Low Fat Tomato and Zucchini Summer Gratin
Celebrate the flavors of summer with this Low Fat Tomato and Zucchini Summer Gratin, a vibrant and healthy dish perfect for light dinners or as a crowd-pleasing side. Featuring freshly sliced zucchini and juicy ripe tomatoes layered with fragrant sautéed onion and garlic, this gratin is seasoned with thyme for an herby kick. A golden topping of panko breadcrumbs and Parmesan adds irresistible crunch without excess fat, making it a guilt-free indulgence. Ready in under an hour, this easy-to-make recipe is oven-baked to perfection and can be garnished with fresh parsley for a pop of color. Ideal for summer gatherings or weeknight meals, this dish is low in fat, high in flavor, and a celebration of seasonal produce.
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Recipe Information
Ingredients
- 3 medium zucchini
- 4 medium ripe tomatoes
- 1 medium onion
- 2 cloves garlic
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon fresh thyme leaves
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup panko breadcrumbs
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Wash the zucchini and tomatoes thoroughly, then slice them into 1/4-inch thick rounds. Set aside.
Peel and finely dice the onion. Mince the garlic cloves.
Heat 1 tablespoon of olive oil in a small skillet over medium heat. Add the diced onion and cook, stirring frequently, until softened, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute, until fragrant. Remove from heat.
Lightly grease a shallow baking dish with 1 teaspoon of olive oil.
Arrange the zucchini and tomato slices in an alternating pattern, slightly overlapping each slice, in the prepared baking dish. Sprinkle the cooked onion and garlic mixture evenly over the top.
Season the vegetables with the fresh thyme, salt, and black pepper.
In a small bowl, mix together the panko breadcrumbs, grated Parmesan cheese, and the remaining 1 tablespoon of olive oil. Sprinkle this mixture evenly over the vegetables.
Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the vegetables are tender and the breadcrumb topping is golden brown.
Remove from the oven and let the gratin cool for 5 minutes before serving. Optionally, garnish with chopped fresh parsley for added color and flavor.
Nutrition Facts
Calories |
186 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.4 g | 11% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 412 mg | 18% | |
| Total Carbohydrate | 23.6 g | 9% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 8.1 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 85 mg | 7% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 730 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
