Recipe type: Casserole/Bake (a healthy, whole, clean, vegetarian recipe)
RECIPE WELLNESS BENEFITS: Folate (from zucchini) - supports a healthy-fuctioning heart, boosts brain function Lycopene (from tomato) - supports eye health and eyesight, boosts immune system Manganese (from zucchini) - an antioxidant that promotes a strong immune system, builds strong and healthy bones, promotes high energy levels, and improves memory Monounsaturated fats (from olive oil) - heart-healthy fats that help lower cholesterol and control insulin levels in the body Polyphenols (from olive oil) - an antioxidant that protects cells from damage Potassium (from zucchini) - maintains hydrated, smooth, supple skin Vitamin A (from tomato) - a powerful nutrient for clear, smooth, supple, radiant-looking skin Vitamin C (from zucchini, summer squash) - detoxes the body, protects against free radicals and pollution, builds a strong and healthy immune system
Total Time: 45 minutes Prep: 20 minutes Cook: 25 minutes
Yield: 6 servings
Difficulty: Easy
Ingredients
1 medium organic zucchini, thinly sliced
3 medium tomatoes, thinly sliced
1 medium organic summer squash, thinly sliced
1 clove garlic, minced
2 tablespoons, plus 1 teaspoon olive oil
¼ cup basil pesto
12 ounces organic fresh mozzarella, thinly sliced
2 tablespoons whole wheat Panko breadcrumbs
Salt and freshly ground black pepper
Instructions
Preheat oven to 400 degrees F.
Arrange all of the zucchini slices so that they cover the bottom of a large casserole dish.
Add a layer of tomato slices, using about half of the tomatoes. Season well with salt and pepper.
Spoon half of the pesto over the tomatoes. Arrange half of the minced garlic and drizzle 1 tablespoon of olive oil over the tomatoes. Arrange half of the mozzarella slices so that they cover the tomatoes.
Repeat the process, layering first the squash slices, then the remaining tomatoes, pesto, garlic, 1 tablespoon olive oil, and mozzarella. Season well with salt and pepper.
Add the panko breadcrumbs and 1 teaspoon olive oil to a small bowl. Stir until well combined. Top gratin with breadcrumbs.
Bake for about 25 minutes, or until cheese is melted and breadcrumbs are golden. Serve with baguette or garlic bread.