Vegetable Gratin Recipe

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Wolfgang Puck on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

Olive oil

3 small zucchini, ends trimmed, and sliced into 1/4-inch thick rounds

1/4 cup grated Parmesan

2 teaspoons sugar

1 1/2 cups peeled, seeded, chopped tomatoes

1 tablespoon minced thyme leaves

Salt and freshly ground black pepper

1 tablespoon minced garlic

1 cup grated mozzarella

1 large onion, small diced

3 Japanese eggplants, peeled in alternating 1-inch strips, leaving some of the skin on, sliced diagonally into 1/4-inch thick slices

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