Description
A delicious and creamy Tomato & Zucchini Blossom Gratin topped with a crispy Parmesan crust.
Ingredients
Scale
- 2 cups zucchini blossoms, cleaned and trimmed
- 2 cups ripe tomatoes, sliced
- 1 cup shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon olive oil
- 1/2 cup breadcrumbs
Instructions
- Preheat the oven to 375°F.
- In a large mixing bowl, combine the heavy cream, minced garlic, oregano, salt, black pepper, and red pepper flakes. Whisk until well blended.
- In a greased 9×13-inch baking dish, layer half of the sliced tomatoes at the bottom.
- Sprinkle half of the zucchini blossoms over the tomatoes.
- Pour half of the cream mixture over the vegetables.
- Repeat with the remaining tomatoes, zucchini blossoms, and cream mixture.
- Top the gratin with shredded mozzarella cheese, followed by grated Parmesan cheese.
- In a small bowl, mix the breadcrumbs with olive oil until evenly coated. Sprinkle the breadcrumb mixture over the cheese layer.
- Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and bubbly.
- Let it cool for 5-10 minutes before serving.
Notes
- For a lighter version, substitute half of the heavy cream with low-fat milk.
- Add fresh herbs like basil or thyme for extra flavor.
- Consider adding chopped nuts to the breadcrumb topping for more crunch.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 600mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 70mg
Keywords: Tomato & Zucchini Blossom Gratin with Parmesan Crust