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.
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.