End of Summer Vegetable Gratin

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 142.4
  • Total Fat: 9.2 g
  • Cholesterol: 9.9 mg
  • Sodium: 244.4 mg
  • Total Carbs: 9.8 g
  • Dietary Fiber: 2.8 g
  • Protein: 6.9 g

View full nutritional breakdown of End of Summer Vegetable Gratin calories by ingredient

Number of Servings: 4


    2 medium zucchinis
    1 medium yellow squash
    3 vine ripened tomatoes
    olive oil (1.5 tbsp used in nutrition value)
    1/2 teaspoon kosher salt
    10 basil leaves (torn)
    4 to 6 sprigs of fresh oregano
    1 large clove fresh garlic (pressed)
    fresh ground pepper
    1/2 cup shredded Parmesan


Preheat the oven to 350 degrees. Cut the zucchini and squash on the diagonal and slice all the tomatoes. Transfer to a large bowl and drizzle generously with olive oil. Remove leaves from oregano and throw into the bowl add torn basil, salt and garlic. Crack fresh pepper on top and toss to coat everything. Grease a baking dish with cooking spray or butter and lay the veggies in overlapping rows from end to end. Sprinkle cheese on top and bake for 25 to 30 minutes or until veggies are cooked and cheese just starts to brown.

Number of Servings: 4

Recipe submitted by SparkPeople user MBFULLERTON.

TAGS:  Vegetarian Meals |