Cuisinart TOB-50BC Instruction Booklet page 19

Place the rack in position B and preheat toaster oven to 400ºF . Brush
an 8x11-inch oval or 8x8-inch square baking dish with olive oil .
In a 12-inch nonstick fry pan, heat the 1½ tablespoons olive oil over
moderately low heat . Add the onions and cook, stirring occasionally,
until they are translucent, about 5 minutes . Remove from the heat and
stir in the chopped plum tomatoes and ¼ teaspoon of the salt .
In a small bowl, combine the rosemary, thyme, remaining salt, pepper
and cheese . Spread half the tomato/onion mixture in the prepared
baking dish . Layer half the potato slices evenly on top . Sprinkle with
half the herb and Parmesan mixture . Repeat . Cover with aluminum foil
and bake for 40 to 45 minutes, until potatoes are tender when tested
with a fork . When tender, remove the foil and bake for an additional 15
to 20 minutes, until the potatoes are golden .
Nutritional information per serving:
Calories 167 (27% from fat) • carb. 26g • pro. 5g • fat 5g • sat. fat 1g
• chol. 4mg • sod. 273mg • calc. 90mg • fiber 3g
Summertime Zucchini,
Tomato & Basil Bake
While this side dish is best in the summer with garden fresh vegetables,
our markets make it easy to get these ingredients all year 'round .
Makes 4 servings
2 medium green zucchini, each 1½ inches in diameter
6 ripe plum tomatoes
10 large fresh basil leaves
1 large clove garlic, peeled and halved
1 tablespoon extra virgin olive oil
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper
¼ cup freshly grated Reggiano Parmasiano
Preheat the toaster oven to 350ºF .
Trim the ends of the zucchini . Cut into ¼-inch-thick slices . Cut the
tomatoes into ¼-inch-thick slices . (This can be done using a Cuisinart
food processor and the 6mm slicing disc .) Stack the basil, roll, then cut
into very thin strips with a sharp knife to produce a shred . Set aside .
Rub the garlic clove over the bottom of an 8x8-inch glass or ceramic
baking dish, and discard the garlic . Brush with 1 teaspoon of the olive
oil .
Arrange the zucchini and tomato slices in a single layer, overlapping
them tightly . Season with the salt and pepper . Scatter the shredded
basil evenly over the zucchini and tomatoes . Drizzle with the remaining
olive oil, then sprinkle evenly with the grated cheese .
Bake for 25 to 30 minutes, until the zucchini is tender . Serve hot or at
room temperature .
Nutritional information per serving:
Calories 89 (52% from fat) • carb. 7g • pro. 4g • fat 6g • sat. fat 2g
• chol. 5mg • sod. 286mg • calc. 96mg • fiber 3g
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