Zucchini Tomato Gratin recipe - ingredients, nutrition and when to eat it
This gratin is made by topping zucchini and tomatoes with cheese and baking them until golden.
This gratin is made by topping zucchini and tomatoes with cheese and baking them until golden. The fresh flavor of the vegetables pairs well with the rich, melted cheese. It's lovely served warm for a light dinner or a weekend lunch.
Western · 35 minutes to cook
Nutrition (per 299.7g serving): 219.9 kcal · protein 12.9g · carbohydrate 13g · fat 14g · sodium 344mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the vegetables release a lot of water, lightly press the sliced zucchini and tomatoes with a paper towel.
Tips: For a more golden cheese topping, turn on the broiler for the last two minutes and watch the color carefully.
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Ingredients (1 serving)
- Korean zucchini — 0.5 pc
- Tomato — 1 pc
- Mozzarella cheese — 40 g
- Olive oil — 1 tsp
- Garlic — 1 clove
- Salt — 0.5 g
- Ground black pepper — 0.2 g
- Basil — 2 sheet