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Tomato and Zucchini Gratin with Asiago and Pimento Cheese

Author: Roz

Ingredients

  • 1-½ zucchini cut into 1/4 inch slices, squeezed between paper towels to reduce liquid
  • 2 large garden-fresh tomatoes water salted out, tapped dry between paper towels
  • 1 red onion sliced very thin
  • 1 cup regular "Palmetto Cheese" pimento cheese not bacon or jalapeño-flavored
  • ½ cup sour cream
  • 2 jumbo eggs beaten
  • 4 large garlic cloves skinned and minced fine
  • 2 cups Italian bread crumbs divided in half in separate bowls
  • 1-¼ cup freshly-grated Asiago fresco cheese divided in half in separate bowls (this cheese is available at Whole Foods and is slightly softer and has less of a bite than regular Asiago).
  • 1 whole stick of salted butter melted
  • Optional: Paprika to sprinkle on for color

Instructions

  • Instructions
  • Pre-heat oven to 350 degrees F.
  • Slice tomatoes and lay on several paper towels on top of a baking rack.
  • Salt the tomatoes and allow the liquid of the tomatoes to be 'salted out' for about 30 minutes.
  • Do the same with the zucchini slices.
  • Do not skip this step or your gratin will be watery on the bottom.
  • Pat the tomatoes and zucchini slices very, very dry.
  • Prepare a medium sized baking pan with butter or olive oil spray on all sides of the pan.
  • First place a layer of zucchini slices.
  • Next layer the tomato slices.
  • Layer the sliced onions on top of zucchini and tomato layers.
  • Next, in a large mixing bowl, blend the Palmetto Cheese regular flavor pimento cheese, sour cream, eggs, garlic and half of the Italian bread crumbs and half of the grated Asiago cheese.
  • Pour this mixure over the layered vegetables and spread it evenly.
  • In another medium mixing bowl, blend the remaining halves of the Italian bread crumbs and the Asiago cheese.
  • Sprinkle the Italian bread crumb and Asiago cheese mixture evenly all over the top of the gratin.
  • Drizzle the melted butter all over the top.
  • Bake for 50 minutes until golden brown, placing aluminum foil on the top when the top is golden brown and does not burn during the remainder of baking time..
  • Allow to rest for 30 minutes before serving.
  • Salt: I didn't add any salt to this recipe during the preparation. But upon serving, I, personally, sprinkled some salt on top of my serving. . . it's a personal preference thing as many people are trying to reduce the amount of salt in their nutrition.

Notes

  • I only use "Palmetto Cheese" brand of pimento cheese made fresh and shipped to you from South Carolina.