A Great Healthy Recipe I Received For Summer Vegetable Stew Gratin

  
Fresh herbs and garlic say summer. Serve this summery stew as a side dish to grilled meats or fish, or as a delicious vegetarian main course with a crisp green salad and crusty whole-grain bread.



Weight Watchers points = 2
Servings 4
Preparation Time 15 Minutes
Cooking Time 26 Minutes

Ingredients

 

1 medium onion(s), thinly sliced

2 medium zucchini, thinly sliced

14 oz canned stewed tomatoes, with basil, garlic and oregano

2 tsp fresh oregano, chopped or 1/2 tsp dried

2 tsp rosemary, fresh, chopped or 1/2 tsp dried and crumbled

1/8 tsp cayenne pepper

1/2 cup(s) dried bread crumbs, sourdough  

3 Tbsp grated Parmesan cheese

Instructions

Preheat oven to 450°F

Coat a large, nonstick skillet with cooking spray and place over medium heat. Add onion, zucchini and garlic and sauté until softened, about 6 minutes. If pan becomes too dry, add 1 or 2 tablespoons of water.

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

Put vegetables into a shallow, 1-quart baking dish and sprinkle with bread crumbs and Parmesan cheese.

Bake until bubbling and nicely browned on top, about 10 minutes. Cut into 4 portions and serve.