Zucchini and Tomato Gratin

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Yields 4 servings


1 tablespoon olive oil
2 cloves crushed garlic
2 tablespoons chopped onion
2 sprigs chopped basil
½ cup uncooked brown rice
¾ cup water
2 small zucchini, sliced ¼ quarter inch thick
4 medium tomatoes, sliced ½ inch thick
Salt and pepper to taste
½ cup grated Asiago cheese, or ¼ cup grated
Parmesan or Romano


Preheat oven to 375 degrees. Heat olive oil in gratin dish or ovenproof skillet. Sprinkle garlic, onion and basil on top of oil. Add rice and water. Layer zucchini and tomato over rice. Add salt and pepper to taste. Bake 20 minutes. Preheat broiler. Sprinkle cheese over top, broil until golden brown. Serve at once.

Calories 198; Fat 8g; Sodium 50mg; Carbohydrates 26g; Fiber 2g; Protein 7g