Baked Ratatouille

As pretty as it is delicious, this summery gratin is a great way to use up all that zucchini

3 Tbs. extra-virgin olive oil 1 large onion, thinly sliced 2 medium zucchini, sliced 2 medium yellow squash, sliced 3 plum tomatoes, sliced 1⁄ cup grated Parmesan 4 cheese 1 tsp. Greek seasoning 1 clove garlic, minced Basil leaves (optional)

Heat oven to 350°F. Grease 2-qt. baking dish. In skillet, heat 1 Tbs. oil over medium heat. Add onion; cook, stirring often, until softened, 8–10 min. Spread in baking dish.

In large bowl, toss zucchini, squash, tomatoes, cheese, seasoning, garlic and salt and pepper to taste with remaining oil. Arrange single layer of vegetables over onion. Top with remaining vegetables, slightly overlapping; place on rimmed baking sheet. Cover with foil. Bake 50 min. Uncover; bake until tender, about 20 min. Let sit 5 min. Garnish with basil. Servings: 6. Active time: 20 min. Total time: 1 hr., 40 min. Calories: 116 Protein: 3g Fat: 8g (2g sat.) Chol.: 3mg Carbs.: 9g Sodium: 79mg Fiber: 2g Sugar: 5g