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
Nutrition Facts
Parmesan Zucchini and Tomato Gratin
Amount Per Serving (123 g)
Calories 82Calories 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.