Zucchini-Tomato Gratin: Vegetarian Times

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Zucchini-Tomato Gratin: Vegetarian Times calories by ingredient
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Introduction

For a light entrée on a summer night, this dish is just the ticket. Salting and draining the zucchini and tomatoes before baking prevents them from releasing excess moisture as they bake, so the gratin stays firm, not soggy. For a light entrée on a summer night, this dish is just the ticket. Salting and draining the zucchini and tomatoes before baking prevents them from releasing excess moisture as they bake, so the gratin stays firm, not soggy.
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 tbsp
    Olive Oil, 1 1tsp
    Garlic, 4 cloves, sliced
    Black Olives, 6 jumbo (or 2 TBS. Kalamata Olives)
    Basil, 8 leaves (1/4 cup, sliced)
    Parmesan Cheese, grated, .75 cup

Directions

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.

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