Gratin of Zucchini & Tomatoes
Gratin of Zucchini & Tomatoes is a side dish that serves 4. One serving contains 385 calories, 15g of protein, and 18g of fat. For $2.04 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. This recipe from Eating Well has 312 fans. From preparation to the plate, this recipe takes roughly 45 minutes. If you have olive oil, fresh thyme leaves, parmesan cheese, and a few other ingredients on hand, you can make it. With a spoonacular score of 91%, this dish is great. Try Zucchini e Pomodori Gratinati (Zucchini and Tomato Gratin), Gratin with Tomatoes, Eggplant and Chard, and Cauliflower Gratin with Tomatoes, Capers, and Feta for similar recipes.
Servings: 4
Preparation duration: 25 minutes
Cooking duration: 20 minutes
Ingredients:
2/3 cup fresh basil leaves
1 teaspoon fresh thyme leaves
3 cloves garlic, crushed
3 tablespoons extra-virgin olive oil, divided
3/4 cup freshly grated Parmesan cheese
Freshly ground pepper, to taste
1 tablespoon red-wine vinegar
1/4 teaspoon salt, divided
1/2 cup finely chopped sweet onion, such as Vidalia
3 large ripe tomatoes, diced
2 cups fresh whole-wheat breadcrumbs, (see Tip), divided
3 medium zucchini, (about 1 3/4 pounds total), sliced on the bias about 1/4 inch thick
Equipment:
baking pan
oven
cutting board
frying pan
Cooking instruction summary:
Preheat oven to 400F. Coat a 9-by-13-inch baking dish (or similar gratin dish) with cooking spray.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.Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add a third of the zucchini; you want it to saut, not stew, so don't crowd it. Saut, 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.Bake the gratin until bubbly hot, 20 to 25 minutes. Remove from the oven and immediately sprinkle with Parmesan.
Step by step:
1. Preheat oven to 400F. 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.
3. 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.
4. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.
5. Add a third of the zucchini; you want it to saut, not stew, so don't crowd it. Saut, 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.
6. Bake the gratin until bubbly hot, 20 to 25 minutes.
7. Remove from the oven and immediately sprinkle with Parmesan.
Nutrition Information:
covered percent of daily need
