A summer vegetable dish
Start by slicing the fennel and mincing garlic. Put them in a heavy pot with about 1 tablespoon vegetable oil, season with salt and pepper, and cook them slowly, for about 40 minutes, until their crunch is gone. (Can skip step if no fennel available; accelerate garlic saute)
Place the fennel-garlic mixture in the bottom of the baking dish.
Add about 1/3 of the thyme and rosemary leaves.
Next, layer the raw zucchini, squash, and tomato slices on top of the fennel-onion mixture. Layer so that the color of each vegetable iis visible. Pack the vegetables tightly—since they will shrink during cooking.
Season lightly with salt and pepper. Sprinkle with the grated parmesan cheese, and another 1/3 of the thyme and rosemary.
Cook in a 375° oven for 45–60 minutes. The juices will be bubbling and it will start to brown sure. t About 15 minutes before the end of the cooking time, break up the goat cheese over the top and continue baking.
When finished, add the remaining herbs and drizzle with good olive oil. Let the gratin rest for 10–15 minutes before serving.
This dish can be prepared a day in advance: just leave off the goat cheese, finishing herbs and olive oil until the final bake.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (44g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 176 | ||
Calories from Fat: 124 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.8g | 18 % | |
Saturated Fat 8.4g | 42 % | |
Monounsaturated Fat 3.9g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 34.9mg | 11 % | |
Sodium 362.8mg | 13 % | |
Potassium 63.2mg | 2 % | |
Total Carbohydrate 1.4g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1.3g | ||
Protein 11.6g | 17 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 176
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