Zucchini And Tomato Gratin Recipe

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Zucchini and Tomato Gratin

Diana Perry

By
@Empebi

This year we have two tomato plants that are trying to imitate Jack's Bean Stalk! I know I will be needing some new ways to enjoy all those tomatoes and this looks like something we'd really like.


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Comments:

Serves:

4

Prep:

10 Min

Cook:

35 Min

Method:

Bake

Ingredients

1 Tbsp
extra-virgin olive oil
2 clove
garlic, minced
2 Tbsp
finely chopped onion
2
fresh basil leaves, chopped
1/2 c
white rice
2 small
zucchini, sliced 1/4" thick
4 medium
tomatoes, sliced 1/2" thick
1 c
boiling water
salt and freshly ground black pepper
1/2 c
grated asiago cheese
substitute 1/4 cup grated parmesan or romano for the asiago cheese, if desired.

Directions Step-By-Step

1
Preheat oven to 375 degrees F.
2
Put oil in an 8-inch square baking dish, and spread to coat the bottom; sprinkle the garlic, onion and basil over the oil.
3
Spread rice over the top; layer the zucchini and tomato slices over the rice, and pour the boiling water over the top; season with salt and pepper to taste.
4
Bake for 20 minutes; sprinkle the cheese over the top and bake for another 10-15 minutes, or until the cheese is golden brown, and the vegetables and rice are cooked.
5
Per Serving: 198 calories, 8 g fat; 7 g protein; 26 g carbohydrates; 2 g fiber; 50 mg sodium

About this Recipe