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Place the rack in position B and preheat toaster oven to 400ºF. Brush
an 8x11-inch oval or 8x8-inch square baking dish with olive oil.
In a 12-inch nonstick fry pan, heat the 1½ tablespoons olive oil over
moderately low heat. Add the onions and cook, stirring occasionally,
until they are translucent, about 5 minutes. Remove from the heat and
stir in the chopped plum tomatoes and ¼ teaspoon of the salt.
In a small bowl, combine the rosemary, thyme, remaining salt, pepper
and cheese. Spread half the tomato/onion mixture in the prepared
baking dish. Layer half the potato slices evenly on top. Sprinkle with
half the herb and Parmesan mixture. Repeat. Cover with aluminum foil
and bake for 40 to 45 minutes, until potatoes are tender when tested
with a fork. When tender, remove the foil and bake for an additional 15
to 20 minutes, until the potatoes are golden.
Nutritional information per serving:
Calories 167 (27% from fat) • carb. 26g • pro. 5g • fat 5g • sat. fat 1g
• chol. 4mg • sod. 273mg • calc. 90mg • fiber 3g
Summertime Zucchini,
Tomato & Basil Bake
While this side dish is best in the summer with garden fresh vegetables,
our markets make it easy to get these ingredients all year ’round.
Makes 4 servings
2 medium green zucchini, each 1½ inches in diameter
6 ripe plum tomatoes
10 large fresh basil leaves
1 large clove garlic, peeled and halved
1 tablespoon extra virgin olive oil
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper
¼ cup freshly grated Reggiano Parmasiano
Preheat the toaster oven to 350ºF.
Trim the ends of the zucchini. Cut into ¼-inch-thick slices. Cut the
tomatoes into ¼-inch-thick slices. (This can be done using a Cuisinart
®
food processor and the 6mm slicing disc.) Stack the basil, roll, then cut
into very thin strips with a sharp knife to produce a shred. Set aside.
Rub the garlic clove over the bottom of an 8x8-inch glass or ceramic
baking dish, and discard the garlic. Brush with 1 teaspoon of the olive
oil.
Arrange the zucchini and tomato slices in a single layer, overlapping
them tightly. Season with the salt and pepper. Scatter the shredded
basil evenly over the zucchini and tomatoes. Drizzle with the remaining
olive oil, then sprinkle evenly with the grated cheese.
Bake for 25 to 30 minutes, until the zucchini is tender. Serve hot or at
room temperature.
Nutritional information per serving:
Calories 89 (52% from fat) • carb. 7g • pro. 4g • fat 6g • sat. fat 2g
• chol. 5mg • sod. 286mg • calc. 96mg • fiber 3g