Tomato, zucchini and capsicum gratin

Cooking Vegetarian Tomato, zucchini and capsicum gratin

Detailed step-by-step description of how to cook the dish "Tomato, zucchini and capsicum gratin". Try it by all means

Lables: Low carb Low fat Low kilojoule Vegetarian Egg free Fish free Peanut free Shellfish free Tree nut free
  1. Preheat oven to 200°C. Lightly spray a 22cm (base) square baking dish with oil. Place feta, oregano and pepper into a small bowl. Mix well. Set aside.
  2. Place breadcrumbs into a small bowl. Drizzle with oil. Toss well to lightly coat breadcrumbs in oil. Set aside.
  3. Arrange half the tomatoes over base of baking dish, overlapping slices slightly. Sprinkle with half the feta mixture. Top with zucchini, half the capsicum and remaining sliced tomatoes. Top with remaining capsicum and feta mixture. Sprinkle breadcrumbs evenly over top. Lightly spray with oil. Bake for 40 to 45 minutes or until zucchini is tender. Serve.

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olive oil cooking spray
125g feta, crumbled
2 tbsp oregano leaves, chopped
1/2 cup fresh multigrain breadcrumbs
1 tsp olive oil
6 tomatoes, cut into 5mm-thick slices
2 zucchini, trimmed, thinly sliced diagonally
1 red capsicum, halved, deseeded, thinly sliced

Adv

Autors
Preparation time
25
Cooking time
40
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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