Baked Tomatoes with Zucchini

Zucchini finds a new home in this colorful and flavorful dish.

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  • prep time 20 min
  • total time 60 min
  • ingredients 7
  • servings 6
 

Ingredients

6
medium tomatoes
2
medium zucchini, unpeeled, cut into 1/4-inch slices
4
cloves garlic, minced
1
teaspoon parsley flakes
1/4
teaspoon salt
1/4
teaspoon pepper
3
tablespoons olive oil

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 400°F. Place tomatoes stem side down on cutting board. Cut each tomato into 8 wedges, cutting to about 1/2 inch from bottom (not all the way through). Place tomatoes, cut side up, in ungreased 12x8-inch (2-quart) glass baking dish. Insert 2 zucchini slices between each slice in each tomato.
  • 2 In small bowl, mix remaining ingredients; drizzle over tomatoes.
  • 3 Bake uncovered 30 to 40 minutes or until tomatoes are slightly soft. Serve tomatoes with slotted spoon.
  • 1 Heat oven to 400°F. Place tomatoes stem side down on cutting board. Cut each tomato into 8 wedges, cutting to about 1/2 inch from bottom (not all the way through). Place tomatoes, cut side up, in ungreased 12x8-inch (2-quart) glass baking dish. Insert 2 zucchini slices between each slice in each tomato.
  • 2 In small bowl, mix remaining ingredients; drizzle over tomatoes.
  • 3 Bake uncovered 30 to 40 minutes or until tomatoes are slightly soft. Serve tomatoes with slotted spoon.

EXPERT TIPS

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Expert Tips

Using serrated knife, cut tomatoes into quarters, cutting to about 1/2 inch from bottom. Cut wedges in half again, not all the way through.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
110
(
Calories from Fat
70),
% Daily Value
Total Fat
7g
7%
(Saturated Fat
1g,
1%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
110mg
110%;
Total Carbohydrate
8g
8%
(Dietary Fiber
3g
3%
  Sugars
3g
3%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
30%;
Vitamin C
25%;
Calcium
2%;
Iron
6%;
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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