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ZUCCHINI TOMATO BAKE (3.5 PTS)

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsA, B2, B3, B9, B12, C, P
MineralsChromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup 62g / 2 1/5oz Onion - thinly sliced

  2. 1 tablespoon 15ml Olive oil

  3. 2 Garlic - chopped

  4. 1 1/4 Zucchini - thinly sliced

  5. 1 lb 454g / 16oz Tomatoes - seeded and choppped

  6. 1 cup 146g / 5.1oz Bread crumbs

  7. 1 tablespoon 15ml Fresh herbs - chopped

  8. 2 tablespoons 30ml Grated parmesan cheese

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400F.

  2. Saute onion in oil until clear; add zucchini and garlic, saute until zucchini is crisp tender, about 5 minutes.

  3. Combine remaining ingredients.

  4. Put 1/3 zucchini mixture in a sprayed casserole, top with 1/3 crumb mixture. Repeat twice, ending with bread crumbs. Bake 309 minutes until golden.

  5. Per serving: 192cal., 6g pro., 5g (24%) fat, 27g carb., 244mg sod., 3.2 mg chol., 4g fiber.

  6. Veggie Life 9-95 Shared by Carolyn Shaw 12-95 MC Formatted by Mary [mnmpoms@ponyexpress.net]

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