Before going in the oven. After baking, drain and then sprinkle with Parmesan.  Bake again.


Surprisingly delicious! Sliced zucchini, tomato and onion tossed in garlic and seasonings, placed in a casserole and baked 20 minutes, drained slightly over the sink, and then sprinkled with Parmesan cheese and baked another 20 minutes. You can use freshly grated Parmesan or the canned variety…both work!  

2 fairly large zucchini
1 large tomato, cut into chunks
1/cup chopped onion (125 mL)
1 tsp minced garlic (5 mL)
1 tsp basil (5 mL)
3/tsp salt (3 mL)
1/tsp black pepper (1 mL)
3 tbsp olive oil (45 mL)
1/cup grated Parmesan cheese (60 mL)

Slice zucchini in half vertically and then cut into thin slices.  In large bowl, combine zucchini, tomato, onion, garlic, basil, salt and pepper.  Set aside 5 minutes.  Stir in olive oil.  Place in casserole dish with lid.  Bake in 450°F (230°C) oven 20 minutes. Remove and drain slightly.  Sprinkle with Parmesan cheese and replace lid.  Reduce heat to 375°F (190°C) and bake another 20 minutes.

Yield:  4 servings
1 serving
116.7 calories
4.2 g protein
8.9 g fat
2.3 g fiber
4.1 g net carbs

SEE our beautiful coil-bound books (last 5 gorgeous, Low-Carbing Among Friends' Team cookbooks,  the coil matches the books): Amongfriends.us/Findourbeautifulrecipebooks  This useful collection of cookbooks is expected to sell out and they will never be reprinted again.  Limited stocks, so get yours while you can!

As an Amazon Associate, I earn from qualifying purchases.  Here is my Amazon store for more of my favorite products: AMAZON STORE  Thank you for your support.