It’s almost the end of zucchini season, and I am making the most of the gorgeous, firm zucchinis I can still find at the farmer’s market. This zucchini tomato gratin is delicious, gorgeous, and fairly easy to make. Leftovers are very good the next day, gently reheated or even cold.
Prep and Cool time
ecipe type: Sides, Gluten-Free, Low-Carb, Primal
Yield: 2 servings
- Olive oil spray (Whole foods has one with no additives)
- 2 medium firm zucchinis
- 2 medium firm tomatoes
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- ¼ cup shredded Parmesan
- Preheat oven to 400 degrees F. Spray a 1.5-quart casserole dish with olive oil.
- Using a sharp knife, slice the zucchinis and tomatoes crosswise, ¼-inch thick. If your tomatoes are large, cut each slice in half for easier layering.
- Alternate layers of the tomatoes and zucchini in the baking dish. Sprinkle with the salt, pepper, garlic powder and dried thyme.
- Generously spray the vegetables with olive oil. Sprinkle with the Parmesan.
- Bake the gratin until golden-brown, about 30 minutes. Carefully drain the juices from the bottom and serve.
Nutrition Per Serving
Calories: 163; Fat: 10g; Saturated fat: 2g; Carbohydrates: 15g; Sugar: 4g;Sodium: 467mg; Fiber: 5g; Protein: 6g