Roasted Tomato, Zucchini and Potato Medley

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 159.8
  • Total Fat: 4.6 g
  • Cholesterol: 2.5 mg
  • Sodium: 83.7 mg
  • Total Carbs: 26.8 g
  • Dietary Fiber: 5.4 g
  • Protein: 4.7 g

View full nutritional breakdown of Roasted Tomato, Zucchini and Potato Medley calories by ingredient
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Number of Servings: 8


    2 Tbsp olive oil
    2 medium onions, cut in half then thinly sliced
    3 garlic cloves, minced
    1/4 cup Parmesan Cheese
    1 Tbsp thyme leaves
    5 roma tomatoes, thinly sliced
    4 potatoes, thinly sliced
    3 zucchini, thinly sliced


Preheat the oven to 375. Heat some of the oil in a pan. Cook the onions for about 5 minutes or until translucent. Add the garlic and cook 1 minute longer. Spray a 9x13 casserole dish with cooking spray. Spread the onions on the bottom. On top of the onions, fill the rest of the casserole by alternating the potatoes, tomatoes and zucchini side by side creating rows. Season with salt and pepper and drizzle the rest of the oil over the veggies. Cover with foil and bake 35-40 minutes. Remove the foil sprinkle the Parmesan over the veggies and bake for about 30 minutes more.

Serving Size: 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user AHALTOM.

TAGS:  Side Items |

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