Monday, March 30, 2009

Summer Vegetable Stew Gratin

So now that I have new appliances, I have started cooking again. I was definitely getting sick of eating out during the transition of the move and am excited to be able to post some recipes again. This one comes from Weight Watchers and is another one of those "you won't believe the portion size" recipes. I put it in a 8x8 baking dish and you get 1/4 of it for your serving. The bread crumbs make you feel like you are chowing down on carbs without having to pay for it on the scale. Give it a try!

1 med onion - thinly sliced
2 med zucchini - thinly sliced
2 med garlic cloves - minced
14oz canned stewed tomatoes with Italian seasoning
1/2 tsp dried oregano
1/2 tsp dried and crumbled rosemary
1/8 tsp cayenne pepper
1/2 c. dried bread crumbs
3 TBSP. grated Parmesan cheese

1. Preheat oven to 450.

2. Coat a large skillet with cooking spray and place over med heat. Add onion, zucchini, and garlic. Saute until softened, about 6 min. If pan becomes too dry, add 1-2 TBSP of water.

3. Stir in tomatoes, oregano, rosemary and cayenne. Increase heat to high and boil until almost all liquid has evaporated.

4. Put veggies into a shallow, 1 qt. baking dish and sprinkle with bread crumbs and cheese.

5. Bake until bubbling and nicely browned on top, about 10 min.

Serving size: 1/4 of dish - 2 points

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