Ingredients
Scale
- 1 medium zucchini (390g)
- 1 small eggplant (150g)
- 2 medium tomatoes (238g)
- 50g leek leaves, thinly sliced
- 2 tbsp olive oil
- 80g grated mozzarella cheese
- 2 tbsp tomato paste (low FODMAP)
- Dried oregano, dried thyme, salt, and black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a skillet, heat olive oil over medium heat. Sauté the sliced leek leaves for about 3–5 minutes until tender.
- In a bowl, mix together water, tomato paste, oregano, thyme (if using), and salt to create the tomato-herb broth.
- Thinly slice zucchini, eggplant, and tomatoes into uniform rounds. Layer these in an 8 x 8-inch baking dish over the sautéed leeks.
- Pour the herb broth evenly over the layered vegetables and season with salt and pepper.
- Cover with aluminum foil and bake for about 40 minutes until tender.
- Remove foil, sprinkle mozzarella cheese on top, and bake uncovered for another 15 minutes or until the cheese is melted and golden brown.
- Let sit for at least 10 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Sides
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: Approximately 1/6 of the gratin (about 150g)
- Calories: 180
- Sugar: 4g
- Sodium: 320mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg