ZUCCHINI-BASIL GRATIN WITH CORNMEAL – PARMESAN CRUST – GLUTEN FREE!

This is a great pot luck dish and it can be prepared ahead of time, then baked before taking or serving.  It can be served as a meatless main dish also or as a side dish and it’s gluten free!

ZUCCHINI-BASIL GRATIN WITH CORNMEAL-PARMESAN CRUST

1/2 cup chopped fresh basil

2 garlic cloves, minced

3/4 teaspoon salt

1/4 teaspoon pepper

4 cups sliced zucchini (about one pound), 1/4 inch thick

1 medium onion, halved, thinly sliced

2 cups cherry tomatoes, halved

2 tablespoons extra virgin olive oil, divided

1/2 cup shredded Parmesan cheese

1.4 cup cornmeal’

Heat oven to 375 degrees F.  Spray 6 cup glass or ceramic baking dish with cooking spray.  Combine basil and garlic in a bowl.  Combine salt and pepper in small cup.  Layer one third each of zucchini, onion and tomatoes in dish; sprinkle with one third basil mixture and one third of salt mixture.  Drizzle with 1 teaspoon of oil.  Repeat layers twice.

Combine Parmesan and cornmeal in a bowl until blended.  With fork, stir in remaining 1 tablespoon oil until moistened.  Sprinkle over gratin.  Bake 40 minutes or until zucchini is tender.

ENJOY!