Enjoy summer’s bounty with this garden-fresh, gluten-free Zucchini, Tomato and Onion Bake!
Summer vegetables and herbs can create an endless combination of healthy and yummy dishes. This month’s Recipe Redux theme is “Fresh From the Garden”, challenging us to create or adapt a recipe to showcase fresh July fruits and veggies. The only question is, how do you choose from the unbelievable deliciousness that is summer produce? Though I am not a gardener, I am thankful for farmer’s markets and my beloved Trader Joes to supply me with beautiful veggies. My Zucchini, Tomato and Onion Bake can be served as a side dish to accompany almost anything. It’s wonderful with fish, chicken, barbecue meats or any other protein source you prefer. It’s very simple and so pretty on the table. Bring this to your next summer gathering and you’ll certainly have a low-calorie dish to help you navigate the rest of the party offerings. Enjoy!
Enjoy summer's bounty with this garden-fresh, #glutenfree Zucchini Tomato and Onion Bake http://wp.me/p4LsrV-5B Click To Tweet
- 1 large zucchini, sliced very thin
- 1 small yellow onion, sliced very thin
- 1 ½ teaspoons olive oil
- 2 medium vine tomatoes, sliced thin
- 1 Tablespoon fresh parsley, chopped
- 5 fresh basil leaves, chopped
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup Parmesan cheese, grated
- Olive oil flavored cooking spray
- Preheat oven to 350 degrees.
- Toss zucchini, onions and olive oil in a large bowl. Add parsley, basil, salt and pepper and combine well.
- Spray an oven safe dish with olive oil cooking spray.
- Create a pattern of alternating 3-4 zucchini slices with onion mixture and a slice of tomato until all the vegetables are in the dish.
- Top with a light mist of olive oil cooking spray.
- Sprinkle top with Parmesan cheese.
- Cover with foil and bake for 30 minutes.
- Remove foil and continue to bake another 20-25 minutes until cheese is nicely browned and vegetables are soft.
Makes 4 servings: 69 calories, 3.6g fat, 1.4g saturated fat, 5mg chol, 147mg sodium, 7.4g carbs, 2g fiber, 2.1g sugar, 3.8g protein.
This can be made with your vegetables of choice. If you need to lower the sodium content, use less added salt. You may also experiment with your favorite herbs. Garlic, thyme and rosemary are other suggested additions if you wish to increase the flavor. Reduced fat Parmesan cheese can also be used to slightly decrease the fat and calorie content.