RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1826
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| Recipe Name: |
Tomato and Zucchini Gratin |
| Source: |
Sara Moulton, FoodTV |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2007-05-06
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
20.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
375 |
Approx. Cost/Serving: |
$1.94
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
2 Tablespoons parsley, flat-leaf chopped
1 Tablespoon oregano, fresh chopped
1 to taste salt and pepper
0.25 Cup oil, olive
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Directions:
Preheat the oven to 375 degrees. Slice the tomatoes and zucchini into ΒΌ-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 and green shingles on a gingerbread house.
Blend all the dry ingredients together, and then scatter them evenly over the tomatoes and zucchini. Sprinkle the olive oil on top and bake until golden and crusty, about 20 minutes. Present the platter or, using a cake server or metal spatula, slide several overlapping pieces onto each diner's plate. |
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| Nutrition per Serving: |
| Calories: |
161 |
Total Carbs: |
26.3 |
Net Carbs: |
0.0 |
| Cholesterol: |
4.2 |
Fat: |
4.6 |
Protein: |
9.67 |
| Fiber: |
8.10 |
Sodium: |
89.23 |
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