Zucchini and Bacon Gratin Recipe

Ingredients

• 2 strips bacon, diced
• ¼ cup sliced onions
• 1 medium zucchini
• ½ cup grated Parmesan cheese, divided
• ¼ cup chopped leeks, divided (optional)
• ¼ cup small cherry tomatoes, cut in half
• Fresh dill or thyme, for garnish

1. Preheat the oven to 425°F.
2. Place the diced bacon in a cast-iron skillet over medium heat. Add the onions and sauté until the bacon is cooked through and the onions are caramelized a little, about 5 minutes.
3. Meanwhile, cut the zucchini into ⅛-inch-thick rounds.
4. Place a layer of zucchini over the onions and bacon in the skillet. (Reserve a few pieces of bacon for garnish, if desired.) Sprinkle half of the Parmesan cheese and half of the leeks, if using, over the zucchini layer. Add another layer of zucchini and top with the remaining Parmesan, remaining leeks, and the tomatoes.
5. Transfer the skillet to the oven and bake for 10 minutes or until the zucchini is tender and crispy around the edges and the tomatoes shrivel and get caramelized. You could even place the pan under the broiler at the end to crisp up the cheese. Serve hot, garnished with fresh dill or thyme.
6. Store extras in an airtight container in the refrigerator for up to 3 days. Reheat in a greased skillet over medium heat for a few minutes or until warmed through.