Tomatoes! Zucchini! Summer is upon us, and this is one of our new favorite recipes to use the tomatoes and zucchini that are all around us! Enjoy!
Slightly adapted from Vegetarian Times, July 2009
1 ½ lb. tomatoes, cut into 1/4-inch-thick slices, seeded
1 ½ lb zucchini, cut into 1/4-inch-thick diagonal slices
2 tsp olive oil, divided
4 garlic cloves, thinly sliced
2 Tbsp roughly chopped kalamata olives
¼ cup thinly sliced basil leaves
3/4 oz freshly grated Parmesan cheese, divided
1. Drape tomato slices over colander, sprinkle with salt, and let drain 45 minutes.
2. Spread zucchini on baking sheet, and sprinkle with salt. Let stand 30 minutes to sweat out excess moisture. Rinse well, and pat dry.
3. Preheat oven to 375°F. Heat 1 tsp. oil in nonstick skillet over medium-high heat. Sauté zucchini 3 to 4 minutes, or until golden. Transfer to plate. Do this in 2 batches if necessary.
4. Layer half of zucchini slices in 11×7 inch rectangular baking pan. Top with half of tomatoes. Sprinkle with half of garlic,1 Tbsp olives, half of basil, and 1/2 Parmesan cheese; season with freshly ground black pepper. Repeat with remaining zucchini, tomatoes, garlic, olives, and basil. Drizzle top with 1 tsp oil, and sprinkle with remaining 1/2 cheese. Cover with foil, and bake 10 minutes. Remove foil, and bake 20 minutes more, or until cheese is melted and gratin is bubbling. Let stand 5 minutes before serving.
Total Fat: 5.2 g
Saturated Fat: 1.4 g
Polyunsaturated Fat: 0.6 g
Monounsaturated Fat: 2.8 g
Cholesterol: 3.6 mg
Sodium: 218.0 mg
Potassium: 837.8 mg
Total Carbohydrate: 16.5 g
Dietary Fiber: 4.7 g
Sugars: 3.0 g
Protein: 4.8 g