Zucchini Tomato Bake
This zesty zucchini dish is sure to be savored compliment to any entrée.
Recipe adapted from Oregon State University’s Food Hero
Vary the flavor of this dish by adding different herbs and spices. You can sprinkle on some garlic powder or parmesan for an Italian twist, or turn up the heat with Cumin and pepper flakes for another alternative.
4 cups zucchini, sliced (about 2 pounds)
3 tablespoons chopped onion
1 teaspoon vegetable oil
2 cups canned tomatoes with juice or 2 cups fresh sliced tomatoes
1⁄2 teaspoon salt
1⁄4 teaspoon pepper
1⁄4 cup (1 ounce) grated cheese (try cheddar, mozzarella, or parmesan)
Preheat oven to 375 degrees.
Wash zucchini and cut into 1/4-inch slices.
In large frying pan, cook onion in oil on medium heat until tender.
Add zucchini to onions and cook for 5 minutes.
Add tomato and seasoning; cook 5 more minutes.
Put mixture into an 8” x 8” square baking dish and sprinkle with cheese.
Bake at 375 degrees for 20 minutes.
Refrigerate leftovers within 2-3 hours.
Serving size: 2/3 cup
Per serving: 30 calories, 1 g total fat, 0.5 g saturated fat, 5 g carbohydrates, 2 g protein, 1 g fiber,
150 mg sodium, 327 mg potassium, 21 mg magnesium, 34 mg calcium