bread crumbs until crisp and golden. Add anchovies and fresh herbs, mix well and set aside.
Preheat oven to 400 °F (200 °C).
Tomato and Zucchni Gratin:
Cut zucchini, tomatoes and potatoes into 1/4-inch (1/2 cm) slices.
Layer the vegetables alternately in the dish, starting with the zucchini, then the tomatoes and potatoes. Repeat these layers with remaining vegetables. Sprinkle with salt and pepper and drizzle with olive oil. Cover the dish with aluminum foil. Bake in the middle of the oven for 35 min.
Increase oven temperature to 425 °F (215 °C). Uncover the dish and bake another 15 min.
Position the rack in the upper part of the oven and turn the oven to broil.
Top the vegetables evenly with cheese. Broil until cheese is melted and slightly golden.
Remove from the oven and sprinkle with crispy bread crumbs.
In Provence, this dish would be called a “tian,” which describes food baked for a long time in a shallow, earthenware casserole. You can vary the vegetables to your taste, using tomatoes, winter squash, peppers, eggplant, etc.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||17 % / 188 mg|
|Vitamin B12:||31 %|
|Vitamin C:||45 %|