Courgette (Zucchini) and Tomato Gratin
Preparation and cooking time: 55 minutes
Thin slices let the flavors meld together easily. The bread crumbs between the layers soak up all the goodness from the tomatoes and the zucchini.... All topped with a golden, cheesy crust. This will be enough for 2 meals.
Ingredients:
- 1 medium zucchini, 9" long (22cm), 350gr, 12.4oz
- 2 garden fresh tomatoes, 500gr, 17.6oz
- 2 tbs fresh chives
- 2 tbs fresh basil
- 1/4 cup bread crumbs, 27gr, 1oz
- 1/2 cup (2oz, 60gr) shredded cheese, 60gr, 2.1oz
- 2 tbs olive oil, 27gr, .95oz
Instructions:
Thinly slice zucchini, about 1/8th inch (.65cm).- Slice tomatoes as thinly as you can, but at least as thin as zucchini.
- Snip herbs.
- Put 1 tbs olive oil in 8 or 9 inch (20 - 25cm) square glass baking dish and swirl around to coat bottom.
- Layer half of the zucchini, then half of the tomatoes, half of the herbs, half of the crumbs and half of the cheese.
- Repeat layers once.
- Drizzle remaining 1 tbs oil over top.
- Cover with foil and bake in 400F (200C) oven for 30 minutes.
- Remove foil and continue to bake for another 15 minutes.
- Serve from baking dish.
Note: This serves 4.
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Nutrition Information |
General Technical Details and Disclaimer:
Measurements in this color are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://www.nal.usda.gov/fnic/foodcomp/search
