Pesto Zucchini Tomato Gratin
Karina’s Kitchen
This is a divine summer dish. Light. Fresh. You’ll love it. It’s one of our favorite vegetarian recipes.
ingredients
- 2 cups gluten-free herb breadcrumbs
- 2 tablespoons extra virgin olive oil
- 3 medium zucchini, sliced in long pieces, 1/4 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
directions
See full recipe on Karina’s Kitchen »notes
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.
Source: Karina’s Kitchen
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