Gratin of Zucchini & Tomatoes
Two of summer's stellar vegetables are layered here, along with a few other choice ingredients, to make a delicious baked gratin. As soon as it's pulled from the oven, fresh Parmesan cheese is sprinkled over the top.
Source: EatingWell Magazine, Summer 2003
Gallery
Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
Tip: To make fresh breadcrumbs:
Trim crusts from firm sandwich bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/3 cup crumbs.
Nutrition Facts
Per Serving:
297 calories; protein 11.9g; carbohydrates 31g; dietary fiber 6.2g; sugars 9.7g; fat 15.2g; saturated fat 3.3g; cholesterol 6.8mg; vitamin a iu 1883.7IU; vitamin c 48.8mg; folate 82.2mcg; calcium 229.5mg; iron 2.3mg; magnesium 80.4mg; potassium 874.7mg; sodium 503.5mg; thiamin 0.3mg; added sugar 2g.
Exchanges:
1 1/2 starch, 2 vegetable, 1/2 medium-fat protein, 2 fat