Zucchini and Tomato Gratin
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 yellow onion, chopped2 tbsp olive oil plus spray olive oil to saute the onionssalt and pepper to taste1 small branch of thyme1 bunch of basil6 to 8 medium slicing tomatos10 small green or yellow zucchinibalsamic vinegar
Slice the onion and saute in olive oil until soft and translucent (I use the spray olive oil from trader joes that does not add any fat or calories because you use so little). Season with salt and pepper; add the leaves of the thyme and basil. Stripped from the stem and chopped. Cut the tomatoes into 1/4 inch slices. Cut the Zucchini into 1/4 inch slices as well.
Spread the onion and the herbs on the bottom or a 9 x 12 gratin dish. Make a row of partially overlapping tomato slices. Season lightly with salt and pepper, and if the tomatoes are not sweet, sprinkle with balsamic vinegar. Overlap the first row of tomato with zucchini. Season with salt and pepper and drizzle with olive oil (I waited until I was done layering the vegetables and then I drizzled 2 tbsp of olive oil over the whole dish.) Continue layering tomatoes and zucchini until the dish is filled.
Press down on the vegetables slightly and bake uncovered for 30 to 45 minutes, until the vegetables are fully cooked and the gratin has started to brown. If the top appears to be drying out then tip the pan and collect some pan juices to drizzle over the top. Enjoy. Serves 6.
Number of Servings: 6
Recipe submitted by SparkPeople user ANGELAMICHELE1.
Spread the onion and the herbs on the bottom or a 9 x 12 gratin dish. Make a row of partially overlapping tomato slices. Season lightly with salt and pepper, and if the tomatoes are not sweet, sprinkle with balsamic vinegar. Overlap the first row of tomato with zucchini. Season with salt and pepper and drizzle with olive oil (I waited until I was done layering the vegetables and then I drizzled 2 tbsp of olive oil over the whole dish.) Continue layering tomatoes and zucchini until the dish is filled.
Press down on the vegetables slightly and bake uncovered for 30 to 45 minutes, until the vegetables are fully cooked and the gratin has started to brown. If the top appears to be drying out then tip the pan and collect some pan juices to drizzle over the top. Enjoy. Serves 6.
Number of Servings: 6
Recipe submitted by SparkPeople user ANGELAMICHELE1.
Nutritional Info Amount Per Serving
- Calories: 101.4
- Total Fat: 5.0 g
- Cholesterol: 0.0 mg
- Sodium: 1,181.7 mg
- Total Carbs: 14.0 g
- Dietary Fiber: 3.6 g
- Protein: 2.1 g
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