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Zucchini and Tomato Bake

You can vary the proportions of tomatoes and squash to suit your tastes, and your baking dish. The recipe calls for dried oregano, but fresh would also be nice. Thyme or basil would go nicely too.

Zucchini and Tomato Bake
Adapted from various sources

4 cups zucchini, sliced in 1/4″ slices
3 large tomatoes, sliced
2 tbsp olive oil
3 cloves garlic, minced
1 tsp dried oregano
1 dash salt
1/2 cup grated Parmesan cheese

1. Preheat oven to 425°F.
2. Lightly oil 9×13 baking dish. Layer zucchini and tomatoes in dish, starting with zucchini and ending with tomato slices.
3. Drizzle olive oil over mixture; sprinkle with oregano, garlic and salt.
4. Cover baking dish with foil, bake for 35-45 minutes until mixture is bubbling and zucchini is tender.
5. Remove foil, sprinkle with Parmesan cheese.
6. Serve warm.

Servings: 6

Nutrition Facts
Nutrition (per serving): 104 calories, 63 calories from fat, 7.2g total fat, 7.3mg cholesterol, 165.3mg sodium, 397.4mg potassium, 6.4g carbohydrates, 1.9g fiber, 3.3g sugar, 4.9g protein, 118.3mg calcium, 2.1g saturated fat.


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