Baked Italian Zuchinni
Recipe: #16932
January 23, 2015
Categories: Side Dishes, Vegetables, Fall/Autumn, Sunday Dinner, Oven Bake, Vegetarian, Zucchini, Kosher Dairy more
"I'm not sure where I found this recipe but it sounds like it would make a nice side to something grilled."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (258.6 g)
- Calories 494.8
- Total Fat - 49 g
- Saturated Fat - 30.8 g
- Cholesterol - 129.9 mg
- Sodium - 1191.4 mg
- Total Carbohydrate - 11.2 g
- Dietary Fiber - 2.9 g
- Sugars - 7.5 g
- Protein - 6.6 g
- Calcium - 173.5 mg
- Iron - 1.6 mg
- Vitamin C - 15.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Layer in a one quart baking dish, zucchini, onion and tomato, (if desired) seasoning each layer with oregano, pepper, basil and salt.
Step 2
Pour tomato sauce to barely cover vegetables.
Step 3
Cover and bake at 350F for 45 minutes.
Step 4
Uncover and top with bread cubes or crumbs and grated cheese.
Step 5
Bake uncovered for 10 minutes.
Tips & Variations
No special items needed.
0 Reviews
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