During summer my mom would make Calabacitas Guisadas (Stewed Zucchini). It was one of my favorite vegetable dishes growing up. I still make it every season – but this time I decided I would try it as a gratin. Oaxaca cheese is great for melting and similar to Monterey Jack, it’s texture reminds me of string cheese and can be found in most Mexican markets.
Zucchini and Tomato Gratin with Oaxaca Cheese
1 white onion, sliced thin
Salt and pepper
3 cloves garlic, minced
1 Serrano chili, finely chopped
8 medium tomatoes, sliced
10 green or yellow zucchini, sliced
8 ounces Oaxaca cheese, grated
Slice the onion thin and sauté in some olive oil on medium-low heat until lightly browned. Add the garlic, Serrano chili, salt and pepper and cook a few more minutes.
Spread the onion mixture on the bottom of a 9 by 12-inch gratin dish. Make rows of alternating zucchini and tomatoes and season each of them with salt and pepper. Drizzle with olive oil.
Press down on the vegetables and bake uncovered, for about 1 hour at 375*, until it starts to brown. During baking you can baste the gratin with the bubbling juices. Top the gratin with the grated cheese and sprinkle with the chopped cilantro. Place under the broiler on high heat until the cheese bubbles and starts to brown.