Italian Zucchini Bake
Servings 6 servings
Calories 207kcal
Equipment
Ingredients
- 3 tablespoons extra virgin olive oil divided
- 1 large sweet onion such as Vidalia
- 2-3 medium zucchini squash
- 6 oz. grape or cherry tomatoes or 2 large fresh tomatoes, sliced
- 1 ½ teaspoons garlic salt
- 1 teaspoon freshly ground black pepper
- 3/4 teaspoon dried basil
- 3/4 teaspoon dried oregano
- 1/3 cup pine nuts
- 1/3 cup fresh breadcrumbs optional
- 1/3 cup grated Parmesan or Romano cheese optional
- Thinly sliced fresh basil leaves for garnish chiffonade (optional)
Instructions
- Preheat the oven to 425 degrees. Place a rack in the second slot from the top of the oven. If your oven has a convection feature, use it for this recipe.
- Drizzle 2 tablespoons of olive oil in the bottom of a wide, heavy pan, such as a large cast iron skillet or bottom half of a broiler pan.
- Slice the onion into ¼ inch rings, and spread them out in the bottom of the pan.
- Slice the zucchini into ¼ inch slices, and layer those on top of the onions.
- Spread the cherry tomatoes or grape tomatoes on top of the zucchini.
- Sprinkle with the garlic salt, pepper, and dried herbs.
- Drizzle the remaining 1 tablespoon of olive oil on top of the vegetables.
- Bake at 425 degrees F for 15 minutes.
- Remove from heat and sprinkle on the pine nuts, fresh breadcrumbs (optional) and Parmesan or Romano cheese
(optional). Bake another 10-20 minutes, until vegetables are browned and tender. - Garnish with thinly sliced fresh basil leaves (optional).
Notes
Nutrition info is calculated with optional toppings included.
Nutrition
Serving: 1/6 recipe | Calories: 207kcal | Carbohydrates: 19g | Protein: 6g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 11g | Cholesterol: 10mg | Sodium: 616mg | Fiber: 4g | Sugar: 6g