Zucchini-Tomato Gratin
As part of Saagara’s Spicy Muse Project, we want to celebrate Stress Awareness Month by helping you conquer your stress. We will be posting one stress-relieving recipe a day we have collected from various sources that have inspired us. Enjoy!
Recipe and Photo found in Vegetarian Times Issue: July 1, 2009 p.64
It was hot in Ann Arbor Sunday. I made this entrée and it was perfect for the humid night. Tomatoes are rich in vitamin C and A, two nutrients that are helpful energy sources. Zuchiini is rich in manganese, B-6, and C.
The recipe recommends salting and draining the zucchini and tomatoes before baking, which prevents them from releasing excess moisture as they bake, so the gratin stays firm, not soggy.
Ingredients: (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 Tbs. plus 1 tsp. olive oil, divided
- 4 garlic cloves, thinly sliced
- 2 Tbs. roughly chopped kalamata olives
- 1/4 cup thinly sliced basil leaves
- 3/4 cup grated Parmesan cheese (1 1/2 oz.), divided
Directions
- Drape tomato slices over colander, sprinkle with salt, and let drain 45 minutes.
- Spread zucchini on baking sheet, and sprinkle with salt. Let stand 30 minutes to sweat out excess moisture. Rinse well, and pat dry.
- 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.
- Layer half of zucchini slices in 8-inch-square baking pan. Top with half of tomatoes. Sprinkle with half of garlic, 1 Tbs. 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.
Nutritional Information
Per 3/4-cup serving: Calories: 165, Protein: 9g, Total fat: 10g, Saturated fat: 3g, Carbs: 12g, Cholesterol: 13mg, Sodium: 303mg, Fiber: 3g, Sugars: 6g
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