Italian Zucchini Bake

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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
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Submitted by: BEINHAVE


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.


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