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Ingredients
- 1/4 c. (60 ml) extra virgin olive oil
- 4 x 6 medium zucchini (courgettes), thinly sliced
- 4 x 6 medium tomatoes, thinly sliced
- 4 x 6 clv garlic, finely minced
- 4 Tbsp. (60 ml) minced fresh basil or possibly parsley
- 1/2 c. (125 ml) freshly grated Parmesan cheese
- Â Â Salt and freshly grnd pepper to taste
Directions
- Lightly coat a 9 x 13 inch (22 x 32 cm) baking dish with extra virgin olive oil.
- Layer half the zucchini slices in the bottom of the pan. Cover with half the tomatoes. Sprinkle with half the garlic and fresh herbs, salt, and pepper, and drizzle with half the extra virgin olive oil. Repeat. Top with the grated cheese. Bake in a preheated 350F (180C) oven for 1 hour. Serve warm or possibly at room temperature.
- Serves 4 to 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1833g | |
| Recipe makes 4 servings | |
| Calories 501 | |
| Calories from Fat 183 | 37% |
| Total Fat 20.92g | 26% |
| Saturated Fat 4.84g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 12mg | 4% |
| Sodium 350mg | 15% |
| Potassium 4603mg | 132% |
| Total Carbs 69.51g | 19% |
| Dietary Fiber 20.7g | 69% |
| Sugars 37.27g | 25% |
| Protein 25.56g | 41% |
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