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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 197.6
  • Total Fat: 14.6 g
  • Cholesterol: 7.2 mg
  • Sodium: 503.1 mg
  • Total Carbs: 12.4 g
  • Dietary Fiber: 2.4 g
  • Protein: 5.8 g

View full nutritional breakdown of Summer Vegetable and Tomato Tian with Parmesan Bread Crumbs calories by ingredient
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Summer Vegetable and Tomato Tian with Parmesan Bread Crumbs

Submitted by: TEACHERMMM

Introduction

This is a great use of the summer's bounty of zucchini and tomatoes. This is a great use of the summer's bounty of zucchini and tomatoes.
Number of Servings: 6

Ingredients

    1/3 C extra-virgin olive oil
    1 tbs. finely chopped fresh mint
    1 tbs. fresh orange juice
    1 tsp. balsamic vinegar
    kosher salt to taste (optional)
    12 ozs. zucchini, about 2 small ones
    1 1/2 lbs. small ripe tomatoes, about five
    2 medium onions, thinkly sliced
    1/2 C fresh bread crumbs
    3/4 C finely grated Parmigiano-Reggiano
    1 tbs. chopped fresh parsley



Directions

Heat over to 375 degrees. Grease a shallow 2-qt. gratin dish with a little oil.

In a medium mixing bowl, whish together the mint, orange juice, balsamic vinegar, 1 tbs. olive oil and 1/4 tsp. salt (optional). Slice the zucchini thinkly and slightly on the diagonal, add to bowl and toss well. Core and slice the tomatoes crosswise a little thicker than the zucchini and arrange them on a large dinner plate or platter. Sprinkle with 1/4 tsp. salt if desired. Let both zucchini and tomoatoes sit while you're cooking the onions, or for at least 15 minutes. Toss the zucchini in the marinade occasionally.

Heat 2 tbs. olive oil in a medium skillet over medium heat. Add the onions and 1/4 tsp. salt and cook, stirring frequently until the onions are translucent and start to turn golden brown, about 10-12 minutes. Transfer the onions to the gratin dish and spread them out in a layer. Let cool.

In a small bowl, combine the bread crumbs, 2 tbs. olive oil, 2 tbs. of the parmesan cheese, the parsley and a pinch of salt.

Drain the accumulated juice off the tomatoes and zucchini. Starting at one end of the gratin dish, arrange the vegs. in rows with the slices slight overlapping. Try alternating between one tomatoe slice and two zucchini slices. Sprinkle a bit of the parmesan over the zucchini slices as you go. Press gently to make sure the vegs. are level. Sprinkle any leftover parmesan over the vegs. and drizzle the remaining 2 tbs. olive oil over them. Sprinkle the bread crumbs on top.

Bake until well-browned all over and the juices have bubbled for a while and reduced considerably, 60-70 minutes. The edges of the gratin will be very dark. Let cool for at least 15 minutes before serving. Makes 6 servings.

Number of Servings: 6

Recipe submitted by SparkPeople user TEACHERMMM.






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