Recipe zucchini au gratin with cherry tomatoes and oregano, an appetizer, a side dish and a tasty vegetarian main course, simple and fragrant, perfect for the summer season.
The zucchini with their delicate and versatile flavor lend themselves to a thousand preparations and the zucchini sliced au gratin with cherry tomatoes and oregano, delicious both hot and cold, can be used as an appetizer, as a side dish and especially as a light and tasty main dish.
Let’s go to the kitchen and prepare them together, they are super easy to make and super greedy, but first why don’t you take a look at the recipe of Zucchini omelette and the recipe of Baked zucchini and potato.
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Ingredients
Tools
Steps
How to cook zucchini au gratin with cherry tomatoes
Rinse the zucchini, remove the ends and slice them into 3-4mm thick slices.
Prepare an emulsion mixing together with a fork water and oil,
Place the slices of zucchini on a baking sheet covered with baking paper and brush with the emulsion, sprinkle with salt and pepper and cook ten minutes at 355 ºF, preferably in ventilated mode.
Mix together the breadcrumbs and grated cheese and get breading.
Cut the tomatoes into small pieces, remove the zucchini and pass them in the breading, making sure that it adheres well.
Place the slices on the baking sheet again, spread over the tomatoes, sprinkle with a pinch of salt and plenty of oregano and bake again for 10 minutes, or until you get the desired browning.
Baked, let cool and served, they are very good lukewarm, but also at room temperature.
If you love zucchini recipes, check out:
Would you like to take a look at my Italian recipes website? That’s it: Il caldo sapore del sud.
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Varied doses for servings