Summer Vegetable Stew Gratin
1
Points®
Total time: 41 min • Prep: 15 min • Cook: 26 min • Serves: 4 • Difficulty: Easy
Fresh herbs and garlic say summer.
Ingredients
Onion
1 medium, thinly sliced
Zucchini
2 medium, thinly sliced
Garlic
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
⅛ 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.
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