What a year we’ve had in our gardens! We’re still canning and freezing fresh veggies for the winter. And more vegetables are still growing and ripening on the vines!
So I had to put on my thinking cap to try and use more tomatoes and zucchini together in a recipe and I came up with this very delicious gratin.
Can recipes really combine Italian flavors with Southern specialties? You bet and just to prove it, here’s an Italian and Southern cheesy vegetable gratin to help use use garden-fresh tomatoes and zucchini.
After coming up with this Tomato and Zucchini Gratin with Asiago and Pimento Cheese side dish, my only disappointment was that the bottom was a little soggy from the moisture in the zucchini since I didn’t squeeze them between paper towels as I had done with the tomatoes . . . which REALLY works to decrease excess liquid! I will most definitely do that the next time I make this (and indicated it in the recipe card below), plus I think I’ll add a layer of the bread crumb-asiago cheese mixture on the bottom to soak up any additional liquid.
This gratin has a layer each of zucchini, tomatoes, red onions and then a wonderful topping of pimento cheese, sour cream, eggs, Italian breadcrumbs and asiago cheese. Then you top it off with a cheesy, bread-crumby mixture. The aroma makes you want to dig right in, but you have to let it set for about 30 minutes after baking to let things set a bit.
So restrain yourself from digging right in! This gratin is very, very good and even my husband loved it . . . and he doesn’t like cooked squash of any kind! That’s the endorsement for ya!
Here are a few more amazing recipes that you will enjoy:
Total cheesy and fresh-garden YUMMINESS!
For this recipe and all recipes that I include Asiago cheese, I only use the most authentic and excellent Asiago PDO. You can find it in the markets listed (click on the link).