zucchini and tomato gratin
(1 rating)
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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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(1 rating)
yield
4 serving(s)
prep time
10 Min
cook time
35 Min
method
Bake
Ingredients For zucchini and tomato gratin
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1 Tbspextra-virgin olive oil
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2 clovegarlic, minced
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2 Tbspfinely chopped onion
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2fresh basil leaves, chopped
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1/2 cwhite rice
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2 smzucchini, sliced 1/4" thick
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4 mdtomatoes, sliced 1/2" thick
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1 cboiling water
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salt and freshly ground black pepper
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1/2 cgrated asiago cheese
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substitute 1/4 cup grated parmesan or romano for the asiago cheese, if desired.
How To Make zucchini and tomato gratin
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1Preheat oven to 375 degrees F.
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2Put oil in an 8-inch square baking dish, and spread to coat the bottom; sprinkle the garlic, onion and basil over the oil.
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3Spread 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.
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4Bake 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.
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5Per Serving: 198 calories, 8 g fat; 7 g protein; 26 g carbohydrates; 2 g fiber; 50 mg sodium
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Zucchini and Tomato Gratin:
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