Zucchini, Tomato Casserole
Created by Bergy on January 4, 2012
- Servings: 3
- Prep Time: 15m
- Cook Time: 25m
- Recipe #3846
Ingredients
- 3 small zucchini, washed, sliced 1/4 inch slices
- 2 cloves garlic, minced
- 1 teaspoon olive oil
- 1/2 cup sweet onions, chopped
- Salt and pepper to taste
- 4 roma tomatoes, sliced
- 1/4 cup parmesan cheese, grated
- 1 teaspoon dried oregano
- 2 tablespoons cilantro, chopped (optional)
How to Make
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Step 1: In a small skillet saute the garlic until it is golden
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Step 2: Lightly oil a baking dish large enough to accommodate the zucchini slices in one layer
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Step 3: Place the zucchini slices, in the dish in a single layer, top with onions, garlic and season with salt and pepper
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Step 4: Cover with the tomatoe slices, sprinkle on the parmesan and oregano
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Step 5: Bake in pre-heated 375f oven for about25 minutes or until the cheese has melted. The zucchini will still have a bit of crunch to them.
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Step 6: Sprinkle on the cilantro and serve
Nutritional Facts
- Serving Size: 1 (509.8 g)
- Calories 184.9
- Total Fat - 7 g
- Saturated Fat - 2.7 g
- Cholesterol - 11 mg
- Sodium - 379.2 mg
- Total Carbohydrate - 24.4 g
- Dietary Fiber - 6.2 g
- Sugars - 17 g
- Protein - 10.5 g
- Calcium - 220.7 mg
- Iron - 2.4 mg
- Vitamin C - 91.6 mg
- Thiamin - 0.2 mg