French cuisine has a lot of gratinated dishes, probably because it greatly enhances the final taste.  Enjoy this vegetarian version, which is packed not just with flavor but also nutrition – a dish the whole family definitely love.

Yield: 6 to 8 portions

Ingredients:

• 6 tablespoons olive oil
• 2 pieces red onion sliced
• 1 piece red or green bell pepper, seeded and sliced into rounds
• 1 piece eggplant, sliced
• 1 clove garlic, crushed
• salt and pepper
• 1/2 kg Zucchini, sliced into rounds
• 1/2 kg tomatoes sliced
• 1 teaspoon assorted dried herbs such as thyme or sage
• 1/4 cup wheat bread crumbs
• 1/4 cup parmesan cheese

Procedures:

1. Preheat oven to 350 F.
2. Heat half of oil and saute onion.
3. Add pepper, eggplant, garlic and cook until softened.  Season with salt and pepper.
4. Arrange zucchini and tomatoes on a baking pan, overlapping to create alternating layers of both.
5. Sprinkle herbs on top.
6. Top off with wheat bread crumbs and parmesan cheese.
7. Bake for 15 minutes.

Nutrition Facts Per Serving:

• Calories (kcal) 61
• Carbohydrates (g) 9
• Protein (g) 3
• Fat (g) 13

Related terms:

• diabetic zucchini augratin
• courgette gratin for diabetics
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• florabel catering
• gratin BREADCRUMBS HERBS PARMESAN CHEESE COURGETTS
• healthy zucchini au gratin
• zucchini & diabetes
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