Baked Zucchini With Tomatoes

Ingredients

• 3 small zucchini, about 3/4 pound
• 3 ripe plum tomatoes, about 1/2 pound
• Salt and freshly ground pepper to taste
• 1 medium-size green pepper, cored, seeded and coarsely chopped
• 1 cup finely chopped onions
• 1 teaspoon minced garlic
• 1 tablespoon chopped fresh oregano, or 2 teaspoons dried
• 2 tablespoons grated Parmesan cheese
• 3 tablespoons olive oil

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    162 calories; 12 grams fat; 2 grams saturated fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 9 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 4 grams protein; 4 milligrams cholesterol; 109 milligrams sodium

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

Preparation

1. Preheat the oven to 425 degrees.
2. Trim off the ends of the zucchini and core the tomatoes. Cut each into 10 slices. Arrange them with edges slightly overlapping, alternating the zucchini and tomatoes in a baking dish. Sprinkle with salt and pepper.
3. In a bowl, mix well the green pepper, onions, garlic, oregano and cheese.
4. Spread the mixture evenly over the zucchini and tomatoes, and sprinkle with oil.
5. Place in the oven and bake 20 to 25 minutes until the tops are lightly browned.

45 minutes