When I was a child, steak houses always had something called minute steak - as in minnit - on the menu, economically attractive portions that needed a mere 60 seconds…
For a light entree on a summer night, this dish is just the ticket. Salting and draining the zucchini and tomatoes before baking prevents them from releasing excess moisture as they bake, so the gratin stays firm, not soggy.
These stuffed zucchinis are super easy to make, and they look great and impressive. These zucchinis would be perfect stuffed with mushrooms, for a veggie version.
