Leamanach zucchini tomato bake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 med tomatoes, sliced 1/4 inch thick2 med zucchini, sliced 1/4 inch thick1 can corn (drained)1/2 C panko1/4 C parmesan cheese1/2 tsp dried basil (optional)
1) In a shallow casserole pan (sprayed with veg oil), make layers (zucchini, corn, tomatoes).
2) Mix panko & cheese together (add basil if desired), sprinkle topping over top of casserole.
3) Bake 30 min @ 400 until topping is golden.
4) Cover and bake 10 or more minutes until veggies are tender.
Serving Size: makes 6 (1 Cup) servings
2) Mix panko & cheese together (add basil if desired), sprinkle topping over top of casserole.
3) Bake 30 min @ 400 until topping is golden.
4) Cover and bake 10 or more minutes until veggies are tender.
Serving Size: makes 6 (1 Cup) servings
Nutritional Info Amount Per Serving
- Calories: 114.3
- Total Fat: 2.5 g
- Cholesterol: 0.0 mg
- Sodium: 214.2 mg
- Total Carbs: 22.1 g
- Dietary Fiber: 3.1 g
- Protein: 5.1 g
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