Italian Zucchini Bake

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 115.4
  • Total Fat: 7.7 g
  • Cholesterol: 21.3 mg
  • Sodium: 62.5 mg
  • Total Carbs: 9.7 g
  • Dietary Fiber: 2.9 g
  • Protein: 3.7 g

View full nutritional breakdown of Italian Zucchini Bake calories by ingredient
Report Inappropriate Recipe

Submitted by:


From the 30-Day Low-Carb Diet Solution From the 30-Day Low-Carb Diet Solution
Number of Servings: 6


    4 large zucchini
    2 T. butter
    1 clove garlic, minced
    1 onion, chopped
    2 small tomatoes
    2 T. fresh parsley, snipped
    3/8 cup cheddar cheese, shredded
    black pepper, to taste


Wash and cut zucchini into rounds. In a skillet, melt butter. Add garlic and onion. Saute' until transparent. Add the zucchini and saute about 5 minutes, until tender. Peel and chop tomatoes. Add parsley to the tomatoes. Spray a baking dish with no-stick cooking spray or grease lightly with coconut oil. Layer tomatoes, then zucchini, then cheddar cheese. Repear the layers and sprinkle top with black pepper. Bake at 350 for 40 minutes. Serves 6. 7.0 grams of ECC, 3.4 grams of protein.

Number of Servings: 6

Recipe submitted by SparkPeople user BEINHAVE.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.