Zucchini Tomato Bake^ Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 cup: Thinly sliced onion,
Chopped,
1 tbsp: Olive oil,
1 cup: Bread crumbs,
2 centiliter: Chopped garlic,
1 tbsp: Chopped fresh herbs,
1 1/4 lbs: Thinly sliced zucchini,
2 tbsp: Grated Parmesan,
1 lbs: Tomatoes, seeded and
Directions:
Preheat oven to 400F.
Saute onion in oil until clear; add zucchini and garlic, saute until
zucchinni is crisp tender, about 5 minutes.
Combine remaining ingredients.
Put 1/3 zucchini mixture in a sprayed casserole, top with 1/3 crumb
mixture. Repeat twice, ending with bread crumbs. Bake 309 minutes
until golden.
Per serving:
192cal., 6g pro., 5g (24%) fat, 27g carb., 244mg sod., 3.2mg chol., 4g
fiber.
Veggie Life 9-95
Shared by Carolyn Shaw 12-95
Submitted By CAROLYN SHAW On 12-31-95
Source from luhu.jp
Saute onion in oil until clear; add zucchini and garlic, saute until
zucchinni is crisp tender, about 5 minutes.
Combine remaining ingredients.
Put 1/3 zucchini mixture in a sprayed casserole, top with 1/3 crumb
mixture. Repeat twice, ending with bread crumbs. Bake 309 minutes
until golden.
Per serving:
192cal., 6g pro., 5g (24%) fat, 27g carb., 244mg sod., 3.2mg chol., 4g
fiber.
Veggie Life 9-95
Shared by Carolyn Shaw 12-95
Submitted By CAROLYN SHAW On 12-31-95
Source from luhu.jp