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This zucchini and tomato recipe is my husband’s favorite way to eat up summer’s never-ending supply. It goes great with grilled chicken and fish or tossed with cooked pasta. Grape or cherry tomatoes work well, too.
Ingredients
- 2 zucchini cut in half lengthwise, then cut into 1/2-inch half moons
- 2 cups quartered ripe tomatoes
- ½ onion, minced
- 3 cloves garlic, minced
- ½ teaspoon crushed red pepper flakes
- ¼ cup olive oil
- salt and pepper to taste
- ½ cup grated Parmesan cheese
- 1 tablespoon chopped fresh basil
Directions
Step 1
Preheat the oven to 450 degrees F (230 degrees C). Lightly grease a 9×13-inch baking dish.
Step 2
Combine zucchini, tomatoes, onion, garlic, and red pepper flakes in the prepared baking dish. Drizzle with olive oil; season with salt and pepper. Mix well.
Step 3
Roast in the preheated oven until vegetables are tender and slightly golden, about 18 minutes. Remove from the oven; sprinkle with Parmesan cheese and basil.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 204 | |
| % Daily Value * | |
| Total Fat17g | 22% |
| Saturated Fat4g | 19% |
| Cholesterol9mg | 3% |
| Sodium165mg | 7% |
| Total Carbohydrate10g | 3% |
| Dietary Fiber2g | 9% |
| Total Sugars5g | |
| Protein6g | |
| Vitamin C25mg | 124% |
| Calcium141mg | 11% |
| Iron1mg | 4% |
| Potassium441mg | 9% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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