Tomato Basil Gratin

My tomatoes are in full bloom so last night I made Tomato Basil Gratin as a side dish.  My daughter had this over the weekend made by her boyfriend's mother.  Since my daughter eats very little meat, we are always on the lookout for vegetable dishes.  This one is from David Venable on QVC.  I substituted whole wheat bread crumbs which gave it a little more of a nutty taste.

Tomato-Basil Gratin

Ingredients:
6 tomatoes, sliced 1/4-inch thick
2 cups fresh bread crumbs
1 Tbsp garlic, minced
1/2 cup parmesan, grated
1/4 cup fresh basil, chopped
1 Tbsp fresh parsley, chopped
1 tsp kosher salt
1/2 tsp ground black pepper
1-1/2 cups mozzarella, shredded
2 Tbsp olive oil
Directions:
Preheat the oven to 450°F.

Combine the bread crumbs, garlic, parmesan, basil, parsley, salt, and pepper in a medium-sized mixing bowl.

In a 3-qt casserole or baking dish, cover the bottom with a layer of sliced tomatoes. Sprinkle 1/2 cup mozzarella and 1/3 of the bread crumb mixture over the tomatoes. Repeat twice, using all the remaining ingredients.

Drizzle olive oil over the top and cover with foil. Bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until bubbly and the cheese has browned.

Zucchini and Potato Casserole

As I looked at the garden today, I saw that I had a zucchini and many small tomatoes.  I was having breaded Parmesan chicken with a salad and knew I needed a carb side dish.  Many times I have made a gratin by layering whatever vegetables I had on hand, so I proceeded to cube the zucchini into 1/2 pieces, cut the small tomatoes in half and sliced the potatoes in 1/2 inch slices.  I sprayed an 8x8 casserole dish with olive oil spray, threw in the zucchini cubes followed by the tomatoes.  I layered the potatoes ontop and seasoned with salt and pepper and topped with 2 tablespoons of margarine.  I popped it into a 350 degree oven for 30 minutes.  By this time it was starting to bubble but I saw that it had produced a little more liquid than I liked.  So I stirred in a tablespoon of Acini De Pepe and figured it would soak up the extra liquid from the vegetables. I baked for 15 minutes more and then topped with some shredded Parmesan cheese.  I let this cheese bake for a few minutes and my casserole was just the right consistency.  In addition, the little pasta beads had soaked up the additional liquid and were just yummy.  The vegetables were glazed with a delicious sauce rather than sitting in liquid.  This is so easy to make and bakes while you prepare the rest of your meal.  Experiment with various vegetables and different cheeses.  I am even thinking of layering some barley in my next casserole.

Too Many Eggs - Make a Frittata

I had way too many eggs that needed used this week so I made a frittata for lunch.  I gathered vegetables that I had in the fridge, some cheese and 10 eggs.  Any vegetables work as does any kind of shredded cheese to equal about 1 cup.  So here's what I used.

Carrots, broccoli, onions - all chopped but since I was sauteing all together I chopped the carrots smaller so they would be tender in the same time as the larger pieces of broccoli and onion.

So I had shredded cheddar cheese and I shredded a small block of pepper jack cheese to make 1 cup of combined cheese.  I knew my hubby would like some meat so I chopped up some Virginia baked ham to mix in also.  I had a small amount of chopped turkey bacon from last weekend so I figured I would throw it in also.

I used an 11 inch skillet that can be placed in the oven for the last minutes of baking.






I sauteed the vegetables in 2 tablespoons of olive oil till tender, about 4 minutes.  Then I stirred in the ham and cooked for a few minutes more.  Lastly I added the bacon bits and 3/4 cup of the cheese.  I stirred all together and then used my immersion blender to mix the 10 eggs.

I really like the immersion blender as I can use it in hot mixtures as well as cold. It is the perfect instrument to blend lumps out of your gravy.  You just have to remember to keep it on the bottom of the pan or pot when it is in motion.              

So when my ingredients were tender and all heated through, I poured in the eggs.  Then I sprinkled the remaining 1/4 cup of shredded cheese on top.  I also added a few twists of ground pepper over it all.  I usually add some salt but did not this time because I used ham and bacon and there would be enough salt.

I kept the pan over medium heat for a few minutes until the eggs were getting dry around the edge of pan.  Then I pop in a 375 degree oven for 15 minutes until bubbly and lightly browned.  The frittata is a perfect meal with some fruit or a small salad.  It can also be eaten cold later in the day.