Dinner

Summer Vegetable Gratin is for Dinner.

Summer Vegetable Gratin takes 60 minutes to prepare.

Summer Vegetable Gratin takes 60 minutes to cook.

Summer Vegetable Gratin makes 8 servings.

The ingredients for Summer Vegetable Gratin are:

(4) TBLS Olive Oil
(1) pound zucchini, ends trimmed and sliced crosswise into 1/4-inch-thick slices
(1) pound yellow summer squash, ends trimmed ans sliced crosswise into 1/4-inch think slices
(2) tsp. salt
(2) medium onions, halved lengthwise and sliced thin pole to pole (about 3 cups)
(1/4) tsp pepper
(2) medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)
(1) slice Olivers Low Carb bread, torn into quarters (I toasted the bread first)
(1) cup grated parmesan cheese

Here is how you make Summer Vegetable Gratin:

Makes 8 servings1. Heat oven to 400deg. Spray a 13- by 9-inch baking dish with the non-stick spray of your choice.2. Toss zucchini and summer squash slices with 1 teaspoon salt in large bowl; transfer to colander set over bowl. Let stand until zucchini and squash release at least 3 tablespoons of liquid, about 45 minutes. Arrange slices on triple layer paper towels; cover with another triple layer paper towels. Firmly press each slice to remove as much liquid as possible.3. Place tomato slices in single layer on double layer paper towels and sprinkle evenly with 1/2 teaspoon salt; let stand 30 minutes. Place second double layer paper towels on top of tomatoes and press firmly to dry tomatoes.4. Meanwhile, heat 1 tablespoon oil in 12-inch nonstick skillet over medium heat until simmering. Add onions, remaining 1/2 teaspoon salt; and 1/4 tsp pepper; cook, stirring occasionally, until onions are softened and golden brown, 20 to 25 minutes. Set onions aside.5. Combine garlic, 3 tablespoons oil, and remaining pepper in small bowl. In large bowl, toss zucchini and summer squash in half of oil mixture, then arrange in baking disk. Arrange onions in even layer over squash. Slightly overlap tomato slices in single layer on top of onions. Spoon remaining garlic-oil mixture evenly over tomatoes. Bake until vegetables are tender and tomatoes are starting to brown on edges, 40 to 45 minutes.6. Meanwhile, process bread in food processor until finely ground, about 10 seconds. (You should have about 1 cup crumbs.) Combine bread crumbs and Parmesan cheese in medium bowl. Remove baking dish from oven and increase heat to 450deg. Sprinkle bread-crumb mixture even on top of tomatoes. Bake gratin until bubbling and cheese is lightly browned, 5 to 10 minutes. Let sit at room temperature for about 10 minutes before serving.Number of Servings: 8Recipe submitted by SparkPeople user .

The nutritional information for Summer Vegetable Gratin is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 174.9

• Total Fat: 11.0 g
• Cholesterol: 9.8 mg
• Sodium: 834.7 mg
• Total Carbs: 13.6 g
• Dietary Fiber: 3.9 g
• Protein: 7.8 g