Roasted Chicken, Zucchini, and Tomato Gratin
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 cup cauliflower, raw 2 tbsp Extra Virgin Olive Oil 1/2 cup, chopped onions3 tsp garlic, minced2 large eggs1 tsp thyme, fresh 4 tsp vegetable seasoning 1/2 tbsp Parmesan cheese, grated 1 1/2 cups zucchini, sliced3 medium tomatoes, sliced 2 tsp salt 1 tsp pepper24 ounces chicken breast, roasted
1. Using the chopping blade on your food processor, dice the cauliflower into small pieces. Pieces should be somewhere between the size of a grain of rice and a green pea.
2. Heat olive oil in a skillet. Add cauliflower, onions, garlic, and salt. Cook until tender, about 12 minutes.
3. Combine cauliflower mixture with eggs, thyme, half of grated cheese, vegetable seasoning, and olive oil.
4. Spread cauliflower mixture in bottom of dish. Arrange roasted chicken on top, followed by zucchini and tomato slices on top. Sprinkle with remaining grated cheese.
5. Bake uncovered at 450 degrees for about 30 minutes, until set and golden brown.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user SAMANTHA_L_LUCY.
2. Heat olive oil in a skillet. Add cauliflower, onions, garlic, and salt. Cook until tender, about 12 minutes.
3. Combine cauliflower mixture with eggs, thyme, half of grated cheese, vegetable seasoning, and olive oil.
4. Spread cauliflower mixture in bottom of dish. Arrange roasted chicken on top, followed by zucchini and tomato slices on top. Sprinkle with remaining grated cheese.
5. Bake uncovered at 450 degrees for about 30 minutes, until set and golden brown.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user SAMANTHA_L_LUCY.
Nutritional Info Amount Per Serving
- Calories: 233.6
- Total Fat: 9.7 g
- Cholesterol: 132.6 mg
- Sodium: 1,033.0 mg
- Total Carbs: 7.7 g
- Dietary Fiber: 2.1 g
- Protein: 29.4 g
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