Low Fat Tomato and Zucchini Summer Gratin |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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A tasty, healthy and low fat dish for summer. This is my French husband's recipe, he made it up himself, and he hopes people will try it and like it. It is a fast, cheap, good and good-for-you dinner. We eat it as a main course, but it would be equally good as a side dish with grilled meat or fish. Ingredients:
1/2 cup bulgur |
2 lbs zucchini, peeled and thinly sliced |
2 lbs tomatoes, thinly sliced |
1 eggplant, peeled and thinly sliced |
5 cloves crushed garlic |
6 ounces swiss cheese, shredded |
4 tablespoons parsley, chopped |
salt, to taste |
pepper, to taste |
2 teaspoons olive oil |
Directions:
1. Spray a 9 x13 pan with Pam and scatter the bulgur over the bottom, to soak up excess juice.
2. Cover the bottom of the pan with zucchini slices, in a single layer, you are making levels, like lasagna, so don't worry about leftovers.
3. Cover the zucchini with tomato slices, salt, pepper, crushed garlic, a good sprinkling of chopped parsley, and a bit of cheese.
4. Same with the eggplant.
5. Start again, making the same layers in the same order until you are out of ingredients, and ending with some cheese and a touch of olive oil.
6. Bake in a 375-400 degree preheated oven about 40-45 minutes, it depends on the thickness of the slices of your veggies, so be sure to check.
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