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Baked Tomatoes with Zucchini

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Baked Tomatoes with Zucchini
  • Prep Time 20 min
  • Total Time 60 min
  • Servings 6
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Zucchini finds a new home in this colorful and flavorful dish.

Ingredients

6
medium tomatoes
2
medium zucchini, unpeeled, cut into 1/4-inch slices
4
cloves garlic, minced
1
teaspoon parsley flakes
1/4
teaspoon salt
1/4
teaspoon pepper
3
tablespoons olive oil

Directions

  • 1 Heat oven to 400°F. Place tomatoes stem side down on cutting board. Cut each tomato into 8 wedges, cutting to about 1/2 inch from bottom (not all the way through). Place tomatoes, cut side up, in ungreased 12x8-inch (2-quart) glass baking dish. Insert 2 zucchini slices between each slice in each tomato.
  • 2 In small bowl, mix remaining ingredients; drizzle over tomatoes.
  • 3 Bake uncovered 30 to 40 minutes or until tomatoes are slightly soft. Serve tomatoes with slotted spoon.
Tips  

Using serrated knife, cut tomatoes into quarters, cutting to about 1/2 inch from bottom. Cut wedges in half again, not all the way through.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
110
(
Calories from Fat
70
)
Daily Value
Total Fat
7g
11%
(
Saturated Fat
1g
5%
,
Trans Fat
0g
)
Cholesterol
0mg
0%
Sodium
110mg
5%
Potassium
450mg
13%
Total Carbohydrate
8g
3%
(
Dietary Fiber
3g
10%
,
Sugars
3g
)
Protein
2g
Daily Value*:
Vitamin A
30%
30%
Vitamin C
25%
25%
Calcium
2%
2%
Iron
6%
6%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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