Rating: 4 stars
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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.

Source: EatingWell Magazine, July/August 2013

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Recipe Summary test

total:
45 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Position rack in lower third of oven; preheat to 450 degrees F. Coat a 7-by-11-inch baking dish (or similar size 2- to 2 1/2-quart dish) with cooking spray.

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  • 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.

  • Roast the zucchini until softened and starting to wilt in spots, about 15 minutes.

  • 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

Tip: 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 Facts

1 cup
200 calories; protein 6.3g; carbohydrates 13.6g; dietary fiber 2.4g; sugars 3.5g; fat 14g; saturated fat 3.1g; cholesterol 8.6mg; vitamin a iu 404.4IU; vitamin c 26.9mg; folate 36.4mcg; calcium 115.3mg; iron 1.1mg; magnesium 31mg; potassium 411.9mg; sodium 349.4mg; thiamin 0.1mg.

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

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