Zucchini Gratin With Parsley and Thyme
Published August 26, 1995
- Total Time
- 1 hour 30 minutes
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Ingredients
3 medium zucchini, cut into ¼-inch rounds
2 ¼ teaspoons kosher salt
1 tablespoon white wine
1 teaspoon olive oil
1 teaspoon chopped Italian parsley
¼ teaspoon chopped fresh thyme
Freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
5 grams carbs; 39 calories; 1 gram monosaturated fat; 2 grams fat; 2 grams fiber; 355 milligrams sodium; 2 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Sprinkle the zucchini rounds with 2 teaspoons of the salt, place in a sieve and let drain for 1 hour. Pat dry. Preheat the oven to 350 degrees. Arrange the zucchini in a 10-inch quiche dish in concentric circles, overlapping the pieces slightly.
- Step 2
Whisk together the wine, oil, parsley, thyme, remaining salt and pepper to taste and spoon over the zucchini. Bake until zucchini is tender but not too soft, about 25 minutes.
Private Notes