Photo of Summer Vegetable Stew Gratin by WW

Summer Vegetable Stew Gratin

1
PersonalPoints™ per serving
Total Time
41 min
Prep
15 min
Cook
26 min
Serves
4
Difficulty
Easy
Fresh herbs and garlic say summer.

Ingredients

Uncooked onion(s)

1 medium, thinly sliced

Uncooked zucchini

2 medium, thinly sliced

Garlic clove(s)

2 clove(s), large, minced

Canned stewed tomatoes

14 oz, with basil, garlic and oregano

Fresh oregano

1 tsp(s), chopped or 1/2 tsp dried

Rosemary

2 tsp(s), fresh, chopped or 1/2 tsp dried and crumbled

Cayenne pepper

tsp(s)

Dried plain breadcrumbs

½ tbsp(s), sourdough

Grated Parmesan cheese

3 tbsp(s)

Instructions

  1. Preheat oven to 450°F.
  2. Coat a large, nonstick skillet with cooking spray and place over medium heat. Add onion, zucchini and garlic and sauté until softened, about 6 minutes. If pan becomes too dry, add 1 or 2 tablespoons of water.
  3. Stir in tomatoes, oregano, rosemary and cayenne, increase heat to high and boil until almost all liquid has evapourated.
  4. Put vegetables into a shallow, 1-quart baking dish and sprinkle with bread crumbs and Parmesan cheese.
  5. Bake until bubbling and nicely browned on top, about 10 minutes. Cut into 4 portions and serve.