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Parmesan Zucchini and Tomato Gratin

Parmesan Zucchini and Tomato Gratin - Thinly sliced zucchini and tomatoes, layered and baked with onion & garlic and topped with shredded parmesan.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6
Calories 82kcal
AUTHOR Neli Howard | Delicious Meets Healthy


  • 1 zucchini, thinly sliced
  • 3 medium tomatoes, thinly sliced
  • 1/2 medium onion, chopped
  • 1 clove garlic, minced
  • 1/4 cup shredded Parmesan cheese
  • Salt and pepper to taste
  • Oregano


  • Preheat oven to 350 F.
  • Saute onions until translucent. Add minced garlic and saute for 30 seconds. Transfer 1/3 of the mixture to the bottom of a medium round tart dish (or casserole dish).
  • Layer the tomatoes and zucchini in a circle by alternating a layer of 2 zucchini slices and 1 tomato slice until the dish is filled.
  • Top with remaining onion-garlic mixture. Drizzle with olive oil and sprinkle with salt, black pepper, oregano to taste. Top with the shredded Parmesan cheese.
  • Bake the Parmesan zucchini and tomato gratin in a preheated oven for about 35 minutes, or until lightly browned.


Nutrition Facts
Parmesan Zucchini and Tomato Gratin
Amount Per Serving (123 g)
Calories 82 Calories from Fat 38
% Daily Value*
Fat 4.2g6%
Saturated Fat 2.7g14%
Polyunsaturated Fat 1.5g
Cholesterol 14mg5%
Sodium 376mg16%
Carbohydrates 5.3g2%
Fiber 1.4g6%
Sugar 2.6g3%
Protein 7.2g14%
* Percent Daily Values are based on a 2000 calorie diet.
Course Side Dish
Cuisine American
Keyword Gluten Free, Healthy, Low Carb, Low Fat, Summer, Vegetarian
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