Recipe courtesy of Roger Mooking
Zucchini Gratin
Total:
45 min
Prep:
15 min
Inactive:
10 min
Cook:
20 min
Yield:
4 servings
Level:
Easy
Total:
45 min
Prep:
15 min
Inactive:
10 min
Cook:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 4 zucchini, tops trimmed, sliced lengthwise 1/4-inch thick
  • 1 Vidalia onion, sliced into thin rings
  • 1/2 cup Pistachio Pesto, recipe follows
  • 2 to 3 ripe tomatoes, thinly sliced
  • Salt and freshly ground black pepper
  • 1/2 cup dry breadcrumbs
  • 1/2 cup unsalted pistachios, crushed in a mortar and pestle, for garnish
  • 1/2 cup goat cheese
Pistachio Pesto:
  • 8 cups fresh basil leaves, washed and dried
  • 1 cup plus 1 tablespoon olive oil
  • 3/4 cup unsalted pistachios, toasted and crushed in a mortar and pestle
  • 1/2 cup grated Parmesan
  • 2 cloves garlic
  • Salt and freshly ground black pepper

Directions

Preheat the oven to 375 degrees F. 

Place the one-third of the zucchini slices inside a baking dish. Scatter one-third of the onions over top. Dollop one-third of the Pistachio Pesto on top of the onions. Layer one-third of the tomato slices over top and season well with salt and pepper. To begin the second layer, place another third of the zucchini in the opposite direction and repeat the process with the addition of dollops of 1/4 cup of the goat cheese. Repeat the process for one more layer, then place the remaining goat cheese on top. Sprinkle with the breadcrumbs and garnish with the pistachios. Bake until the zucchini is tender and the breadcrumbs are golden, 20 to 30 minutes. Allow to rest and set before slicing.

Pistachio Pesto:

In batches, place the basil leaves, oil, pistachios, Parmesan and garlic in a blender and puree until smooth. Season with salt and pepper. Place the Pistachio Pesto in a container. Cover the top with the remaining 1 tablespoon olive oil.

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