I came upon a zucchini-tomato gratin recipe and thought it looked delicious! I have never made gratin and I don’t even think I had eaten it before, but it looked like something I would enjoy. I had a bunch of other veggies, so I figured I would throw those in as well. So, it ended up being a zucchini-tomato-brussel sprout-asparagus-broccolini gratin! 🙂
This dish is packed with vegetables, making it very healthy by providing nutrients, minerals and antioxidants. But did you know that the way you cook
your vegetables can alter the nutrient content? When you cook vegetables in water (blanching or boiling), many of these vitamins and nutrients seep into the water, going to waste. The most common nutrient lost is Vitamin C. In order to retain the maximum nutrients, cook your vegetables with as little water as possible.
By stir-frying, steaming, or baking/roasting (as seen here), you will be getting the most out of your vegetables.
1 bunch asparagus
1 onion, chopped
15 brussel sprouts, halved
Baby tomatoes, halved
1 bunch broccolini
12 oz mozzarella cheese
- First, pan-grill the zucchini (this ensures they will be fully cooked)
- Toss chopped vegetables (minus zucchini) in olive oil and salt
- Layer the chopped onions on the bottom of an iron skillet or baking pan.
- On top of the onions, place the first layer of mixed vegetables
- Add a layer of zucchini
- Add a layer of cheese and sprinkle bread crumbs.
- Repeat until the pan is full
- Bake at 400 degrees for about 40 minutes, or until the cheese is bubbling
|Layer of veggies
|Add cheese and bread crumbs
|Freshly roasted, right out of the oven
As you may know, I’m not a huge cheese person, so I went easy on cheese for half of the gratin, but on the other half, I loaded it on for my cheese-loving friends. It was delicious right out of the oven, the bread crumbs were crispy and the veggies were well roasted!
There are plenty of vegetables in this dish, which means only one thing…. fiber!! Although there is a lot of fiber, there isn’t much protein so I would recommend this as a side dish. Nonetheless, it is still a filling dish and very tasty! It can be made year-round with various seasonal veggies. I can’t wait to make this with butternut squash in the fall. Next time, I am going to add tofu or chicken to improve the protein content!
I have been really slacking at my blog lately. Work was pretty crazy, and since it calmed down a week ago, I made sure to make up lost time with friends, at happy hours, in the sun, and working out… pretty much anything but being at a computer for additional time. But I want to get back in the swing of things (yes, blogging at my computer is more fun than working at my computer!) Side note: I read all these other blogs, and I am just amazed at how they keep up with it.
Anyways, it is the start of a new month (my favorite month too) and decided to start with something simple and in season. Because asparagus is just in season, I picked up a fresh bunch and lucky me, it was selling at a GREAT deal. I love me some sales! It’s always best to buy foods when they are in season because by doing so, you will get the most flavor and freshness as well as the best price.
What’s in Season in April?
- Arugula (Rocket)
- Sweet Onions
That is just a short list of the foods in season now. I am so excited for all the fruits that are starting to come into season. There is nothing better than those ripe strawberries that you can buy at stands off the freeway and are warm from the sun, or fresh oranges on a hot summer day!
Usually, I pan-cook my asparagus, but I opted to roast them for the first time. It was very simple, and I’m not even lying… I almost ate the ENTIRE bunch, it was so good! I refrained, and was only able to save about 7 spears 😉
1. Clean and cut ends off of the spears
2. Lay on a foiled dish pan
3. Brush with a little bit of olive oil and garlic
4. Season with salt, pepper and cayenne pepper
5. Place in the oven at 425 degrees for about 11-12 minutes
6. Sprinkle goat cheese, if you like!
|Seasoned, raw asparagus
|topped with goat cheese