Zucchini-Tomato Gratin: Vegetarian Times
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Red Ripe Tomatoes, 3 Italian tomato (recipe calls for 1 1/2 pounds: I didn't have enough)Zucchini, 1 cup, sliced (1-2 small zucchini)Olive Oil, 1 tbspOlive Oil, 1 1tsp Garlic, 4 cloves, slicedBlack Olives, 6 jumbo (or 2 TBS. Kalamata Olives)Basil, 8 leaves (1/4 cup, sliced)Parmesan Cheese, grated, .75 cup
1. Drape tomato slices over colander, sprinkle with salt, and let drain 45 minutes.
2. Spread zucchini on baking sheet, and sprinkle with salt. Let stand 30 minutes to sweat out excess moisture. Rinse well, and pat dry.
3. Preheat oven to 375°F. Heat 1 tsp. oil in nonstick skillet over medium-high heat. Sauté zucchini 3 to 4 minutes, or until golden. Transfer to plate. Do this in 2 batches if necessary, adding more oil between batches.
4. Layer half of zucchini slices in 8-inch-square baking pan. Top with half of tomatoes. Sprinkle with half of garlic, 1 Tbs. olives, half of basil, and ı/4 cup Parmesan cheese; season with freshly ground black pepper. Repeat with remaining zucchini, tomatoes, garlic, olives, and basil. Drizzle top with 1 Tbs. oil, and sprinkle with remaining 1/2 cup cheese. Cover with foil, and bake 10 minutes. Remove foil, and bake 20 minutes more, or until cheese is melted and gratin is bubbling. Let stand 5 minutes before serving.
Number of Servings: 4
Recipe submitted by SparkPeople user JANICEMC.
2. Spread zucchini on baking sheet, and sprinkle with salt. Let stand 30 minutes to sweat out excess moisture. Rinse well, and pat dry.
3. Preheat oven to 375°F. Heat 1 tsp. oil in nonstick skillet over medium-high heat. Sauté zucchini 3 to 4 minutes, or until golden. Transfer to plate. Do this in 2 batches if necessary, adding more oil between batches.
4. Layer half of zucchini slices in 8-inch-square baking pan. Top with half of tomatoes. Sprinkle with half of garlic, 1 Tbs. olives, half of basil, and ı/4 cup Parmesan cheese; season with freshly ground black pepper. Repeat with remaining zucchini, tomatoes, garlic, olives, and basil. Drizzle top with 1 Tbs. oil, and sprinkle with remaining 1/2 cup cheese. Cover with foil, and bake 10 minutes. Remove foil, and bake 20 minutes more, or until cheese is melted and gratin is bubbling. Let stand 5 minutes before serving.
Number of Servings: 4
Recipe submitted by SparkPeople user JANICEMC.
Nutritional Info Amount Per Serving
- Calories: 157.1
- Total Fat: 11.2 g
- Cholesterol: 14.8 mg
- Sodium: 467.0 mg
- Total Carbs: 6.4 g
- Dietary Fiber: 1.6 g
- Protein: 8.8 g
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