Iowa Girl Eats · by Kristin Porter★ 5.0 (1)
Summer Vegetable Gratin
NUTRITION · PER SERVING60M COOK
CAL 7%·PRO 13%
CARBS 12G32% OF CAL
2G FIBER0G ADDED5G INTRINSIC4G OTHER5G TOTAL SUGAR
FAT 9G56% OF CAL
3G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Layers of summer vegetables—tomato, squash, and zucchini—baked with herbs and topped with parmesan. A light, fresh side that showcases seasonal produce.
sideamerican🥧 baking dish🍳 skillet🔥 ovengluten freevegetarian
View the full recipe on Iowa Girl Eats →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 Tablespoons extra virgin olive oil (plus more for drizzling)
- 4 shallots or 2 small sweet onions (chopped)
- salt and pepper
- 4 cloves garlic
- 1/4 cup chopped fresh basil
- 2 teaspoons chopped fresh thyme
- 6 Roma tomatoes or 4 vine-ripened tomatoes (sliced 3/4” thick)
- 2 medium yellow squash (cut into 1/4 inch slices)
- 1 medium zucchini (cut into 1/4 inch slices)
- 3/4 cup freshly grated parmesan cheese
At a glance
PER SERVING · TIME 60M
CAL 7%·PRO 13%
CARBS 12G32% OF CAL
2G FIBER0G ADDED5G INTRINSIC4G OTHER5G TOTAL SUGAR
FAT 9G56% OF CAL
3G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 45m
- Sodium
- 430mg
- Total sugar
- 5g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 401mg
- Calcium
- 171mg
- Iron
- 0.60mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 430MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.