View cart background image
0
items
Free Shipping Over $49
America
Advertisement
Get Timely and Delicious Recipe Updates
 
Cooking.com Shopping Ideas For You

Gratin of Zucchini & Tomatoes

Source: © EatingWell Magazine
Recipe Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rate/Review this Recipe
Active Time:  25 Minutes
Total Time:  45 Minutes
  4 servings
Two of summer's stellar vegetables are layered here, along with a few other choice ingredients, to make a delicious baked gratin. As soon as it's pulled from the oven, fresh Parmesan cheese is sprinkled over the top.
RECIPE INGREDIENTS
3 cloves  garlic, crushed
2/3 cup  fresh basil leaves
1 teaspoon  fresh thyme leaves
2 cups  fresh whole-wheat breadcrumbs (see Tip), divided
1/2 cup  finely chopped sweet onion, such as Vidalia
3   large ripe tomatoes, diced
1 tablespoon  red-wine vinegar
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
Freshly ground pepper to taste
3/4 cup  freshly grated parmesan cheese

Tip: : To make fresh breadcrumbs:
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.
Gratin of Zucchini & Tomatoes Recipe at Cooking.com
DIRECTIONS
Preheat oven to 400°F. 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 sauté, not stew, so don't crowd it. Sauté, 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.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 12/01/2008
Part of These Recipe Collections Find Similar Recipes »
 30-Minute Casseroles
 Summer Casseroles
Nutrition Facts per Serving
Yield:   4 servings
Calories: 302
Fat. Total: 15g
Protein: 12g
Carbohydrates, Total: 31g
Fat, Saturated: 3g
Fiber: 7g
Cholesterol: 7mg
Sodium: 514mg
% Cal. from Fat: 45%
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 

Follow Cooking.com

Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards
NEXT: WANNA COOKIE?

NEXT: WANNA COOKIE?

Who doesn't? Get recipes now.