Zucchini Tomato Bake
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 105.9
- Total Fat: 6.9 g
- Cholesterol: 21.1 mg
- Sodium: 174.6 mg
- Total Carbs: 6.2 g
- Dietary Fiber: 1.5 g
- Protein: 5.5 g
View full nutritional breakdown of Zucchini Tomato Bake calories by ingredient
Introduction
Great side dish! Great side dish!Number of Servings: 6
Ingredients
-
Zucchini 2 cups (about 6 small)
Hunt's Petite Diced Tomatos 14.5 oz
White Onion medium chopped fine
Mozzarella Cheese 4 oz.
Salted Butter 2 tbsp
Italian Seasonings
Salt and Pepper
Directions
Drain tomatos. Chop zucchini in small cubes and boil for 7-9 min but don't OVERCOOK. The zucchini should still be crisp. Drain. In a frying pan saute finely chopped onion in butter adding a dash of salt, pepper and italian seasonings. When onions are glossy add drained tomatos and zucchini. Transfer to a 8x8 baking pan and top with grated mozzarella. Bake in oven at 400 for 10 min letting mozzarella brown. Makes 6 1/2 cup servings. Enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user VALGAL40.
Number of Servings: 6
Recipe submitted by SparkPeople user VALGAL40.