Zucchini-Tomato Gratin - 12g Carbs, 3g Fiber, 6g Sugar
From: www.vegetariantimes.com - July 2009
For a light entree on a summer night, this dish is just the ticket.
Salting and draining the zucchini and tomatoes before baking prevents
them from releasing excess moisture as they bake, so the gratin stays
firm, not soggy.
Serves: 4
1 1/2 lb tomatoes, cut into 1/4-inch-thick slices
2 medium zucchini (1 lb), cut into 1/8-inch-thick diagonal slices
1 Tbsp PLUS 1 tsp olive oil, divided
4 garlic cloves, thinly sliced
2 Tbsp roughly chopped kalamata olives
1/4 cup thinly sliced basil leaves
3/4 cup grated Parmesan cheese (1 1/2 oz), divided
1. Drape tomato slices over colander, sprinkle with salt, and let
drain 45 minutes.
2. Spread zucchini on baking sheet, and sprinkle with salt. Let
stand 30 minutes to sweat out excess moisture. Rinse well, and
pat dry.
3. Preheat oven to 375°F. Heat 1 tsp. oil in nonstick skillet over
medium-high heat. Sauté zucchini 3 to 4 minutes, or until golden.
Transfer to plate. Do this in 2 batches if necessary, adding more
oil between batches.
4. Layer half of zucchini slices in 8-inch-square baking pan. Top
with half of tomatoes. Sprinkle with half of garlic, 1 Tbsp olives,
half of basil, and ı/4 cup Parmesan cheese; season with freshly
ground black pepper. Repeat with remaining zucchini, tomatoes,
garlic, olives, and basil. Drizzle top with 1 Tbs. oil, and sprinkle
with remaining 1/2 cup cheese. Cover with foil, and bake 10 minutes.
Remove foil, and bake 20 minutes more, or until cheese is melted and
gratin is bubbling. Let stand 5 minutes before serving.
Serves: 4
Serving Size: 3/4 cup
nutritional information
165 Calories, 10g Total Fat, 3g Saturated Fat, 13mg Cholesterol,
9g Protein, 3003mg Sodium, 12g Carbs, 3g Fiber, 6g Sugar
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