Gratin of Zucchini & Tomatoes Recipe

Looking for an easy Gratin of Zucchini & Tomatoes recipe? Learn how to make Gratin of Zucchini & Tomatoes using healthy ingredients.


Submitted by christinavt

Makes 4 servings



From eatingwell.com. garlic, fresh basil leaves, fresh thyme leaves, fresh whole-wheat bread crumbs, sweet onion, ripe tomatoes, red wine vinegar, salt, extra-virgin olive oil, zucchini, ground pepper, freshly grated Parmesan cheese cvt

Recipe Ingredients for Gratin of Zucchini & Tomatoes

3 cloves garlic, crushed
2/3 cup fresh basil leaves
1 teaspoon fresh thyme leaves (2049)
90 g (2 cups) fresh whole-wheat bread crumbs (18075), divided
1/2 cup finely chopped sweet onion, such as Vidalia
3 large ripe tomatoes, diced
1 tablespoon red wine vinegar (117882)
1/4 teaspoon salt, divided
3 tablespoons extra-virgin olive oil, divided
3 medium zucchini (about 1 3/4 pounds total), sliced on the bias about 1/4 inch thick
1 Freshly ground pepper to taste
3 ounces (3/4 cup freshly grated) Parmesan cheese (1033)

Recipe Directions for Gratin of Zucchini & Tomatoes

  1. Preheat oven to 400 F. Coat a 9-by-13-inch baking dish (or similar gratin dish) with cooking spray.

  2. Place garlic, basil and thyme on your chopping board; mince well. Spread half the breadcrumbs evenly in the prepared baking dish. Strew onion over the breadcrumbs. Distribute half the diced tomato over the onion, then sprinkle with half the garlic-herb mixture. Sprinkle with vinegar and 1/8 teaspoon salt.

  3. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add a third of the zucchini; you want it to saute, not stew, so don't crowd it. Saute, turning the pieces once, until golden and not quite tender, 1 to 1 1/2 minutes per side. When the slices are done, use a fork to transfer them to the gratin, overlapping the slices. Cook the remaining zucchini in two batches, each time using 2 teaspoons oil. Strew the remaining tomatoes and garlic-herb mixture over the zucchini. Season with the remaining 1/8 teaspoon salt and a grinding of pepper. Toss the remaining 1 cup breadcrumbs with the remaining 1 tablespoon oil and sprinkle over the gratin.

  4. 4. Bake the gratin until bubbly hot, 20 to 25 minutes. Remove from the oven and immediately sprinkle with Parmesan.

  5. To make fresh breadcrumbs:

  6. Trim crusts from firm sandwich bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/3 cup crumbs.

  7. Per serving: 302 calories; 15 g total fat (3 g sat, 9 g mono); 7 mg cholesterol; 35 g carbohydrate; 11 g protein; 7 g fiber; 532 mg sodium; 885 mg potassium.

Categories

Cheese, Tomatoes, Vegetables, Main Dish, American, Bake, Vegetarian, Sugar-Free

Nutrition Facts
Serving Size 362.4g
Amount Per Serving
Calories
287
Calories from Fat
152
% Daily Value*
Total Fat
16.9g
26%
Saturated Fat
5.1g
25%
Trans Fat
0.1g
Cholesterol
14mg
5%
Sodium
615mg
26%
Potassium
827mg
24%
Total Carbohydrates
22.6g
8%
Dietary Fiber
5.1g
20%
Sugars
8.3g
Protein
13.9g
Vitamin A 35% Vitamin C 75%
Calcium 33% Iron 10%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A-
  Good points
  • Low in cholesterol
  • High in calcium
  • High in manganese
  • High in vitamin A
  • Very high in vitamin C
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