Zucchini, tomatoes, onions and bacon all layered together and baked for the perfect Summer vegetable dish! So much flavor, so much yummy goodness… something this delicious has to be bad for you, right? Not in this case! This recipe for Gratin Provençal is jam packed with tons of vegetables and healthy nutrients add in a hint of smokiness from the uncured bacon and you have pure Heaven. And best of all after just a few minutes chopping this dish a fix-it-and-forget-it masterpiece that can be reheated throughout the work week for a quick and healthy side.
MISE EN PLACE
There’s a good deal of slicing that needs to be done ahead of the preparation of the gratin but it can all be done in less than 15 minutes. Mince the garlic and set aside for at least 10 minutes. Using the mandolin set to 1/8” or using a knife very thinly slice the zucchini then set aside. Cut the onion in half then thinly slice it into half-moons with a knife or by using the mandolin then set aside. Slice the tomatoes into ¼” or 1/3” slices then set aside. Chop the bacon and set aside.
Tools You Will Need
- Gratin or oven-safe casserole dish
- Cutting Board
- Sharp Knife
- Mandolin Slicer (optional)
- Sauté Pan
- 4 Organic Zucchini
- 4 Heirloom Tomatoes
- 1 Large Organic Onion
- 8 Garlic Cloves
- 4 oz. All-Natural Uncured Bacon
- ⅓ cup Grated Parmesan Cheese
- 3.5 tbs. Extra Virgin Olive Oil
- 1 tsp. Thyme, dried
- 1 tsp. Oregano, dried
- 1 tsp. Basil, dried
- Slice all the vegetables and bacon; pre-heat oven to 375 Fahrenheit.
- Heat saute pan over medium-high heat and add 1 tbs of olive oil and chopped bacon. Cook for 4-5 minutes or until bacon has become crispy then remove and set aside.
- Add onions to pan and season with salt and pepper. Cook, stirring occasionally, for 10 minutes or until onions have cooked and caramelized.
- Add the garlic to the pan and cook for an additional 2 minutes.
- Remove pan from heat and set aside, return bacon to pan with onions.
- Rub 1 tbs of olive oil along the bottom of the gratin dish then start layering in the zucchini overlapping by ½ to ¼ depending on how large your dish is and how much zucchini you have. The goal is to create a complete layer covering the entire bottom of the dish. Season with salt and pepper.
- Next add a layer of tomatoes – use up half the tomatoes – season this layer with pepper, and half the amounts of the herbs (thyme, oregano, basil)
- Add the onion and bacon mixture spreading it out so it makes its own layer.
- Now create a layer of the remaining tomatoes and then season with the remaining herbs and a little pepper.
- Finally create a final layer of zucchini – overlapping ½ to a ¼ - to cover the entire top of the dish. Lightly push down on this layer then drizzle with remaining 1.5 tbs of olive oil and season with salt and pepper.
- Place into the oven and cook for 45 minutes.
- Remove the dish and sprinkle the Parmesan Cheese over the top and return to the oven and cook an additional 15-20 minutes or until the cheese has created a golden crust.
- Remove from the oven and let rest 5 minutes then serve.