Baked Tomatoes with Zucchini

  • Prep 20 min
  • Total 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

Steps

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  • 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.

Notes









Tips

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

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
110
Calories from Fat
70
% Daily Value
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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