It's the time of year when BBQ's are happening and you're being invited to many cook outs. Sure going to one BBQ or maybe two isn't so bad to get off track, but a whole summer of this can get crazy. I though I'd share a healthy recipe to bring to your next BBQ.
Zucchini and Onions Gratin
2 tablespoons olive oil, divided
1 large onion, quartered lengthwise and
thinly sliced
1 tablespoon tomato paste
2 teaspoons grated lemon grind
1 teaspoon fresh thyme leaves
3/8 teaspoon freshly ground black pepper
1 1/2 pounds zucchini diagonally
sliced into 1/4 inch-thick pieces
1 ounce Parmesan cheese, grated (about 1/4 cup)
1. Heat a large skillet over medium heat. Add 1 tablespoon oil to pan; swirl to coat. Add onion; cook 6 minutes, stirring occasionally. Stir in tomato paste; cook 2 minutes. Stir in rind, thyme, 1/8 teaspoon salt, and pepper; cook 2 minutes, stirring occasionally.
2. Preheat broiler to high.
3. Arrange zucchini on a jelly roll-pan. Drizzle with remaining 1 tablespoon oil;toss. Broil 7 minutes or until or until lightly charred. Sprinkle with remaining 1/4 teaspoon salt.
4. Preheat oven to 375.
5. Spread onion mixture in a 2-quart gratin dish. Arrange zucchini mixture over onion mixture. Sprinkle with cheese. Cover and bake at 375 for 25 minutes. Remove from oven.
6. Preheat broiler to high.
7. Uncover zucchini mixture; broil 1.5 minutes or until lightly browned.
Serves 6( about 1 cup each)
Calories 92; Fat 6.3 g; Protein; 4g
Carb 7g; Fiber 2g; Iron 1mg; Sodium 224mg; CALC 79mg
You can serve this dish hot or cold, enjoy!
Thank you for stopping by,
Sandra Ballester
