A Great Gratin

I had a lot of random leftover ingredients in the fridge, hence this meal. Amazingly, it was delicious! Dinner consisted of Zucchini and Pesto Gratin with an Arugula, Peach and Mozzarella Salad. The flavors were bold and the meal well-composed. It was a nice and light finish for a hard working day. Give it a try!


Zucchini and Pesto Gratin: Yields 4 Servings 3 T butter, divided
1 medium onion, thinly sliced
2 Zucchini, thinly sliced
1-2 cups Basil Walnut Pesto (recipe already posted)
1/2 cup grated Parmesan cheese
1/4 cup gluten-free bread crumbs (or Panko)
salt and pepper, to taste


1. Preheat oven to 350. Heat 2 T butter in a medium saute pan over medium-high heat. Add onion and saute until translucent.
2. In 4 small or 1 large gratin dish, layer gratin. Begin with a layer of onion, followed by zucchini, pesto and Parmesan. Repeat layers. Finish by topping with bread crumbs, salt and pepper. Dot with remaining T of butter.
3. Bake for 25-30 minutes, or until zucchini is cooked through and top is golden brown. Let cool slightly before serving.


Arugula, Peach and Mozzarella Salad: Yields 4 Servings
6 oz arugula
1 large peach, thinly sliced
1/4 cup thinly sliced red onion
5 oz marinated bocconcini mozarella balls (or a large ball of mozzarella, cubed)
4 T olive oil
salt and pepper, to taste

Toss all ingredients and serve.


I told you-easy as pie. You could totally make this meal. The other dinner that I'm making this week is an easy one too. Again, I didn't have time to go to the farmer's market and purchase crazy vegetables. So, instead, I am using a few things that are already in the pantry. Check back for more tastiness!