Potato, Zucchini and Tomato Tian
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
5 1tsp Olive Oil 1 serving Potato, Yukon Gold - 1 potato, 5.2 oz (by PIPPAGREY) 1 medium Summer Squash 3 plum tomato Red Ripe Tomatoes 2 dash Salt 2 dash Pepper, black 1 tsp Thyme, fresh 2 oz Cheddar Cheese
Preheat oven to 375 degrees with rack in upper third. Coat a 9-by-13-inch gratin dish with 1 teaspoon oil, and sprinkle with garlic. Using a mandoline or a very sharp knife, slice potatoes and zucchini as thinly as possible into rounds. Arrange potatoes, zucchini, and tomatoes in overlapping layers around prepared dish, and sprinkle with the salt and pepper. Drizzle with remaining 4 teaspoons oil, and sprinkle with thyme and cheese.
Cover with foil; bake until potatoes are tender, 35 to 45 minutes. Remove foil; continue baking until top is golden brown, about 25 minutes more. Remove from oven; and serve immediately.
Serving Size: makes 4 1.25 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user CARIOLA.
Cover with foil; bake until potatoes are tender, 35 to 45 minutes. Remove foil; continue baking until top is golden brown, about 25 minutes more. Remove from oven; and serve immediately.
Serving Size: makes 4 1.25 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user CARIOLA.
Nutritional Info Amount Per Serving
- Calories: 149.7
- Total Fat: 10.6 g
- Cholesterol: 15.0 mg
- Sodium: 170.7 mg
- Total Carbs: 10.6 g
- Dietary Fiber: 1.8 g
- Protein: 5.6 g
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