For a light entree on a summer night, this dish is just the ticket. Salting and draining the zucchini and tomatoes before baking prevents them from releasing excess moisture as they bake, so the gratin stays firm, not soggy.
Servings:4 | Calories:98 | Total Fat:5g | Chol:0mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 5g
8 %
Sat Fat 1g
5 %
Total Carb 13g
4 %
Fiber 4g
16 %
Sugars 7g
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Cholesterol 0mg
0 %
Sodium 86mg
4 %
Protein 4g
7 %
Calories:
32% Olive oil
31% Tomatoes
19% Zucchini
16% Others combined
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Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
Ingredients
1 1/2 pounds tomatoes, cut into 1 / 4- inch slices see savings 2 medium zucchini (1 pound), cut into 1/8 inch diagonal slices see savings 1 tablespoon plus 1 teaspoon olive oil, divided see savings 4 garlic cloves, thinly sliced see savings 2 tablespoons roughly chopped kalamata olives see savings 1/4 cup thinly sliced basil leaves see savings
