Recipe courtesy of Michael Lomonaco
Tomato and Zucchini Gratin
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- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 225
- Total Fat
- 12 g
- Saturated Fat
- 3 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 6 g
- Sugar
- 12 g
- Protein
- 8 g
- Cholesterol
- 4 mg
- Sodium
- 1119 mg
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 225
- Total Fat
- 12 g
- Saturated Fat
- 3 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 6 g
- Sugar
- 12 g
- Protein
- 8 g
- Cholesterol
- 4 mg
- Sodium
- 1119 mg
Ingredients
Directions
- Slice the tomatoes and zucchini into 1/4-inch thick round slices, as uniformly as you can. On a cookie sheet or ovenproof platter, overlap the tomato and zucchini in a decorative pattern, like red and green shingles on a gingerbread house. Blend all the dry ingredients together, then scatter them evenly over the tomatoes and zucchini. Sprinkle the olive oil on top and bake in a 375 degree oven until golden and crusty, about 20 minutes. Present the platter or sheet at the table, using a cake server or metal spatula to slide several overlapping pieces onto each diner's plate.;
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