Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

zucchini and tomato gratin

(1 RATING)
78 Pinches
Empebi avatar
Martinez, GA
Updated on Jun 14, 2014

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.

prep time 10 Min
cook time 35 Min
method Bake
yield 4 serving(s)

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 2 cloves garlic, minced
  • 2 tablespoons finely chopped onion
  • 2 - fresh basil leaves, chopped
  • 1/2 cup white rice
  • 2 small zucchini, sliced 1/4" thick
  • 4 medium tomatoes, sliced 1/2" thick
  • 1 cup boiling water
  • - salt and freshly ground black pepper
  • 1/2 cup 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 1
    Preheat oven to 375 degrees F.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 5
    Per 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Comment & Reviews

ADVERTISEMENT
Just A Pinch Sweepstakes