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    You are in: Home / Recipes / Zucchini, Tomato & Feta Gratin Recipe
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    Zucchini, Tomato & Feta Gratin

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    10 mins

    45 mins

    L'ecole's Note:

    From *Sunday Roasts*, this recipe is similar to 2 others posted on food.com, but has the extra added incentive of Parmesan (although I used Romano instead) and pine nuts (I substituted chopped walnuts, both because they're less expensive and because the pine nuts that one gets in our little town tend to be stale). Serves 2 as a main dish, 4 as a side dish.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 425°F.
    2. 2
      In a large frying pan heat enough oil to cover the bottom of the pan and saute zucchini slices for four minutes on each side. You may need to do this in batches. Season the slices with salt and pepper as soon as you remove them from the pan.
    3. 3
      In a 2-quart oval baking dish, layer tomatoes with zucchini slices (vertical layering!).
    4. 4
      Combine the panko crumbs with cheese and sprinkle on top of the vegetables. Drizzle with a bit of olive oil and top with pine nuts.
    5. 5
      Bake for 25 minutes and garnish with chiffonade of basil.

    Ratings & Reviews:

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    Nutritional Facts for Zucchini, Tomato & Feta Gratin

    Serving Size: 1 (376 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 191.5
     
    Calories from Fat 81
    42%
    Total Fat 9.0 g
    13%
    Saturated Fat 3.7 g
    18%
    Cholesterol 16.5 mg
    5%
    Sodium 364.6 mg
    15%
    Total Carbohydrate 20.1 g
    6%
    Dietary Fiber 4.2 g
    17%
    Sugars 10.0 g
    40%
    Protein 10.3 g
    20%

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