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; 1.0l KNORR Italiana Pronto Napoli Gluten Free 4.15kg; 80.0g Panko crumbs; 200.0g Pizza cheese, grated

A quick and easy recipe for a filling side with a delicious, cheesy crust that is a perfect accompaniment to main dishes of fish or chicken.

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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 Italiana Pronto Napoli Gluten Free 4.15kg 1.0 l
KNORR Italiana Pronto Napoli Gluten Free 4.15kg
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Panko crumbs 80.0 g
Pizza cheese, grated 200.0 g

Italian

Main Meals

Stews & Casseroles

Vegetables

Local Favourites

Aged Care

A quick and easy recipe for a filling side with a delicious, cheesy crust that is a perfect accompaniment to main dishes of fish or chicken.

...

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.
- Add KNORR Italiana Pronto Napoli with some water (200ml per 10 serves) 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.
Chef tip
- Pair it with a main dish or serve as-is with a side salad.