There are so many old fashion recipes with cornmeal. Many a mom has used this ingredient, especially if they were born during the depression era with money being far between. Your parents may have a few recipes. I wish I could say this was an original one but I can't. Many of the other recipes I have posted are.
1/2 chopped fresh basil
2 garlic cloves
3/4 teaspoon salt
1/4 teaspoon pepper
4 cups sliced zucchini (about 1 lbs) (1/4 inch)
1 medium onions, halved, thinly sliced
2 cups cherry, tomatoes, halved thinly sliced
2 tablespoons extra-virgin olive oil, divided
1/2 cup shredded Parmesan cheese
1/4 cup Cornmeal
1. Heat oven to 375 F. Spray 6 - cup glass or ceramic gratin dish with cooking spray. Combine basil and garlic in small bowl. Combine salt and pepper in small cup.
2. Layer one-third each of the zucchini, onion and tomatoes in dish; sprinkle with one-third of the basil mixture and one-third of the sal mixture. Drizzle with 1 teaspoon of the oil. Repeat layers twice.
3. Combine cheese and cornmeal in small bowl until blended. With fork, stir in remaining 1 teablespoon oil until moisteened. Sprinkle over gratin.
4. Bake 40-45 minutes or until zucchini is tender.
Here is the one thing people don't tell you is some people just like their vegetables to have a little cruch to it. You have to decided how cooked you like your vegetables and adjust the cooking time accordingly. I have also used the ingridents with carrotts and other squash vegetables. Bon Apetite
Thank you to Cooking Club for recipe.
