Sunday, July 7, 2013
Cornmeal Veggie Gratin
1/2 cup chopped fresh basil
2 garlic cloves - minced
salt & pepper
3 sliced zucchini (about 1/4 inch thick)
1 medium onion - halved and thinly sliced
2 cups cherry tomatoes - halved
extra virgin olive oil
1/2 cup shredded parmesan cheese
1/2 cup cornmeal
Heat oven to 375 and coat a 6 cup glass or ceramic casserole with non-stick cooking spray. Combine basil and garlic in a small bowl.
Layer one-third each of the zucchini, tomatoes and onion in dish; sprinkle with one-third of the basil mixture and top generously with salt and pepper and a drizzle of olive oil. Repeat 2 more times for a total of 3 layers.
Combine the cheese and cornmeal and about 2 TBSP of olive oil, stirring until evenly moist. Sprinkle over Gratin.
Bake 40 to 45 minutes or until zucchini is tender.