Budget Bytes · by Beth Moncel★ 4.6 (177)
Summer Vegetable Tian
NUTRITION · PER SERVING60M COOK
CAL 7%·PRO 13%
CARBS 10G30% OF CAL
2G FIBER2G SUGAR6G OTHER
FAT 8G51% OF CAL
4G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Layered fresh summer vegetables—zucchini, squash, potato, and tomato—with herbs and cheese, baked until tender. A rustic French vegetable gratin.
sidefrench🥧 baking dish🍳 skillet🔥 ovengluten freevegetarian
View the full recipe on Budget Bytes →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 yellow onion (medium, $0.70)
- 2 cloves garlic (minced, $0.16)
- 1 Tbsp olive oil ($0.22)
- 1 zucchini (medium, ¼ inch slices, $1.10)
- 1 yellow squash (medium, ¼ inch slices, $1.10)
- 1 medium potato (medium, ¼ inch slices, $0.75)
- 1 tomato (medium, ¼ inch slices $0.97)
- 1 tsp dried thyme ($0.10)
- 1 cup Italian blend cheese (shredded, $1.40)
- 1 Tbsp chopped parsley (optional garnish, $0.08)
- salt (to taste, $0.05)
- black pepper (freshly cracked, to taste, $0.05)
At a glance
PER SERVING · TIME 60M
CAL 7%·PRO 13%
CARBS 10G30% OF CAL
2G FIBER2G SUGAR6G OTHER
FAT 8G51% OF CAL
4G SAT3G 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
- 435mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 298mg
- Calcium
- 193mg
- Iron
- 0.64mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 435MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.