Zucchini Tomato Gratin

Like I explained the other day, my goal this week was to try and be a good kid while Steve was away (he'll be home tonight - yayyyy!) and cook at least a few dinners and lunches for myself. A noble endeavor, when my alternative may have been relying on Lean Cuisines and/or take-out for 5 days/10 meals - ick. Especially on a weeknight cooking a meal for myself, by myself, isn't high on the list of things I'd love to be doing, so that made this zucchini tomato gratin dish a great fit because it was super quick and easy.

My only problem with this recipe is that it wasn't really a recipe - more of a "throw in some of this, and this, and maybe this too, and then 'bake' it". Not that that's a bad thing at all, but it makes my poor little diligent-recipe-following, culinarily uncreative, Type-A head explode a little bit. How much zucchini? How much cheese? How long should I set my timer for!? Gaahhh, what if I MESS IT UP!!?

Intuition in the kitchen (ha, rhyming) is way more in Steve's realm, so if he had been around he could have reigned me in a bit. But in any case, the worst thing that ended up happening was that the ratio of vegetables to cheese & breadcrumbs was way low. Like, embarrassingly low, if you compare her gratin pictures to mine. But hey, thanks in part to all that cheese and breadcrumb action: IT TASTED GREAT.

Zucchini Tomato Gratin on Proud Italian Cook

Used From Our CSA8-ball zucchini

I also could have used the white onions that came in our Week 8 box, but I so love Vadalia onions, therefore I didn't want to sub those out. And of course we are getting cherry tomatoes next week (go figure), but this time around they had to come from the store.

Thoughts on the Recipe
- Since we don't have any oven-safe skillets at home, I used a medium-size Pyrex dish for this, which worked fine.
- I just used the various cheeses and breadcrumbs that we had on hand, which didn't match her recommendations, but thankfully for me this kind of meal is very forgiving, as I learned.
- I would definitely make this again, and next time I won't be so nervous about getting it wrong. I would also up the vegetable factor for sure, to stretch it a bit farther, because it makes great leftovers.