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Vegetable Gratin (Gluten Free)
Source: dLife

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

Prep Time: 15 minutes
Cook Time: 25 minutes
Difficulty: Easy

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
2 Fat , 2 Vegetables , 1 1/2 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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1 cup  bread crumbs
0 1/4 cup  grated Parmesan cheese
1 tbsp  olive oil
1 tsp  italian seasoning
3 each  medium zucchini
6 each  medium garlic cloves
0 1/2 cup  fresh basil
3 each  medium tomatoes
1 tbsp  balsamic vinegar
1 pinch  salt
0 1/4 cup  black pepper
4 oz  Cheese, mozzarella, whole milk, slice
1 each  cooking spray
  1. Preheat oven to 350°F.
  2. In small bowl, mix breadcrumbs, parmesan cheese, 1 teaspoon olive oil, and Italian seasoning. Set aside.
  3. In large sauté pan, heat 2 teaspoons olive oil over medium. Add zucchini and garlic. Sauté until zucchini is golden brown, yet crisp.
  4. Remove from heat and allow vegetables to cool slightly.
  5. 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.
  6. Sprinkle salt and pepper over tomatoes, to taste. Top with breadcrumbs.
  7. Bake 20-25 minutes, until thoroughly heated.

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