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Baked Zucchini with Tomatoes

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Recipe

 

Yield

4 servings

Prep

20 min

Cook

25 min

Ready

45 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
3 each zucchini
medium sized
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2 each tomatoes
medium sized
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1 medium green bell peppers
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1 medium onions
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½ teaspoon salt
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teaspoon black pepper
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¼ cup olive oil
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Ingredients

Amount Measure Ingredient Features
3 each zucchini
medium sized
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2 each tomatoes
medium sized
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1 medium green bell peppers
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1 medium onions
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2.5 ml salt
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0.6 ml black pepper
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59 ml olive oil
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Directions

Preheat oven to 400℉ (200℃).

Core, seed and chop pepper.

Peel and finely chop onion.

Trim ends off the zucchini and remove the stem end from the tomatoes.

Cut both vegetables into ½-inch slices and arrange them in a buttered 1-or 1½-quart baking dish with their edges overlapping slightly, alternating the tomato with zucchini.

Scatter the green pepper, onion, salt, and pepper over the slices.

Drizzle the oil evenly over the vegetables.

Place the dish in the oven and bake, uncovered, about 25 minutes, or until the squash is crisp-tender.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 280g (9.9 oz)
Amount per Serving
Calories 17074% from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 315mg 13%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 13%
Sugars g
Protein 6g
Vitamin A 18% Vitamin C 98%
Calcium 4% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 
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