Zucchini Bake with Tomatoes, Garlic and Parmesan
Zucchini Bake with Tomatoes, Garlic and Parmesan
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  • cook: 0 hr
  • total: 0 hr
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  • Ingredients

    • 2 large or 2.5 lbs zucchini, cut into quarters
    • 10 oz grape tomatoes, cut in halves or 2 large tomatoes, diced
    • 7 garlic cloves, crushed
    • 1/2 cup Parmesan Cheese, shredded
    • 1 tsp dried basil, oregano or organic Italian seasoning
    • 3/4 tsp salt
    • 1/2 tsp ground black pepper
    • 1/3 cup parsley or basil, finely chopped
    • Cooking spray (I use Misto)

    Instructions

    Click Here For Step-By-Step Instructions

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 108 % Daily Value *
    • Total Fat: 4 g 5.7%
    • Saturated Fat: 2 g 8.8%
    • Trans Fat: 0 g %
    • Cholesterol: 9 mg 2.87%
    • Sodium: 648 mg 27%
    • Calcium: 163 mg 16.25%
    • Potassium: 867 mg 24.76%
    • Magnesium: 0 mg 0%
    • Iron: 2 mg 8.72%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 14 g %
    • Dietary Fiber: 4 g 14.17%
    • Sugar: 7 g
    • Protein: 7 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 23.64%
    • Vitamin C 90.58%
    • Vitamin D 0.53%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat0
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables2
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total2 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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