Zucchini and Tomato Gratin

This Zucchini and Tomato Gratin is a delightful Italian dish that combines layers of fresh zucchini and ripe tomatoes, baked to perfection with a golden, cheesy topping. It's a low-carb option that's not only satisfying but also bursting with flavor, making it a perfect dinner choice for health-conscious diners.

Ingredients

• Zucchini - 2 medium (about 300g)
• Tomatoes - 2 medium (about 250g)
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Fresh basil - 10 leaves, chopped
• Parmesan cheese - 50g, grated
• Mozzarella cheese - 100g, shredded
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon

Steps

1. Preheat your oven to 190°C (375°F).
2. Wash the zucchini and tomatoes. Slice the zucchini into thin rounds and the tomatoes into thin slices.
3. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
4. In a baking dish, layer half of the zucchini slices, followed by half of the tomato slices. Sprinkle with salt, pepper, and half of the chopped basil.
5. Drizzle with 1 tablespoon of olive oil, then add the remaining zucchini and tomato slices on top. Season again with salt and pepper, and top with the rest of the basil.
6. In a bowl, mix the grated Parmesan and shredded mozzarella cheese together, then sprinkle evenly over the top of the gratin.
7. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
8. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
9. Allow to cool for a few minutes before serving.

Nutrition

• Calories: 250
• Protein: 12 g
• Carbs: 10 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 400 mg
• Cholesterol: 30 mg
• Total Fat: 18 g
• Saturated Fat: 6 g
• Unsaturated Fat: 10 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins A and C from tomatoes and zucchini.
• Low in carbohydrates, making it suitable for low-carb diets.

Tags