Menu Enter a recipe name, ingredient, keyword...

Zucchini Basil Gratin with Cornmeal Parmesan Crust


135 cal
7.5 g total fat, 2 sat fat
5.5 g protein
12.5 g carbs
5 mg cholesterol
460 mg sodium
2.5 g fiber

Google Ads
Rate this recipe 0/5 (0 Votes)


  • 1/2 cup chopped fresh basil
  • 2 garlic cloves, minced
  • 3/4 tsp salt
  • 1/4 tsp pepper
  • 4 cups sliced zucchini (about 1 lb, cut 1/4 inch)
  • 1 med onion halved, thinly sliced
  • 2 cups cherry tomatoes, halved
  • 2 tbs EVOO
  • 1/2 cup shredded Parmesan cheese
  • 1/4 cup cornmeal


Preparation time 15mins
Cooking time 60mins


Step 1

1. Heat oven to 375 degrees. Spray 6 cup glass or ceramic gratin dish with cooking spray. Combine basil and garlic in small bowl. Combine salt and pepper in small cup.

2. Layer one-third each of the zucchini, onion and tomatoes in dish, sprinkle one third of the basil mixture and one-third of the salt mixture. Drizzle with 1 tsp of the oil. Repeat layers twice.

3. Combine cheese and cornmeal in small bowl until blended. With fork, stir in remaining 1 tbs oil until moistened. Sprinkle over gratin.

4. Bake 40-45 min or until zucchini is tender.


You'll also love

Review this recipe

Mexican Macaroni and Grilled Corn CORNED BEEF AND CABBAGE