Before going in the oven. After baking, drain and then sprinkle with Parmesan. Bake again.
ZUCCHINI TOMATO BAKE
Surprisingly delicious! Sliced zucchini, tomato and onion tossed in garlic and seasonings, placed in a casserole and baked 20 minutes, drained slightly over the sink, and then sprinkled with Parmesan cheese and baked another 20 minutes. You
can use freshly grated Parmesan or the canned variety…both work!
2
fairly large zucchini
1
large tomato, cut into chunks
1/2 cup chopped onion (125 mL)
1
tsp minced garlic (5 mL)
1
tsp basil (5 mL)
3/4 tsp salt (3 mL)
1/4 tsp black pepper (1 mL)
3
tbsp olive oil (45 mL)
1/4 cup grated Parmesan cheese (60 mL)
Slice zucchini in half vertically and then cut into
thin slices. In large bowl, combine
zucchini, tomato, onion, garlic, basil, salt and pepper. Set aside 5 minutes. Stir in olive oil. Place in casserole dish with lid. Bake in 450°F (230°C) oven 20 minutes. Remove
and drain slightly. Sprinkle with
Parmesan cheese and replace lid. Reduce
heat to 375°F (190°C) and bake another 20 minutes.
Yield: 4 servings
1
serving
116.7
calories
4.2
g protein
8.9
g fat
2.3 g fiber
4.1
g net carbs
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