SUmmer Garden Gratin

By Holly Battiste
August 23, 2015
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Author Notes: That beautiful bounty from the garden? Transformed into a flavorful gratin. Easy and delicious!Holly Battiste

Serves: 6-8

  • 1 zucchini, sliced into rounds
  • 2 cups fresh baby spinach
  • 1 cup cherry or grape tomatoes, halved
  • 2 tablespoons extra virgin olive oil
  • 5 basil leaves, chopped
  • 2 garlic cloved, minced
  • 1/4 cup pine nuts
  • 2 slices whole grain bread, toasted
  • 1 teaspoon olive oil
  1. Combine veggies, basil, garlic and 2tbsp olive oil and toss to coat. Fill casserole or gratin baking dish.
  2. Pulse toast in a food processor and stream in the tsp of olive oil.
  3. Top vegetables with the bread crumbs and pine nuts.
  4. Bake in a preheated 375 degree oven for about 35-40 min.

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