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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Vegetable Gratin (Gluten Free)

Source: dLife

Fresh zucchini, tomato and garlic baked with a topping of gluten free breadcrumbs.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	401.6

Total Carbs	34.9 g

Dietary Fiber	5.3 g

Sugars	7.0 g

Total Fat	19.3 g

Saturated Fat	8.4 g

Unsaturated Fat	0.9 g

Potassium	581.4 mg

Protein	21.2 g

Sodium	659.0 mg

Dietary Exchanges 19.3 Fat, 1.9 Vegetables, 1.3 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 tbsp olive oil 1.0
1 tsp italian seasoning 3.0
3 each medium zucchini 6.0
6 each medium garlic cloves 0.5
0 1/2 cup fresh basil 3.0
3 each medium tomatoes 1.0
1 tbsp balsamic vinegar 1.0
1 pinch salt 0.25
0 1/4 cup black pepper 4.0
4 oz Cheese, mozzarella, whole milk, slice 1.0
1 each cooking spray 1.0
1 cup bread crumbs 0.25
0 1/4 cup grated Parmesan cheese

Directions

Preheat oven to 350°F.
In small bowl, mix breadcrumbs, parmesan cheese, 1 teaspoon olive oil, and Italian seasoning. Set aside.
In large sauté pan, heat 2 teaspoons olive oil over medium. Add zucchini and garlic. Sauté until zucchini is golden brown, yet crisp.
Remove from heat and allow vegetables to cool slightly.
Coat 9" x13" baking dish with cooking spray. Layer zucchini and garlic on bottom of dish. Sprinkle basil over zucchini. Layer slices of mozzarella cheese then add layer of tomatoes.
Sprinkle salt and pepper over tomatoes, to taste. Top with breadcrumbs.
Bake 20-25 minutes, until thoroughly heated.