Zucchini Eggplant and Tomato Gratin

Name: Zucchini Eggplant and Tomato Gratin
Yield: 10
Ingredients: 50.0ml Olive oil; 2.0x Onions, diced; 4.0x Zucchini, large and diced; 2.0x Eggplant, chopped and diced; 400.0g Tomatoes, seeded and roughly chopped; 1.0tbsp Thyme, dried; 100.0g KNORR Tomato Powder Gluten Free 850g; 80.0g Panko crumbs; 200.0g Pizza cheese, grated

Zucchini Eggplant and Tomato Gratin – Recipe

An easy and quick recipe for a hearty side with delicious, cheesy crust that makes it a perfect accompaniment to fish or chicken main dishes.

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What you need

Olive oil 50.0 ml
Onions, diced 2.0 x
Zucchini, large and diced 4.0 x
Eggplant, chopped and diced 2.0 x
Tomatoes, seeded and roughly chopped 400.0 g
Thyme, dried 1.0 tbsp
KNORR Tomato Powder Gluten Free 850g 100.0 g
KNORR Tomato Powder Gluten Free 850g
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Panko crumbs 80.0 g
Pizza cheese, grated 200.0 g

Italian

Aged Care

Vegetables

Local Favourites

Stews & Casseroles

Main Meals

An easy and quick recipe for a hearty side with delicious, cheesy crust that makes it a perfect accompaniment to fish or chicken main dishes.

...

Preparation

What you need
- Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.
Gratin
- Heat oil in a large pan and cook the onions, zucchini and eggplant until just tender.
- Add tomatoes and dried thyme. Sauté for another minute.
- Whisk together KNORR Tomato Powder with 1L of water.
- Add to vegetables in the pan and simmer until slightly reduced.
- Spoon mixture into a large baking dish. Sprinkle over panko crumbs combined with grated cheese.
- Bake under the salamander and cook until the top is golden and crisp.
- Serving suggestion: Pair it with a main dish or serve as is with a side salad.