Gratin of Zucchini and Yellow Squash

Ingredients

• 2 small zucchini, about 3/4 pound
• 2 small yellow squash, about 3/4 pound
• 2 tablespoons olive oil
• ½ cup finely chopped onion
• 2 teaspoons finely chopped garlic
• 2 sprigs fresh thyme, chopped, or 1/2 teaspoon dried
• Salt and freshly ground pepper to taste
• 3 medium-size ripe tomatoes, cored and cut into thin slices
• 2 tablespoons basil leaves cut into small strips
• 2 tablespoons freshly grated Parmesan cheese

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    160 calories; 9 grams fat; 2 grams saturated fat; 5 grams monounsaturated fat; 0 grams polyunsaturated fat; 17 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 5 grams protein; 4 milligrams cholesterol; 112 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

4 servings

Preparation

1. Preheat the broiler.
2. Rinse the zucchini and squash and pat them dry. Trim off the ends but do not peel them. Slice them in thin slices crosswise.
3. Heat 1 tablespoon olive oil in a nonstick skillet and when hot add the zucchini, squash, onion, garlic and thyme. Saute over high heat, shaking the pan and tossing the vegetables gently. Add salt and pepper and cook for a total of 5 minutes.
4. Spoon the mixture into a casserole or baking dish. Smooth the top and arrange the sliced tomatoes in a circular pattern to cover the top. Add salt and pepper and sprinkle with the strips of basil leaves and the cheese. Drizzle the remaining oil over all.
5. Place under the broiler for 3 to 4 minutes or until light brown.

• This recipe is very good as a cold leftover.

15 minutes