Pesto Zucchini Tomato Gratin
This is a divine summer dish. Light. Fresh. You’ll love it. It’s one of our favorite vegetarian recipes.
2 cups gluten-free herb breadcrumbs
2 tablespoons extra virgin olive oil
3 medium zucchini, sliced in long pieces, ¼ inch thick
5 cloves garlic, chopped
1 cup (8 oz.) halved artichoke hearts
4 tablespoons prepared basil pesto
3 vine-ripe tomatoes, sliced thick
1 tablespoon balsamic vinegar
1 pinch sea salt, to taste
Fresh ground black pepper, to taste
4 oz. fresh mozzarella cheese, sliced
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- Recipe byKarina's Kitchen
- Viewed 201 times
Serve it as a delicious side dish with grilled chicken, fish or meat, or spoon it on bowls of pesto penne pasta. Make this recipe vegan with dairy-free pesto and soy or almond based "mozzarella". I make my best crumbs from toasted gluten-free waffles.
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