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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 199
% Daily Value**
Total Fat 14g
21%
Saturated Fat 2g
3%
Unsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 311mg
13%
Total Carbohydrate 19g
6%
Dietary Fiber 7g
26%
Sugars 9g
Protein 3g
Vitamin A  101%Vitamin C  56%
Calcium  6%Iron  11%
Potassium  35%Vitamin E  9%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Baked Zucchini with Tomatoes

Date Added: June 11, 2009

Ingredients:

1/4 Cup Olive Oil finely
1/2 Teaspoon Salt pepper to taste,
3 Zucchini medium sized
2 Tomatoes medium sized
1/8 Teaspoon Pepper black
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Directions:

1. Preheat oven to 400 F Core, seed and chop pepper.

2. Peel and finely chop onion. Trim ends off the zucchini and remove the stem end from the tomatoes.

3. Cut both vegetables into 1/2-inch slices and arrange them in a buttered 1-or 1 1/2-quart baking dish with their edges overlapping slightly, alternating the tomato with zucchini.

4. Scatter the green pepper, onion, salt, and pepper over the slices.

5. Drizzle the oil evenly over the vegetables. Place the dish in the oven and bake, uncovered, about 25 minutes, or until the squash is crisp-tender.

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Dietary Notes:
This recipe is low-cholesterol with 0mg per serving

This recipe is high in Vitamin A with 101% of your daily recommended intake per serving. This recipe is high in Vitamin C with 56% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Tomato, Olive Oil allergies.
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