A gratin is any dish topped with cheese or breadcrumbs mixed with butter, then heated until browned—but it needn’t be heavy. This one has plenty of garden-fresh tomatoes and herbs, a touch of full-flavored cheese and a crispy crumb topping.
| Prep Time: | 20 minutes |
| Ready in: | 30 minutes |
| Yield: | 6 servings |
| Ease of Prep: | Easy |
| Recipe Ingredients | |
| 4 slices whole-grain bread , torn into quarters | |
| 1 tablespoon minced garlic | |
| 1 tablespoon extra-virgin olive oil | |
| 1/3 cup finely shredded Pecorino Romano or Parmesan cheese | |
| 4 medium tomatoes , sliced | |
| 1/4 cup chopped fresh basil | |
| 1/2 teaspoon freshly ground pepper | |
| 1/4 teaspoon salt | |
Recipe Directions
- Preheat oven to 450°F. Coat a shallow 2-quart baking dish with nonstick spray.
- Place bread in a food processor and pulse until coarse crumbs form. Add garlic, oil and cheese; pulse to combine. Spread the seasoned breadcrumbs on a baking sheet and bake until beginning to brown, about 5 minutes.
- Meanwhile, layer tomato slices in the prepared baking dish, sprinkling each layer with basil, pepper and salt. Bake the tomatoes for 10 minutes; sprinkle with the toasted breadcrumbs, and bake for 10 minutes more. Serve immediately.
Health Advantages: low calorie, low carb, low sat fat, low cholesterol, low sodium, heart healthy, healthy weight.
| Nutrition Information | ||||||||
| Servings Per Recipe: 6 | ||||||||
| Amount Per serving | ||||||||
| Calories: | 128 cal | Carbohydrate Servings: | 1 | |||||
| Carbohydrates: | 17 g | Dietary Fiber: | 2 g | Cholesterol: | 4 mg | |||
| Fat: | 4 g | Sodium: | 303 mg | Saturated Fat: | 1 g | |||
| Protein: | 5 g | Potassium: | 255 mg | Monounsaturated Fat: | 2 g | |||
| Nutrition Bonus: | Vitamin A & Vitamin C (20% daily value). | |||||||
| Exchanges: | 1 starch, 1 vegetable, 1/2 fat | |||||||
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