Zucchini-Gremolata Gratin

By Debe Pendice

Ingredients
  • 2 lbs. zucchini, thinly sliced

  • 2 tablespoons chopped fresh parsley leaves

  • 2 teaspoons chopped garlic

  • 1 lemon, zested and juiced

  • 1/2 cup halved grape tomatoes

  • 1 cup itailian-seasoned bread crumbs

  • 1/4 cup each Asiago cheese and toasted pine nuts

Directions
  1. Heat oven to 350 degrees F. In pot, cook zucchini in boiling water 3 minutes; drain.

  2. Combine parsley, garlic and 1 teaspoon lemon zest. In separate bowl, combine tomatoes and 1 tablespoon garlic mixture.

  3. Add remaining ingredients to garlic mixture. In a 2 qt. greased casserole dish, layerzucchini and nut mixture, coating layers with cooking spray. Bake 20 minutes. Top with tomato mixture.


Nutritional Facts

Servings
8
Per Serving
Calories
127
Protein
4 g
Carbohydrates
13 g
Fiber
2 g
Cholesterol
312 mg
Sodium
282 mg
Total Fat
7 g(1 g sat
0 g trans)

lunch zucchini tomatoes asiago cheese pine nuts dairy free dinner side side dish vegetables vegetarian calcium vitamin d low carb

2 replies

apanda
apanda 2009-06-13 10:34:20 -0500 Report

Thanks Debe. Sounds like another good one! I have everything here to make it now so I think it will be tonights dinner!! :)

Avera
Avera 2009-06-07 00:33:26 -0500 Report

I will have to make a special visit to the wine and cheese store for the Asiago cheese but it will be worth it. This sounds so yummy.