I would never have expected a meal like to this to be something my little guys would eat. Yet each time I made it I marveled at how many forkfuls made it into little mouths. ""Mmmmmm" little fingers grouped together continuously touch; baby sign language for "More." The only sign language I managed to get either of my boys to use, but probably one of the most helpful tools in my day. Family and friends always ask how I manage to make meals such as this with two little ones around. I'm not really sure how or what the answer is. Tomato sauce in the morning, saute and grate during nap time, and assemble and bake 45 minutes before we eat. My hands are in a continual state of busy, but that is where they are the happiest.
3-4 pounds of whole tomatoes
3 small onions (or 1 large), chopped
2 cloves of garlic, minced
3 large zucchini
8 oz Goat's Milk Gouda Cheese, Grated
3 oz Pecorino Romano, Grated
Extra Virgin Olive Oil
Salt and Pepper to taste
Fresh Herbs (Parsley, Basil, Sage, Thyme)
Blanch, peel, remove the seeds and roughly chop the tomatoes. In a large pot heat some olive oil and saute the onions and garlic. Add the tomatoes to the pot and simmer until it thickens. Add some salt and pepper to taste.
Preheat the oven to 375°F. Using a large roasting pan, assemble your gratin. The first layer should be tomato sauce. Cover the tomato sauce in a layer of the zucchini rounds, making sure to overlap them slightly. Top the zucchini with some cheese and herbs and then continue adding more layers....sauce, zucchini, cheese, herbs...etc. Use up as much of your ingredients as possible or until the gratin is almost to the top of the pan. Bake in the oven for 40-45 minutes or until the top becomes crispy and golden brown.