Summer Tomato Zucchini Gratin (Vegan)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 105.9
- Total Fat: 1.2 g
- Cholesterol: 0.0 mg
- Sodium: 18.0 mg
- Total Carbs: 17.8 g
- Dietary Fiber: 7.0 g
- Protein: 10.2 g
View full nutritional breakdown of Summer Tomato Zucchini Gratin (Vegan) calories by ingredient
Introduction
delicious and summery, requires very few ingredients, and can be made non-vegan by replacing the nutritional yeast with parmesan cheese (recalculate calories.) delicious and summery, requires very few ingredients, and can be made non-vegan by replacing the nutritional yeast with parmesan cheese (recalculate calories.)Number of Servings: 4
Ingredients
-
1 1/2 lb. tomatoes, cut into
1/4-inch-thick slices
2 medium zucchini (1 lb.), cut into
1/8-inch-thick diagonal slices
Pam or some other spray oil
4 garlic cloves, thinly sliced
1/4 cup thinly sliced basil leaves
1/2 cup Nutritional Yeast
Directions
makes 4 servings.
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 skillet over medium-high heat with some non-stick spray. Sauté zucchini 3 to 4 minutes, or until golden. Transfer to plate. Do this in 2 batches if necessary, adding more spray between batches.
4. Layer half of zucchini slices in 8-inch-square baking pan. Top with half of tomatoes. Sprinkle with half of garlic, half of basil, and ı/4 cupnutritional yeast; season with freshly ground black pepper. Repeat with remaining zucchini, tomatoes, garlic, olives, and basil. spray top with non-stick spray, and sprinkle with remaining nutritional yeast. Cover with foil, and bake 10 minutes. Remove foil, and bake 20 minutes more, or until yeast is melted and gratin is bubbling. Let stand 5 minutes before serving.
Number of Servings: 4
Recipe submitted by SparkPeople user 1THIRTY3.
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 skillet over medium-high heat with some non-stick spray. Sauté zucchini 3 to 4 minutes, or until golden. Transfer to plate. Do this in 2 batches if necessary, adding more spray between batches.
4. Layer half of zucchini slices in 8-inch-square baking pan. Top with half of tomatoes. Sprinkle with half of garlic, half of basil, and ı/4 cupnutritional yeast; season with freshly ground black pepper. Repeat with remaining zucchini, tomatoes, garlic, olives, and basil. spray top with non-stick spray, and sprinkle with remaining nutritional yeast. Cover with foil, and bake 10 minutes. Remove foil, and bake 20 minutes more, or until yeast is melted and gratin is bubbling. Let stand 5 minutes before serving.
Number of Servings: 4
Recipe submitted by SparkPeople user 1THIRTY3.