ZUCCHINI AND TOMATO GRATIN

Zucchini and Tomato Gratin image

Provided by Diana Perry @Empebi

Number Of Ingredients 11

1 tablespoon(s) extra-virgin olive oil
2 clove(s) garlic, minced
2 tablespoon(s) finely chopped onion
2 - fresh basil leaves, chopped
1/2 cup(s) white rice
2 small zucchini, sliced 1/4" thick
4 medium tomatoes, sliced 1/2" thick
1 cup(s) boiling water
- salt and freshly ground black pepper
1/2 cup(s) grated asiago cheese
- substitute 1/4 cup grated parmesan or romano for the asiago cheese, if desired.

Steps:

Preheat oven to 375 degrees F.
Put oil in an 8-inch square baking dish, and spread to coat the bottom; sprinkle the garlic, onion and basil over the oil.
Spread 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 to taste.
Bake for 20 minutes; sprinkle the cheese over the top and bake for another 10-15 minutes, or until the cheese is golden brown, and the vegetables and rice are cooked.
Per Serving: 198 calories, 8 g fat; 7 g protein; 26 g carbohydrates; 2 g fiber; 50 mg sodium