Tomato, Zucchini, and Mushrooms Gratin

By okstategrad

Like most gratins, this hearty side dish or light main course has a crunchy topping and a creamy sauce. You can assemble it up a day ahead.

Prep time: 20 minutes
Cook Time: 10 minutes
Bake Time: 25 minutes

Carbs: 11 grams (Net Carbs: 8.5 grams)
Fiber: 2.5 grams
Protein: 6 grams
Fat: 14 grams
Calories: 188

Ingredients

• 1 1/2 slices rye bread
• 2 Tbl chopped parsley
• 2 Tbl butter (divided, plus extra for pan)
• 3 c. sliced button mushrooms
• 2 large garlic cloves (pushed through a press)
• 1/2 c heavy cream
• 3 medium zucchini (sliced)
• 2 small tomatoes (thinly sliced)
• 1/2 c. shredded Swiss cheese

Preparation

Step 1

1. Heat oven to 375. Pulse bread in a food processor to form coarse crumbs. Mix with parsley in a small bowl.

2. Melt 1 Tbl of the butter in a large skellet over medium-high heat, add mushrooms, and cook 5 minutes until browned. Transfer mushrooms to a plate. Add remaining butter to skillet and cook garlic just until aromatic; pour in cream. Cook a few minutes or until cream is reduced to 1/2 cup.

3. Butter a 9x13" glass baking dish. Arrange zucchini in 3 overlapping rows lengthwise. Arrange tomato slices evenly over zucchini and cover tomatoes with mushrooms.

4. Sprinkle cheese over vegetables. Drizzle with cream sauce and sprinkle bread crumbs over surface in an even layer. Bake uncovered 25-30 minutes, until cream around vegetables is bubbly,zucchini is tender, and crumbs are golden.