Tomato & Zucchini Gratin
Taste good and easy to cook!
Yield
2 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
tomatoes
|
|
| 3 | pounds |
zucchini
|
|
| ½ | cup |
bread crumbs
|
|
| ¼ | cup |
Parmesan cheese
grated |
|
| 2 | tablespoons |
parsley leaves
chopped |
|
| 1 | tablespoon |
thyme
chopped |
*
|
| 1 | tablespoon |
oregano
chopped |
|
| 1 | x |
olive oil
as needed |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
tomatoes
|
|
| 1.4 | kg |
zucchini
|
|
| 118 | ml |
bread crumbs
|
|
| 59 | ml |
Parmesan cheese
grated |
|
| 3E+1 | ml |
parsley leaves
chopped |
|
| 15 | ml |
thyme
chopped |
*
|
| 15 | ml |
oregano
chopped |
|
| 1 | x |
olive oil
as needed |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Slice the tomatoes and zucchini into quarter inch slices.
Overlap them on an oiled sheet tray.
Mix all of the remaining ingredients except the oil and sprinkle over the vegetables.
Drizzle with olive oil and then bake at 375℉ (190℃) for 20 minutes.
