Zucchini and Tomato Gratin

Zucchini And Tomato Gratin

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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.

Rating:

★★★★★ 1 vote

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.

How to Make Zucchini and Tomato Gratin

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

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About Zucchini and Tomato Gratin




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