Ingredients

  • 10 firm baby zucchini, or 5 small zucchini, sliced lengthwise into 1/4-inch-thick sticks
  • 1 small onion, chopped
  • 2 scallions, white part only, thinly sliced
  • Leaves from 3 inner stalks celery
  • 6 basil leaves
  • About 1/4 cup flour
  • 2 whole ripe plum tomatoes, cored and coarsely chopped
  • Sea salt
  • cup extra virgin olive oil
  • Freshly ground black pepper
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      146 calories; 12 grams fat; 1 gram saturated fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 1 gram protein; 478 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

6 servings

Preparation

  1. Preheat oven to 425 degrees. In a colander, combine zucchini, onion and scallions. Tear celery and basil leaves into small pieces and sprinkle on top. Sprinkle flour over all. Using one hand, press and toss ingredients together until well mixed and coated (it will get a little moist, but not gooey). Add tomatoes, season with salt and toss once more.
  2. Pour half the olive oil into a medium baking dish or ceramic pie plate. Fill dish with zucchini mixture, then grind pepper over top. Sprinkle remaining oil on top, and place in oven. Bake for about 20 minutes, or until ingredients are just cooked, but firm.

30 minutes

Dining and Cooking