Are you looking for a simple, healthy meal full of nutrients? Do you struggle to get your kids to eat vegetables? Watch Chef Jeremy Hanlon in The Healthy Kitch with Dr. Britt M. Burton-Freeman, Director of the Center for Nutrition Research at the Institute for Food Safety and Health at Illinois Tech in Chicago, for tips on reaching your veggie goals by using convenient sources like canned tomatoes in your recipes- like this simple (and delicious ) one from Chef Jeremy – a hit his house…
Zucchini & Tomato One Pan Gratin
- 3 Tbsp olive oil, divided
- 2 Cups sliced yellow onion (1 large onion)
- 3 Cloves fresh garlic minced
- 2-3 Large zucchini (approximately 3 ½ cups)
- 2 Cups canned diced tomatoes
- 1 Tbsp kosher salt
- ¼ Cup chopped fresh parsley
- 2 Tbsp chopped fresh basil
- 2 Ounces provolone cheese, sliced or grated
- 3 Tbsp grated Parmesan cheese
- ½ Cup breadcrumbs (plain)
- Heat 2 Tbsp. of the olive oil on medium high heat on the stovetop in an oven-safe pan. Add the minced garlic and sliced onions. Cook until lightly browned, stirring frequently, about 10 minutes. Season with approximately a ½ Tbsp. of salt.
- While the onions are cooking, slice the zucchini on a bias into approximate 1/8-inch oval slices. Add to onions and season with an additional ½ Tbsp. of salt. Sauté until zucchini is cooked half way and begins to get slightly brown.
- Preheat the oven to 500°F – BROIL (175°C). Carefully spread the vegetables evenly across the pan to create an even layer. Drain the chopped tomatoes and pour evenly across the top of the vegetable mixture.
- Top with parsley, breadcrumbs, and evenly spread both cheeses across the vegetable gratin.
- Place pan on middle shelf under broiler and allow to brown and melt cheese for 3-5 minutes.
- Remove from oven and garnish with fresh chopped basil and remaining olive oil if you choose. Serve tableside or gently slide onto serving plate. Slice and serve.