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Zucchini and Tomato Gratin
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A picture of Zucchini and Tomato Gratin.

Zucchini and Tomato Gratin

Roxy Donat
Roxy Donat @cook_3320414
Monterey, CA

Substitute 1/4 cup grated parmesan or romano for the asiago cheese if desired.

Substitute 1/4 cup grated parmesan or romano for the asiago cheese if desired.

Read more

Zucchini and Tomato Gratin

Roxy Donat
Roxy Donat @cook_3320414
Monterey, CA

Substitute 1/4 cup grated parmesan or romano for the asiago cheese if desired.

Substitute 1/4 cup grated parmesan or romano for the asiago cheese if desired.

Read more
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Ingredients

20 mins
4 servings
  1. 1 tbspolive oil, extra virgin
  2. 2garlic cloves, minced
  3. 2 tbspfinely chopped onion
  4. 2fresh basil leaves, chopped
  5. 1/2 cupwhite rice
  6. 2 smallzucchini, sliced
  7. 4 mediumtomatoes, sliced
  8. 1 cupboiling water
  9. 1salt and freshly ground black pepper
  10. 1/2 cupgrated asiago cheese
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Steps

20 mins
  1. 1

    Preheat oven to 375. Put oil in 8 in. sq. baking dish and spread to coat the bottom. Sprinkle the garlic, onion, and basil over the oil. Spread the rice over the top. Layer the zucchini and tomato slices over the rice and pour the boiling water over the top. Season with salt and pepper.

  2. 2

    Bake for 20 minutes. Sprinkle the cheese over the top and bake for another 10 min.

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Roxy Donat
Roxy Donat @cook_3320414
on July 28, 2014 20:46
Monterey, CA
Instagram: bleed_blue_831Twitter: comochingas7Snapchat: carpe_nocte
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