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Baseball Moms and their boys were here last Sunday (sheesh, it’s already Thursday, I’m behind!) for a sunny, splashy day of play and snacks and chat. So FUN! We had my favorite type of food day – potluck, baby, with yummy dips and spreads (Sonja’s Gorgeous Cheeseball!) and chips and bars and pie. And hot dogs (Nathan’s Famous) on the grill, of
course, can’t swim without the ‘dogs. And coldbeer, can’t have Baseball Moms without cold beer. All good, my friends, all good.
The rest of the week? With a bounty of zucchini from my veggie share, and access to absolutely divine tomatoes, we’ve enjoyed a couple rounds of a super easy zucchini-tomato gratin, based on the filling of the Summer Tomato-Zucchini Tart recipe I posted last summer. Lighter (no 
crust, just zucchini, tomatoes, garlic, onion, mozzarella, olive oil, herbs, and salt, baked until melting and crispy on top), yet every bit as delicious, especially cooled to just-warm and served alongside a crusty baguette. Or pasta. Or rice. Something to soak up all the gorgeous, garlicky juices. To. Die For. (Recipe posted in comments, below.)
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Twin Cities Chef’s Table
I’m Stephanie A. Meyer…
…a recipe developer, cooking instructor, author, food photographer, and health coach. Whether through my posts here, Project Vibrancy Macro Reset, Project Vibrancy Meals meal plans, my cookbooks, or working with you one-on-one, I love nothing more than helping you transform your health through cooking nutrient-dense, flavor-bomb meals at home! See Recipe Index for AIP, Whole30, paleo, gluten-free, etc.
Zucchini-Tomato Gratin
Serves 4 as a side, 2 as a main dish
2 medium zucchinis, halved lengthwise and sliced thinly
2 medium, ripe tomatoes, cored, halved, and sliced thinly
1/2 small onion, halved and sliced thinly
2 cloves garlic, minced
2 Tbsp. minced fresh herbs (basil, oregano, or dill, whichever you like)
1 c. shredded mozzarella cheese
1 tsp. salt
few grinds of black pepper
1/4 c. extra-virgin olive oil
Topping:
2 Tbsp. of grated Parmesan cheese (or extra mozzarella)
Preheat oven to 400 degrees. Spray a tart pan or shallow casserole with nonstick spray (or drizzle with a bit of extra olive oil). Put vegetables (zucchini, tomato, and onion) in a large bowl. Add garlic, herbs, cheese, salt, and pepper and toss. Drizzle with olive oil, toss again to coat, then spread mixture into the prepared pan. Sprinkle with Parmesan or extra mozzarella. Bake for 20-30 minutes (depending on your pan), or until vegetables are very soft and nicely browned on top. Let cool for 10-15 minutes before serving. Serve warm or at room temp with crusty bread, pasta, or rice.