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Zucchini Tomato Gratin Recipe

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This recipe for Zucchini Tomato Gratin, by , is from The Not So Little Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Julia Little

Category:
Category:

Ingredients:  
Ingredients:  
1 tbsp. extra-virgin olive oil
2 cloves garlic,minced
2 tbsp. finely chopped onion
2 fresh basil-leaves, chopped
1/2 cup white rice
small zucchini, sliced 1/4 inch thick
4 medium tomatoes, sliced 1/2 inch thick
1 cup boiling water
Salt and freshly ground black pepper
1/2cup grated Asiago cheese

Directions:
Directions:
1. Preheat the oven to 375 degrees F. Put the oil in an 8-inch square baking dish and spread to coat the bottom. Sprinkle the garlic, onion and basil over the oil. Spread the rice over the top. Layer the zucchini and tomato slices over the rice,and pour the boiling water over the top. Season with salt and pepper. 2. Bake for 20 minutes. Sprinkle the cheese over the top and bake for another 10 to 15 minutes, or until the cheese is golden brown and the vegetables and rice are cooked. Serves 4.
Per serving: 198 calories, 8 g fat, 7 g protein. 26 g carbohydrates, 2
fiber, 50 mg sodium

Number Of Servings:
Number Of Servings:
4

 

 

 

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