Baked Tomatoes with Zucchini

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

  • 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
  • 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.
  • 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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