Low Fat Tomato and Zucchini Summer Gratin
- Ready In:
- 1hr 5mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
directions
- Spray a 9 x13 pan with Pam and scatter the bulgur over the bottom, to soak up excess juice.
- Cover the bottom of the pan with zucchini slices, in a single layer, you are making levels, like lasagna, so don't worry about leftovers.
- Cover the zucchini with tomato slices, salt, pepper, crushed garlic, a good sprinkling of chopped parsley, and a bit of cheese.
- Same with the eggplant.
- Start again, making the same layers in the same order until you are out of ingredients, and ending with some cheese and a touch of olive oil.
- Bake in a 375-400 degree preheated oven about 40-45 minutes, it depends on the thickness of the slices of your veggies, so be sure to check.
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