Low Fat Tomato And Zucchini Summer Gratin

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1/2 cup bulgur
• 2 lbs zucchini, peeled and thinly sliced
• 2 lbs tomatoes, thinly sliced
• 1 eggplant, peeled and thinly sliced
• 5 cloves crushed garlic
• 6 ounces swiss cheese, shredded
• 4 tablespoons parsley, chopped
• salt, to taste
• pepper, to taste
• 2 teaspoons olive oil

Recipe

• 1 spray a 9 x13 pan with pam and scatter the bulgur over the bottom, to soak up excess juice.
• 2 cover the bottom of the pan with zucchini slices, in a single layer, you are making levels, like lasagna, so don't worry about leftovers.
• 3 cover the zucchini with tomato slices, salt, pepper, crushed garlic, a good sprinkling of chopped parsley, and a bit of cheese.
• 4 same with the eggplant.
• 5 start again, making the same layers in the same order until you are out of ingredients, and ending with some cheese and a touch of olive oil.
• 6 bake in a 375-400 degree preheated oven about 40-45 minutes, it depends on the thickness of the slices of your veggies, so be sure to check.