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Baked Tomatoes with Zucchini

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Baked Tomatoes with Zucchini
  • Prep 20 min
  • Total 60 min
  • Ingredients 7
  • Servings 6
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Zucchini finds a new home in this colorful and flavorful dish.
Updated May 7, 2009

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

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.

Tips from the Pillsbury Kitchens

  • tip 1
    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.

Nutrition Information

110 Calories, 7g Total Fat, 2g Protein, 8g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
110
Calories from Fat
70
Total Fat
7g
11%
Saturated Fat
1g
5%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
110mg
5%
Potassium
450mg
13%
Total Carbohydrate
8g
3%
Dietary Fiber
3g
10%
Sugars
3g
Protein
2g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
25%
25%
Calcium
2%
2%
Iron
6%
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 Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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