Wednesday, September 28, 2016

ZUCCHINI TOMATO BAKE

Before going in the oven. After baking, drain and then sprinkle with Parmesan.  Bake again.


                                 




ZUCCHINI TOMATO BAKE
Surprisingly delicious! You can use freshly grated Parmesan or the canned variety…both work!  The onion adds a little something extra taste-wise from memory (this is an older recipe from one of my Splendid Low-Carbing Cookbooks - "More Splendid Low-Carbing" to be precise).  Unfortunately, I could not add the onion as my husband's digestive system is very sensitive to the combination of onions and tomatoes. 

2 fairly large zucchini
1 large tomato, cut into chunks
1/cup chopped onion (125 mL)
1 tsp minced garlic (5 mL)
1 tsp basil (5 mL)
3/tsp salt (3 mL)
1/tsp black pepper (1 mL)
3 tbsp olive oil (45 mL)
1/cup grated Parmesan cheese (60 mL)

Slice zucchini in half vertically and then cut into thin slices.  In large bowl, combine zucchini, tomato, onion, garlic, basil, salt and pepper.  Set aside 5 minutes.  Stir in olive oil.  Place in casserole dish with lid.  Bake in 450°F (230°C) oven 20 minutes. Remove and drain slightly.  Sprinkle with Parmesan cheese and replace lid.  Reduce heat to 375°F (190°C) and bake another 20 minutes.

Yield:  4 servings
1 serving
116.7 calories
4.2 g protein
8.9 g fat
2.3 g fiber
4.1 g net carbs


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