Name: Zucchini and Tomato Gratin with Herbs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 cups zucchini; 1 cup Roma tomatoes; 1 cup non-fat Greek yogurt; 2 large eggs; 1 oz Parmesan cheese; 1 clove garlic; 1 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh basil

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Zucchini and Tomato Gratin with Herbs

Sliced zucchini and vine-ripened tomatoes baked in a creamy, protein-rich herb custard until the golden-brown crust develops a satisfying crunch.

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NUTRITION

Protein

51.1g

Fat

19.6g

Carbs

28.5g

SERVINGS

1 serving

INGREDIENTS

2 cups zucchini

1 cup Roma tomatoes

1 cup non-fat Greek yogurt

2 large eggs

1 oz Parmesan cheese

1 clove garlic

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh basil

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PREPARATION

1
Preheat your oven to 375°F (190°C) and lightly grease a 9-inch baking dish.
2
Slice the zucchini and Roma tomatoes into uniform 1/4-inch thick rounds.
3
In a medium mixing bowl, whisk together the non-fat Greek yogurt, eggs, minced garlic, dried oregano, sea salt, and black pepper until smooth.
4
Arrange the zucchini and tomato slices in the baking dish, alternating them in an overlapping shingle pattern.
5
Pour the yogurt and egg custard evenly over the vegetables, ensuring it settles into the gaps.
6
Sprinkle the grated Parmesan cheese evenly over the top of the dish.
7
Bake for 30 to 35 minutes until the custard is set and the cheese is golden-brown.
8
Remove from the oven, let rest for 5 minutes, and garnish with freshly chopped basil before serving.