Author Notes
That beautiful bounty from the garden? Transformed into a flavorful gratin. Easy and delicious! —Holly Battiste
Ingredients
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1
zucchini, sliced into rounds
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2 cups
fresh baby spinach
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1 cup
cherry or grape tomatoes, halved
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2 tablespoons
extra virgin olive oil
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5
basil leaves, chopped
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2
garlic cloved, minced
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1/4 cup
pine nuts
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2
slices whole grain bread, toasted
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1 teaspoon
olive oil
Directions
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Combine veggies, basil, garlic and 2tbsp olive oil and toss to coat. Fill casserole or gratin baking dish.
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Pulse toast in a food processor and stream in the tsp of olive oil.
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Top vegetables with the bread crumbs and pine nuts.
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Bake in a preheated 375 degree oven for about 35-40 min.
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