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Tomato Zucchini Beef Gratin
Andre Lewis

Tomato Zucchini Beef Gratin

Overlapping zucchini and tomato slices roast above a savory ground-beef base, making a casserole that looks layered without a starch. Salting and blotting the zucchini matters, and meaty Roma tomatoes release less water. A Parmesan crumb top catches the vegetable juices and browns.
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Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 3 medium zucchini sliced 1/4 inch thick
  • 1 1/2 teaspoons kosher salt divided
  • 1 pound 90% lean ground beef
  • 1 medium onion diced
  • 3 garlic cloves minced
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 5 Roma tomatoes sliced 1/4 inch thick
  • 1 cup panko bread crumbs
  • 3/4 cup grated Parmesan
  • 2 tablespoons olive oil

Method
 

  1. Toss zucchini with 1/2 teaspoon salt, drain in a colander for 20 minutes and blot dry. Heat the oven to 400°F and grease a 9-by-13-inch dish.
  2. Brown beef and onion and drain. Add garlic, tomato paste, oregano, remaining salt and pepper and cook 2 minutes; spread in the dish.
  3. Overlap zucchini and tomato slices in rows over the beef.
  4. Mix panko, Parmesan and olive oil and sprinkle evenly over the vegetables.
  5. Bake for 35 to 40 minutes until vegetables are tender and top golden. Rest 15 minutes.