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Italian Zucchini Bake

Source of Recipe

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Italian Zucchini Bake

everydaydiabeticrecipes.com
Not yet rated.
SERVES 6
COOK TIME 45 Min

Imagine serving this warm and comforting Italian Zucchini Bake on a chilly night with your favorite main dish. It has all the tastes you crave, with none of the higher fat ingredients.

What You'll Need:
• 2 teaspoons canola oil
• 2 pounds zucchini, cut into 1/4-inch half-moon slices
• 1/4 cup chopped onion
• 3 plum tomatoes, cut into 1/2-inch chunks
• 1 tablespoon Parmesan cheese
• 1/2 cup shredded Italian blend cheese
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 1/4 teaspoon black pepper
• 1 tablespoon Italian bread crumbs

What To Do:
1. Preheat oven to 375 degrees F. Coat a 2-quart baking dish with cooking spray.

2. In a skillet, heat oil over medium-high heat and saute zucchini and onion 5 minutes. Stir in tomatoes, Parmesan cheese, Italian blend cheese, garlic powder, Italian seasoning, and black pepper. Cook for 3 minutes. Spoon into prepared baking dish and sprinkle with bread crumbs.

3. Bake 25 to 30 minutes or until golden and heated through.

1/6 of recipe equals: Calories 65 (Calories from Fat 26); Total Fat 2.9g (Saturated Fat 0.7g, Trans Fat 0.0g); Protein 3.3g; Cholesterol 2.0mg; Sodium 74mg; Total Carbohydrates 8.1g; Dietary Fiber 2.1g; Sugars 5.0g