Best Tomato Mozzarella Gratin Recipes

TOMATO-MOZZARELLA GRATIN

Tomato-Mozzarella Gratin image

A great dish for tomato and mozzarella lovers - you can easily scale it up if you are serving a lot of people. Great side for parties or BBQs, as it tastes great at room temperature as well.

Provided by Charlotte

Categories Side Dish Vegetables Tomatoes

Time 20m

Yield 4

Number Of Ingredients 10

Ingredients

5 large tomatoes, sliced
1 (8 ounce) ball fresh mozzarella cheese, thinly sliced
½ teaspoon dried oregano, or to taste
½ teaspoon garlic powder, or to taste
1 pinch herb salt, or to taste
freshly ground black pepper to taste
2 tablespoons dry bread crumbs
2 tablespoons grated Parmesan cheese
2 tablespoons butter at room temperature, cut into cubes
1 tablespoon chopped fresh parsley, or to taste

Steps:

Preheat the oven to 475 degrees F (245 degrees C). Grease a baking dish.
Arrange tomato slices and mozzarella slices in the prepared baking dish like tiles. Season with oregano, garlic powder, herb salt, and pepper.
Mix bread crumbs and Parmesan cheese and sprinkle over gratin. Dot generously with butter cubes.
Bake in the preheated oven until cheese is melted and bubbly, about 10 minutes. Sprinkle with parsley.

Nutrition Facts : Calories 262.8 calories, Carbohydrate 13.7 g, Cholesterol 53.8 mg, Fat 16.2 g, Fiber 3.1 g, Protein 17.4 g, SaturatedFat 9.9 g, Sodium 524 mg, Sugar 7 g

SUN-DRIED TOMATO, BLACK OLIVE AND MOZZARELLA ORZO GRATIN

Sun-Dried Tomato, Black Olive and Mozzarella Orzo Gratin image

Provided by Food Network

Categories side-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

1/2 pound orzo
1 cup minced onion
1/2 cup diced fennel
2 tablespoons unsalted butter
1 16-ounce can plum tomatoes, drained and chopped
1 cup light cream combined with 1 tablespoon flour
1 tablespoon minced fresh rosemary or 1 teaspoon dried, crumbled
2/3 cup sliced sun-dried tomatoes
1/3 cup sliced pitted oil-cured olives
1/2 pound fresh Mozzarella, diced
2 tablespoons minced fresh basil
1/3 cup freshly grated Parmesan

Steps:

Preheat oven to 400 degrees. In a pot of boiling salted water cook the orzo until al dente and drain. Transfer to a large bowl. In a large skillet cook the onion and fennel in the butter over moderately low heat, covered, for 5 minutes. Add the tomatoes, cream mixture, rosemary and salt and pepper and simmer the mixture for 5 minutes. Add the vegetables to the bowl containing the orzo and stir in the sun-dried tomatoes, olives, all but 1/4 cup of the mozzarella cheese, basil and salt and pepper to taste. Transfer the mixture to a buttered 1-quart baking dish and sprinkle with the remaining Mozzarella and Parmesan. Bake for 30 minutes, or until golden brown.