Zucchini dish from the Hole in the Wall

Margaret Shaw brought this recipe home from England in the late 1960's where it was served at the Hole in the Wall Restaurant, Bath.
We have since found that it is a classic Italian dish called "Zucchini e Pomodori Gratinati"

Yield:
Makes 8 servings as a side dish
Category:
Vegetables
Cuisine:
Italian

INGREDIENTS:

  • 2 pounds zucchini, cut into 1/8 inch slices
  • 3 tbsp butter
  • 1 28 oz. can chopped tomatoes, OR 4 large juicy tomatoes, sliced
  • 2 medium onions, peeled and finely diced
  • 2 tbsp chopped fresh basil
  • 4 large cloves garlic, chopped
  • salt and pepper
  • 1 cup fresh breadcrumbs (put leftover bread in food processor) or ½ cup panko crumbs
  • 8 tbsp grated gruyere cheese
  • 6 tbsp grated fresh parmesan

DIRECTIONS:

  1. Place zucchini slices in a colander and sprinkle with 1 tsp salt. Toss gently and let drain for 1 hour. Dump onto paper towels and pat dry.
  2. In a large skillet, cook zucchini and diced onion with butter on medium heat, stirring, for 10 minutes. Set aside.
  3. Put the tomatoes, in the skillet. Add the basil and the garlic. Cook, stirring, approximately 12 minutes or until most of the liquid is evaporated. Season the sauce with salt and pepper to taste.
  4. Place the zucchini/onions in a medium baking dish, and top with the tomato mixture.
  5. Mix the cheeses and breadcrumbs. Sprinkle like a crumble on top. Bake for 20-25 minutes at 375 F. Put under the broiler to brown if necessary.

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