Zucchini Tomato Bake

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 328.3
  • Total Fat: 12.5 g
  • Cholesterol: 34.6 mg
  • Sodium: 381.5 mg
  • Total Carbs: 42.9 g
  • Dietary Fiber: 7.4 g
  • Protein: 13.9 g

View full nutritional breakdown of Zucchini Tomato Bake calories by ingredient
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Easy and Healthy Easy and Healthy
Number of Servings: 1


    3 large or 4 small zucchini sliced
    1 large onion chopped
    3 large tomatoes chopped
    1 cup cheddar cheese grated
    1 cup brown rice
    2-3 teaspoons oregano
    2-3 teaspoons garlic
    salt and pepper


In a square baking casserole layer brown rice on the bottom, add one cup water (you can use chicken broth or vegetable broth for added flavor). Layer sliced zucchini, chopped onion and tomato, then season with salt, pepper, oregano and garlic. Top with half of the grated cheddar cheese. Repeat layers of zucchini, onion, tomato, salt, pepper, oregano and garlic finishing with a 2nd layer of cheese. Bake in a 350 degree oven for about an hour. I sometimes shorten the cooking time by parboiling the rice on the stoveop for about 15 minutes. Use the Cuisinart for chopping to save prep time. Serves 4 1 cup servings as a main dish or 6 as a side dish.

Number of Servings: 1

Recipe submitted by SparkPeople user LADYKNW.

TAGS:  Fish | Dinner | Fish Dinner |

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