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Ingredients
- 3 x Zucchini, medium sized
- 2 x Tomatoes, medium sized Sweet green pepper, medium Yellow onion, medium sized
- 1/2 tsp Salt
- 1/8 tsp Pepper, black
- 1/4 c. Extra virgin olive oil
Directions
- Preheat oven to 400 degrees F. Core, seed and chop pepper. Peel and finely chop onion. Trim ends off the zucchini and remove the stem end from the tomatoes. Cut both vegetables into 1/2 inch slices and arrange them in a buttered 1-or possibly 1 1/2-qt baking dish with their edges overlapping slightly, alternating the tomato with zucchini. Scatter the green pepper, onion, salt, and pepper over the slices. Drizzle the oil proportionately over the vegetables. Place the dish in the oven and bake, uncovered, about 25 min, or possibly till the squash is crisp-tender.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 839g | |
| Calories 608 | |
| Calories from Fat 490 | 81% |
| Total Fat 55.46g | 69% |
| Saturated Fat 7.75g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1231mg | 51% |
| Potassium 1998mg | 57% |
| Total Carbs 27.66g | 7% |
| Dietary Fiber 8.9g | 30% |
| Sugars 15.55g | 10% |
| Protein 8.76g | 14% |
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