This month’s focus at Spencer’s for Steaks and Chops, located inside the DoubleTree by Hilton San Jose, is Tomatoes! This fresh and delicious vegetable can be used in many dishes and can make any meal leave you feeling healthy and full.
For a light entree on a summer night, this dish is just the ticket. Salting and draining the zucchini and tomatoes before baking prevents them from releasing excess moisture as they bake, so the gratin stays firm, not soggy.
Use a paella pan or cast iron pan.
Sweet Vadalia onion ring slices on a nice drizzle of olive oil
Sliced zucchini
Handful of Romano cheese spread all over
Toasted Italian bread crumbs spread about
Small cherry tomatoes placed all around
Leek (optional)
Drizzle with olive oil
More cheese
More breadcrumbs
Repeat!
Garnish with fresh snipped basil
Place in a hot oven at 425 till tender and crispy and the tomatoes pop and get caramelized, you could even place it under the broiler at the end to crisp up the top more.
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