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Zucchini and Onion Gratin

Ingredients
2 tablespoons olive oil, divided $
1 large onion, quartered lengthwise and thinly sliced
1 tablespoon tomato paste
2 teaspoons grated lemon rind $
1 teaspoon fresh thyme leaves
3/8 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
1 1/2 pounds zucchini, diagonally sliced into 1/4-inch-thick pieces
1 ounce Parmesan cheese, grated (about 1/4 cup)

Directions
Heat a large skillet over medium heat. Add 1 tablespoon oil to pan; swirl to coat. Add onion; cook 6 minutes, stirring occasionally. Stir in tomato paste; cook 2 minutes. Stir in rind, thyme, 1/8 teaspoon salt, and pepper; cook 2 minutes, stirring occasionally.
Preheat broiler to high.
Arrange zucchini on a jelly-roll pan. Drizzle with remaining 1 tablespoon oil; toss. Broil 7 minutes or until lightly charred. Sprinkle with remaining 1/4 teaspoon salt.
Preheat oven to 375°.
Spread onion mixture in a 2-quart gratin dish. Arrange zucchini mixture over onion mixture. Sprinkle with cheese. Cover and bake at 375° for 25 minutes. Remove from oven.
Preheat broiler to high.
Uncover zucchini mixture; broil 1 1/2 minutes or until lightly browned.
Makes 6 servings

Serving Size: 1 cup

Nutrition
Calories 92
Fat 6.3g
Saturated Fat 1.6g
Cholesterol 4mg
Sodium 224mg
Carbohydrate 7g
Fiber 2g
Protein 4g

Adapted from: EatingWell.com and CookingLight.com

 

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