Zucchini Bake with Tomatoes, Garlic and Parmesan
Try this Zucchini Bake with Tomatoes, Garlic and Parmesan recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
vegetarian
pescatarian
- 3/4 tsp salt
- 1/2 tsp ground black pepper
- 1/2 cup parmesan cheese shredded
- cooking spray (i use misto)
- 2 large or 2.5 lbs zucchini cut into quarters
- 10 oz grape tomatoes cut in halves or 2 large tomatoes, diced
- 7 garlic cloves crushed
- 1/3 cup parsley or basil finely chopped
- 1 tsp dried basil oregano or organic italian seasoning
- Carbohydrate 19.7027430558467 g
- Cholesterol 11.0000000140161 mg
- Fat 4.31196046655683 g
- Fiber 4.4179428871539 g
- Protein 8.85889803892568 g
- Saturated Fat 2.2731536674356 g
- Serving Size 1 1 recipe (319g)
- Sodium 209.59176179353 mg
- Sugar 15.2848001686928 g
- Trans Fat 0.425635234260481 g
- Calories 141 calories
Preheat oven to 350 degrees F and spray 8 x 8 or 9 x 11 baking dish with cooking spray. Set aside.In a large mixing bowl, add all ingredients, except parsley/basil, and 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.
