Tomato And Zucchini Gratin
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Fruits | 6 | Servings | ||
INGREDIENTS
| 3 | lb | Ripe plum tomatoes |
| 3 | lb | Firm zucchini |
| 1/2 | c | Dried bread crumbs |
| 1/4 | c | Freshly grated Parmesan |
| cheese | ||
| 2 | T | Chopped fresh flat leaf |
| parsley | ||
| 1 | T | Chopped fresh thyme |
| 1 | T | Chopped fresh oregano |
| Salt and freshly ground | ||
| black pepper to taste | ||
| 1/4 | c | Fruity olive oil |
INSTRUCTIONS
Slice the tomatoes and zucchini into 1/4-inch thick round slices, as uniformly as you can. On a cookie sheet or ovenproof platter, overlap the tomato and zucchini in a decorative pattern, like red an d green shingles on a gingerbread house. Blend all the dry ingredients together, then scatter them evenly over the tomatoes and zucchini. Sprinkle the olive oil on top and bake in a 375 degree oven u ntil golden and crusty, about 20 minutes. Present the platter or sheet at the table, using a cake server or metal spatula to slide several overlapping pieces onto each diner's plate. From Michael's Place Show # 1A23 Recipe by: Michael Lomonaco Posted to MC-Recipe Digest V1 #533 by "Master Harper Gaellon" <gaellon@inch.com> on Mar 21, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 219
Calories From Fat: 93
Total Fat: 10.6g
Cholesterol: 28.6mg
Sodium: 630.4mg
Potassium: 668.3mg
Carbohydrates: 15.9g
Fiber: 3.3g
Sugar: 6.6g
Protein: 16.6g