This sweet potato, tomato and zucchini au gratin is delicious and highly nutritious. Plus, it adds loads of color to your plate.
I love sweet potatoes. On any day of the week, if you open my refrigerator, you’ll likely find a bowl of baked sweet potatoes. I usually have a bowl of white potatoes, too. Having then cooked and ready-to-eat makes it easy on busy nights. Especially for my son who is on a gluten-free diet.
If time permits, I do like to get more creative. This night, Ii had the time to do that. it was the end of the week, so I had to use what I had. That was one sweet potato, one white potato, two tomatoes and a zucchini. Not one of those vegetables was enough to feed my family of four, so it was time to get creative. I started sauteeing onions. Every great side-dish includes carmelized onions. I sliced the vegetables and started to layer them in the dish. The result was this delicious, highly nutritious sweet potato, tomato and zucchini au gratin. It was huge hit for everyone!
In addition to being easy to make and nourishing, this colorful combination was beautiful! I liked it so much so that I decided to share it. Give it a try and let me know what you think.
Two Potato, Tomato & Zucchini Au Gratin
- 1 Large Sweet Potato
- 1 Large White Potato
- 1 Medium Zucchini
- 1 Medium Onion
- 2 Medium Tomatoes
- 2 tsp Olive Oil
- 1 tbsp Thyme
- 1/8 tsp Salt
- 1/2 tsp Pepper
- Preheat oven to 375 degrees. Spray a 9 x 13 inch glass baking dish with vegetable oil. Set aside.Make Caramelized Onions- Heat the olive oil in a medium saucepan. Slice the onion thin, in circles. Add the onion slices to the oil, spreading the onions out in the pan to coat. Cook onions for 5-7 minutes until tender, stirring frequently, Transfer the caramelized onions to the baking dish, creating an even layer on the bottom.Using a sharp knife or mandolin, slice the tomato, sweet potato, white potato and zucchini thin. Arrange the sweet potato, zucchini, white potato and tomato in overlapping layers in the glass baking dish, covering the caramelized onions.If the middles slices of the tomato, sweet potato or white potato are too large, slice them in half and use the 1/2 piece to layer. Once done layering, stuff the extra vegetable slices into the dish to fill gapsSprinkle the top with Parmesan cheese, thyme, salt and pepper. Add additional salt and pepper as desired. (Remember that the sodium content in the nutritional analysis is based on only 1/8 tsp salt.Cover with foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes or until cheese is slightly browned.
- Meal Planning Servings- 2 CHO; 0 PRO; 0.5 FAT
Meal Planning Servings– 2 CHO; 0 PRO; 0.5 FAT