Tomato & Zucchini Bake
Recipe: #19074
May 17, 2015
Categories: Tomato, Italian, Baby Shower, Brunch Oven Bake, Gluten-Free, Fresh Tomatoes, Zucchini, Kid's Lunches, more
"This is a great way to use up your abundance of zucchini. I found this recipe in a cookbook collection and it states ~ Slice and pack the cooled zucchini into snap lock bags and freeze ~ It will keep for up to 1 month. Pack the slice in your lunchbox and it will be thawed by lunch time. If you have a microwave at work, pop it in on a medium setting for 20 seconds, and you can enjoy it warm. (I have found the above works so well)."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (257.4 g)
- Calories 291.4
- Total Fat - 17.4 g
- Saturated Fat - 5.1 g
- Cholesterol - 148.4 mg
- Sodium - 325.3 mg
- Total Carbohydrate - 19.8 g
- Dietary Fiber - 3.7 g
- Sugars - 5.5 g
- Protein - 15.7 g
- Calcium - 183.7 mg
- Iron - 1.9 mg
- Vitamin C - 26.4 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 200C and lightly grease a deep loaf tin. Line the base and two long sides with baking paper.
Step 2
Combine all the ingredients except the tomato in a bowl and season to taste. Spoon into the prepared tin and top with the sliced tomato.
Step 3
Bake on a tray (in case of spillage) for 1 hour, until a skewer inserted in the centre comes out clean. Leave in the tin to cool slightly, then cut into thick slices.
Tips
No special items needed.
0 Reviews
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