veggie gratin top view
Print

Healthy Eggplant and Zucchini Gratin

Easy to make and full of flavor veggie gratin with less than 100 calories per serving
Course Side Dish
Cuisine French, Italian
Keyword eggplant zucchini gratin, vegetable gratin
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6
Calories 97kcal
Author Rena

Ingredients

  • 2 Medium Eggplants sliced into 1/4" slices
  • 2 Medium Zucchini sliced into 1/4" slices
  • 1 lb Vine Ripe Tomatoes sliced into 1/4" slices
  • 1 Tbsp Italian seasoning
  • 1 Tbsp Garlic powder
  • 1/3 Cup Freshly grated Parmesan cheese or more
  • 2 Tbsp Olive Oil
  • Sea salt and fresh ground black pepper

Instructions

  • Preheat the oven to 375F and spray a baking dish with cooking spray.
  • In a large bowl add eggplant, tomato and zucchini slices. Sprinkle with Italian seasoning, garlic powder, Parmesan and then season with salt and pepper to taste.
  • Drizzle with olive oil and toss to get all slices well coated.
  • Arrange sliced veggies alternatively into the prepared baking dish, making a spiral stack starting from the edge all the way through the middle
  • Place the dish on a rack in center of the oven and bake for 40 minutes until vegetables are soft, and the top is golden brown. Enjoy!

Notes

Nutritional facts:
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.

Nutrition

Calories: 97kcal | Carbohydrates: 6g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 95mg | Potassium: 386mg | Fiber: 2g | Sugar: 3g | Vitamin A: 825IU | Vitamin C: 22mg | Calcium: 93mg | Iron: 0.9mg