2 large Baby Marrows
1 small potato, scrubbed and thinly sliced
1/4 small sweet onion, thinly sliced
Kosher salt and freshly ground black pepper
1 sprig fresh rosemary, leaves removed
1 tablespoon olive oil
1/4 cup freshly grated Parmesan cheese
Preheat the oven to 190 degrees C. Lightly mist a shallow baking or gratin dish with cooking spray. Thinly slice the baby marrow, potato, and onion 1/4-inch thick with a mandolin or by hand. Shingle the vegetables in the prepared baking dish in one layer. Season with salt and pepper. Sprinkle with the rosemary leaves and drizzle with olive oil. Cover with foil and bake until the potatoes are tender, 30 to 35 minutes. Remove the foil; sprinkle with the cheese. Bake until the cheese is browned and most of the liquid has evaporated, about 45 minutes more. Let stand at least 10 minutes. Serve warm or at room temperature.
Nutritional analysis per serving: Calories 87; Total Fat 5.2g (Sat Fat 2.2g, Mono Fat 1.7g, Poly Fat 0.3g) ; Protein 3g; Carb 8g; Fibre 1.5g; Cholesterol 5mg; Sodium 163mg
This dish is based on a traditional Provencal dish called a tian, the perfect baked dish for showcasing summer vegetables.
Try swapping rosemary for thyme or oregano, or adding thinly sliced summer eggplant to the mix.
Total Time:1 hr 45 min
Prep: 20 min
Inactive: 10 min
Cook: 1 hr 15 min
Yield: side dish servings
Recipe converted and image sourced from: http://www.foodnetwork.com/recipes/food-network-kitchens/provencal-summer-squash-and-potato-gratin-recipe.html