Mediterranean Gratin Recipes

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LIGHTER MEDITERRANEAN PASTA BAKE



Lighter Mediterranean Pasta Bake image

Next time you're craving a comforting casserole loaded with chicken, veggies and just enough cheese to make it feel decadent, we recommend giving this recipe a try. It's a lightened-up take on a favorite recipe, our Mediterranean Chicken Pasta Bake. Like the original, this lighter version features perfectly browned chicken, bowtie pasta and the sun-ripened flavors of tomatoes, olives and artichokes featured in the original-but we also added in a few more veggies and trimmed down the cheese. The result is a dish that's full-flavored and comforting. When it comes out of the oven all warm and melty, no one will guess this dinner comes in under 400 calories per serving!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h30m

Yield 8

Number Of Ingredients 13

8 oz uncooked bowtie pasta (about 3 cups)
1 tablespoon olive oil
1 lb boneless skinless chicken breasts, cut into 1-inch cubes
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1 cup chopped onions
1 small zucchini, cut in half lengthwise and into 1/4-inch slices (about 1 1/2 cups)
2 jars (6 oz each) Progresso™ imported marinated artichoke hearts, drained and chopped
2 cups Muir Glen™ organic tomato basil pasta sauce (from 25.5-oz jar)
1/2 cup heavy whipping cream
1 cup halved cherry tomatoes
1/4 cup sliced kalamata olives
1/2 cup grated Parmesan cheese

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package. Add to large bowl.
  • In 12-inch nonstick skillet, heat 1 teaspoon oil over medium-high heat. Toss chicken with Italian seasoning and salt; cook 8 to 10 minutes, stirring occasionally, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Transfer to bowl with pasta.
  • In same skillet, heat remaining 2 teaspoons oil over medium heat; add onions and zucchini. Cook 4 to 6 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in artichokes, pasta sauce and whipping cream; heat 3 to 4 minutes or until heated through.
  • Carefully add sauce to bowl of pasta and chicken; stir until well combined. Spoon mixture into baking dish; top with tomatoes, olives and Parmesan cheese. Cover baking dish with foil; bake 25 minutes. Uncover; bake 10 to 15 minutes or until bubbly and lightly browned.

Nutrition Facts : Calories 390, Carbohydrate 34 g, Cholesterol 55 mg, Fat 3 1/2, Fiber 6 g, Protein 22 g, SaturatedFat 7 g, ServingSize About 1 1/3 Cups, Sodium 680 mg, Sugar 5 g, TransFat 0 g

MEDITERRANEAN FISH GRATINS



Mediterranean fish gratins image

These individual portions of fish in tomato sauce, topped with herby breadcrumbs, freeze beautifully - perfect for no-fuss entertaining

Provided by Justine Pattison

Categories     Dinner, Fish Course, Main course

Time 1h20m

Number Of Ingredients 17

3 tbsp olive oil
1 large onion , thinly sliced
1 fennel bulb (about 250g/9oz), trimmed and thinly sliced
3 large garlic cloves , finely sliced
1 heaped tsp coriander seeds , lightly crushed
150ml white wine
2 x 400g cans chopped tomatoes with herbs
2 tbsp tomato purée
good pinch of saffron
1 bay leaf
1 tbsp fresh lemon juice
1 small bunch flat-leaf parsley , leaves roughly chopped
900g mixed skinless fish fillets, (anything you like) cut into chunks
350g raw peeled king prawn
75g finely grated parmesan
50g panko or coarse dried breadcrumbs
green salad , to serve (optional)

Steps:

  • Heat the oil in a large, wide non-stick saucepan or sauté pan and gently fry the onion, fennel, garlic and coriander seeds for 15 mins, stirring regularly until the vegetables are softened and lightly coloured. Pour the wine into the pan and add the tomatoes, tomato purée, saffron and bay leaf. Season and bring to a gentle simmer. Cook for about 15 mins, stirring occasionally, until thick.
  • Heat oven to 220C/200C fan/gas 7. Stir the lemon juice and most of the parsley into the tomato mixture, pop the raw fish pieces and prawns on top and stir well. Cover tightly with a lid and simmer gently over a medium heat for 4-5 mins or until the fish is almost cooked. Stir a couple of times as the fish cooks, taking care not to let it break up.
  • Ladle the hot tomato and fish mixture into 6 individual pie dishes - they will each need to hold around 350ml. Mix the cheese, breadcrumbs, remaining parsley and a little ground black pepper together and sprinkle over the top. Bake on a baking tray for 20 mins or until the pies are golden brown and bubbling. Serve with green salad, if you like.

Nutrition Facts : Calories 372 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 46 grams protein, Sodium 1.1 milligram of sodium

MEDITERRANEAN MIXED VEGETABLE GRATIN



Mediterranean Mixed Vegetable Gratin image

Provided by Food Network

Yield 6 to 8 portions

Number Of Ingredients 14

1 pound fresh plum tomatoes
1/2 pound large red bliss potatoes
1 large red onion
1 large red peppers
1 large yellow pepper
1/2 pound small Italian eggplants
1 large fennel bulb
1/3 cup olive oil
2 cloves garlic, finely chopped
1/4 fresh mint leaves
1 cup bread crumbs
1/4 cup grated Parmesan cheese
Salt
Freshly ground black pepper

Steps:

  • Preheat an oven to 350 degrees.
  • Wash all of the vegetables, drain and dry.
  • Slice the tomatoes into rounds 1/4-inch thick. Cut the potatoes, leaving the skin on, into equally sized rounds. Peel the onion, leaving whole, cut into thin round slices.
  • Cut the pepper in half, remove and discard the seeds and ribs, and cut into a thin julienne.
  • Leave the skin on the eggplant and cut into thin round slices.
  • Trim the top of the fennel bulb and slice the fennel on a vegetable slicer into thin slices beginning at the base and continuing up to the top.
  • Using a large ceramic vegetable gratin dish, brush the bottom of the dish with some of the olive oil. Lay the sliced tomatoes on the bottom of the dish in single layer overlapping where necessary. Season this and each succeeding layer of vegetables with salt and pepper as you go to ensure balanced flavors.
  • Lay the potatoes on top of the tomatoes, season and continue with a layer of onion.
  • Combine the peppers and lay the peppers over the onion layer. Next add a layer of eggplant and finally a layer of thinly sliced fennel remembering to carefully season each vegetable layer.
  • Drizzle 3 tablespoons of olive oil over the top layer of vegetables and place the dish into the oven. Bake for 45 minutes.
  • While the gratin is baking, combine the remaining olive oil with the garlic, mint, bread crumbs, cheese and season with a fresh grind of black pepper. After the vegetables have cooked for 45 minutes, remove from the oven, sprinkle the bread crumb mixture over the top and return to the oven for another 15 minutes or until the top browns to a golden color.

MEDITERRANEAN GRATIN



Mediterranean Gratin image

Dinner ready in 40 minutes! Enjoy this Mediterranean style gratin featuring couscous, garbanzo beans, spinach leaves - a delicious meal!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 10

1 box (5.8 oz) roasted garlic and olive oil flavor couscous mix
6 cups fresh baby spinach leaves (5 oz)
2 tablespoons water
1/2 cup roasted red bell peppers (from 7.25-oz jar), drained, chopped
1 1/2 teaspoons grated lemon peel
1/4 teaspoon salt
1 can (15 to 16 oz) garbanzo beans, drained, rinsed
1 cup crumbled feta cheese (4 oz)
1/2 cup coarsely chopped walnuts
1 tablespoon olive or vegetable oil

Steps:

  • Heat oven to 350°F. Make couscous as directed on box for version without olive oil.
  • Meanwhile, spray 11x7-inch (2-quart) glass baking dish or gratin dish with cooking spray. In 12-inch skillet, place spinach and 2 tablespoons water. Cover; cook over medium heat 2 to 4 minutes, stirring occasionally, until spinach is wilted.
  • Stir in cooked couscous, roasted red peppers, lemon peel, salt, beans and 1/2 cup of the cheese. Spread mixture in baking dish.
  • In small bowl, mix remaining cheese, walnuts and oil. Sprinkle over couscous mixture.
  • Bake uncovered 20 to 25 minutes or until heated through.

Nutrition Facts : Calories 530, Carbohydrate 61 g, Cholesterol 25 mg, Fat 3, Fiber 11 g, Protein 21 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 910 mg, Sugar 5 g, TransFat 0 g

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