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Ingredients
US|METRIC
7 SERVINGS
- 6 Tbsp. virgin olive oil (extra-)
- 1 lb. zucchini (ends trimmed and sliced crosswise into 1/4-inch-thick slices)
- 1 lb. summer squash (yellow, ends trimmed and sliced crosswise into 1/4-inch-thick slices)
- 2 tsp. table salt
- 1 1/2 lb. tomatoes (ripe, 3 to 4 large, sliced 1/4 inch thick)
- 2 onions (medium, halved lengthwise and sliced thin pole to pole, about 3 cups)
- 3/4 tsp. ground black pepper
- 2 garlic cloves (medium, minced or pressed through garlic press, about 2 teaspoons)
- 1 Tbsp. fresh thyme leaves (minced)
- 1 slice white sandwich bread (torn into quarters, Erin’s Note: I used 1 cup of Panko Bread Crumbs)
- 2 oz. Parmesan cheese (grated, about 1 cup)
- 2 shallots (medium, minced, about 1/4 cup)
- 1/4 cup fresh basil leaves (chopped)
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NutritionView More
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220Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories220Calories from Fat130 |
| % DAILY VALUE |
| Total Fat14g22% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol5mg2% |
| Sodium840mg35% |
| Potassium690mg20% |
| Protein7g |
| Calories from Fat130 |
| % DAILY VALUE |
| Total Carbohydrate19g6% |
| Dietary Fiber3g12% |
| Sugars8g |
| Vitamin A30% |
| Vitamin C70% |
| Calcium15% |
| Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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