Updated: Oct 29, 2020
The perfect recipe for using up lots of green tomatoes at the end of the growing season.
12 green tomatoes (3-4 pounds)
8 ounces full-fat sour cream
6 ounces grated Parmesan cheese
2 teaspoons dried oregano or 1/4 cup of any chopped fresh herb
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon black pepper
8 ounces shredded Mozzarella cheese
2.5 ounces pork rinds, crushed
Cut the green tomatoes into 1/2 inch slices. In a large bowl, combine the green tomatoes, sour cream, Parmesan cheese, herbs, salt, garlic powder and black pepper.
Evenly spread the green tomato mixture into a large greased casserole dish. Top with the mozzarella cheese.
Bake uncovered at 375*F for 30-40 minutes or until the gratin is bubbly and the tomatoes feel soft when pierced with a knife.
Let cool for 10 minutes and top with the crushed pork rinds. Serve warm.
Serves 6-8 as a side dish.