Zucchini Bake with Tomatoes, Garlic and Parmesan Recipe
Ingredients
2 large or 2.5 lbs zucchini, cut into quarters10 oz grape tomatoes, cut in halves or 2 large tomatoes, diced
5 garlic cloves, minced
1/2 cup Parmesan cheese, grated
1 tsp any dried herbs like basil, oregano or Italian
3/4 tsp salt
Ground black pepper, to taste
1/3 cup parsley or basil, finely chopped
Cooking spray (I use Misto)
Instructions
In a large mixing bowl, add all ingredients, except parsley/basil; stir to combine.
Transfer to a prepared baking dish and bake uncovered for 25 minutes for crunchy zucchini or 35 minutes if you like well cooked vegetables. I recommend checking for doneness with a fork or knife after 25 minutes.
Remove from the oven, garnish with basil or parsley and serve hot/warm.
Store: Refrigerate covered for up to 3 days.
Notes
Add some grilled, roasted, cooked, even quickly pan fried with some seasonings chicken (cubed or shredded).
source : https://ifoodreal.com/zucchini-bake/
Nutrition Facts
Serving Size 1 cup
Serves 6
| Amount Per Serving | ||
|---|---|---|
| Calories | 56 | |
| % Daily Value* | ||
| Total Fat 2.6g | 4% | |
| Cholesterol 6.4mg | 2% | |
| Sodium 426.8mg | 18% | |
| Total Carbohydrate 4.3g | 1% | |
| Sugars 1.7g | ||
| Protein 4.4g | 9% | |
| ||
