Zucchini and tomato Gratin

By Eattolive2014

Serves 4
per serving 198 calories, 8 g fat, 7 g protein, 26 g carbohydrates, 2 g fiber, 50 mg sodium

Ingredients

• Substitute 1/4 cup grated parmesan or romano for the asiago cheese, if desired.
• 1 tbsp. extra virgin olive oil
• 6 garlic cloves minced
• 2 tbsp. fine chopped onion
• 2 fresh basil leaves, chopped
• 1/2 cup white rice
• 2 small zucchini, sliced 1/4 inch thick or thinner
• 4 medium tomatoes sliced 1/2 inch thick
• 1 cup boiling water
• salt and freshly ground black pepper
• 1/2 cup grated asiago cheese

Preparation

Step 1

preheat the oven to 375 degrees put the oil in an 8 inch square baking dish and spread to coat the bottom. sprinkle the garlic, onion and basil over the oil. spread the rice over the top. layer the zucchini and tomato slices over the rice, and pour the boiling water over the top.

season with salt and pepper




bake for 20 minutes. sprinkle the cheese over the top and bake another 10 to 15 minutes. or until the cheese is golden brown and the vegetables and rice are cooked.