Rating: 4.5 stars
11 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 2
  • 5 star values: 8

You can serve this side dish hot, but it's also great at room temperature.

Deborah Madison
Recipe by Cooking Light June 2014

Gallery

Credit: Jennifer Causey; Styling: Ginny Branch

Recipe Summary

hands-on:
21 mins
total:
45 mins
Yield:
Serves 6 (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Preheat broiler to high.

  • Arrange zucchini on a jelly-roll pan. Drizzle with remaining 1 tablespoon oil; toss. Broil 7 minutes or until lightly charred. Sprinkle with remaining 1/4 teaspoon salt.

  • Preheat oven to 375°.

  • 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.

  • Preheat broiler to high.

  • Uncover zucchini mixture; broil 1 1/2 minutes or until lightly browned.

Nutrition Facts

92 calories; fat 6.3g; saturated fat 1.6g; mono fat 3.7g; poly fat 0.6g; protein 4g; carbohydrates 7g; fiber 2g; cholesterol 4mg; iron 1mg; sodium 224mg; calcium 79mg.
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