YIELD: 4 servings, 1 cup each
ACTIVE TIME: 15 minutes
TOTAL TIME: 45 minutes
This delicious zucchini gratin recipe has a delectable crispy Parmesan and breadcrumb topping and is made without any butter or cream, allowing the fresh zucchini flavor to shine. Slice the zucchini uniformly to ensure even cooking.
- 2 cloves garlic, minced
- 3 Tbsp. extra virgin olive oil, divided
- 1 tsp. dried marjoram or thyme
- ¼ tsp. salt
- ¼ tsp. freshly ground pepper
- 3 medium zucchini, thinly sliced (1/8 inch)
- ½ cup coarse dry breadcrumbs, preferably whole-wheat
- ½ cup grated Parmesan cheese
- Position rack in lower third of oven; preheat to 450°F. Coat a 7×11-inch baking dish (or similar size 2- to 2½-quart dish) with cooking spray.
- Combine garlic, 1 Tbsp. oil, marjoram (or thyme), salt, and pepper in a large bowl. Add zucchini; toss until evenly coated. Transfer to the prepared baking dish.
- Roast the zucchini until softened and starting to wilt in spots, about 15 minutes.
- Meanwhile, combine breadcrumbs, Parmesan, and the remaining 2 Tbsp. oil in the bowl. Sprinkle the breadcrumb mixture over the zucchini and continue to bake until the topping is crisp, about 15 minutes more.
- To make your own fresh breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. To make fine breadcrumbs, process until very fine. To make dry breadcrumbs, spread coarse or fine breadcrumbs on a baking sheet and bake at 250°F until dry, about 10 to 15 minutes. One slice of bread makes about ½ cup fresh breadcrumbs or about 1/3 cup dry breadcrumbs.
201 calories, total fat: 14 g,
saturated fat: 3 g, cholesterol: 9 mg, carbohydrates: 13 g, fiber: 2 g, total
sugars: 4 g, added sugars: 0 g, protein: 7 g, sodium: 322 mg, potassium: 406
folate: 37 mcg, calcium: 141 mg
Carbohydrate Servings: 1
Recipe by EatingWell. © Meredith Corp. All rights reserved. Used with permission.