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Zucchini Gratin

July/August 2013

Your rating: None Average: 3.3 (72 votes)

This delicious zucchini gratin recipe has a delectable crispy Parmesan and breadcrumb topping and is made without any butter or cream, allowing the fresh zucchini flavor to shine. Slice the zucchini uniformly to ensure even cooking.


Zucchini Gratin Recipe

Makes: 4 servings, 1 cup each

Serving Size: 1 cup each

Active Time:

Total Time:

Ingredients

  • 2 cloves garlic, minced
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 teaspoon dried marjoram or thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 3 medium zucchini, thinly sliced (1/8 inch)
  • 1/2 cup coarse dry breadcrumbs (see Tip), preferably whole-wheat
  • 1/2 cup grated Parmesan cheese

Preparation

  1. Position rack in lower third of oven; preheat to 450°F. Coat a 7-by-11-inch baking dish (or similar size 2- to 2 1/2-quart dish) with cooking spray.
  2. Combine garlic, 1 tablespoon oil, marjoram (or thyme), salt and pepper in a large bowl. Add zucchini; toss until evenly coated. Transfer to the prepared baking dish.
  3. Roast the zucchini until softened and starting to wilt in spots, about 15 minutes.
  4. Meanwhile, combine breadcrumbs, Parmesan and the remaining 2 tablespoons oil in the bowl. Sprinkle the breadcrumb mixture over the zucchini and continue to bake until the topping is crisp, about 15 minutes more.

Tips & Notes

  • To make your own fresh breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. To make fine breadcrumbs, process until very fine. To make dry breadcrumbs, spread coarse or fine breadcrumbs on a baking sheet and bake at 250°F until dry, about 10 to 15 minutes. One slice of bread makes about 1/2 cup fresh breadcrumbs or about 1/3 cup dry breadcrumbs. For store-bought coarse dry breadcrumbs we like Ian’s brand, labeled “Panko breadcrumbs.” Find them at well-stocked supermarkets.

Nutrition

Per serving: 201 calories; 14 g fat (3 g sat, 9 g mono); 9 mg cholesterol; 13 g carbohydrates; 0 g added sugars; 7 g protein; 2 g fiber; 322 mg sodium; 406 mg potassium.

Nutrition Bonus: Vitamin C (45% daily value).

Carbohydrate Servings: 1

Exchanges: 1/2 starch, 1 vegetable, 1/2 lean meat, 2 fat


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Recipe Categories

Ease of Preparation
Easy
Type of Dish
Side dish, vegetable
Total Time
45 minutes or less
Ethnic/Regional
American
Servings
4
Main Ingredient
Vegetarian, other
Preparation/ Technique
Bake
Meal/Course
Dinner

Publication
July/August 2013
20 minute dinner recipes
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