Parmesan Zucchini & Tomato Gratin

The idea to make this parmesan zucchini and tomato gratin recipe popped into my head when I realized that I still had some squash left over from when I made the mixed vegetable salad last week. Fresh produce can be pricey and I don’t have the room to plant my own garden, so I’m always trying to use up every last bit of the things that I buy at the grocery store.

To make this gratin recipe, you’ll need very thin slices of zucchini and tomato. While it’s possible to cut thin slices with a sharp knife, and I could have done so, it takes quite a bit of work. Instead, I was fortunate enough to get a fantastic mandoline from Kohl’s to help me do the job in a quick fashion.

Mandolines can seem intimidating to some people, but honestly, they aren’t at all difficult to use. The concern is that they can be dangerous if used improperly, so if you’re going to invest in one, be sure that it has built in safety features like a blade guard and a food holder with nice long spikes to hold the food firmly.

No matter how skilled you are in the kitchen, do your digits a favor and use the food guard. Every time… Unless you want to risk taking a trip to the emergency room with a finger tip dangling from your hand. You should ask my assistant Chef Becca about that some time. She learned the hard way. Ouch.

Parmesan Zucchini and Tomato Gratin

 

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Prep time

10 mins

Cook time

40 mins

Total time

50 mins

 

Author: Andres Regalado

Serves: 6

Ingredients

• 3 medium zucchinis
• 2 medium tomatoes
• ½ cup onions, chopped
• ½ cup parmesan cheese, shredded
• 2 tablespoons olive oil
• 2 tablespoons garlic, minced
• ½ teaspoon salt
• 1 teaspoon garlic powder
• 2 teaspoons basil

Instructions

1. Preheat oven to 350.
2. Sauté onions until fragrant and translucent, then add garlic, sauté another 1-2 minutes. Transfer to bottom of medium casserole dish.
3. Using a mandoline slicer (or knife) create slices of both the tomatoes and zucchinis.
4. Alternate between a layer of 2 zucchini slices and one tomato slice until the dish is filled.
5. Drizzle olive oil over the top and sprinkle with seasonings. Then cover with parmesan cheese.
6. Bake for 40 minutes or until lightly browned.

Notes

Serving size: 1 serving (Total recipe makes 6 servings)
Protein 7.00g, Fat 7.88g, Cals 114, Carbs 7.37g, Fiber 1.83g -- NET CARBS: 5.54g

3.2.2925

This post is sponsored by FitFluential on behalf of Kohl’s.