Italian Style Zucchini
|Vegetable oil spray||1|
|Zucchini||6 Medium, thinly sliced|
|Olive oil||2 Tablespoon|
|Sliced onion||3⁄4 Cup (12 tbs)|
|Salt free all purpose seasoning||1 Teaspoon|
|Ripe tomatoes/4 italian plum tomatoes||2 Large, thinly sliced|
|Dried basil||1 1⁄4 Teaspoon|
|Part skim mozzarella||1⁄4 Pound, shredded|
|Freshly grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
|Minced fresh parsley||2 Tablespoon|
Preheat oven to 375° F.
Lightly spray a casserole with vegetable oil.
Place zucchini in a saucepan with enough water to cover, and cook over medium-high heat until tender.
Place olive oil in a small skillet over medium-high heat.
Add onions and saute until tender.
Add seasoning, toss lightly and remove from heat.
In a bowl, combine zucchini, onions, tomatoes, basil and oregano.
Toss lightly to mix well.
Place half of zucchini mixture in prepared casserole.
Sprinkle mozzarella over it.
Add remaining vegetable mixture, and sprinkle Parmesan on top.
Bake, uncovered, 25 to 30 minutes.
Sprinkle with parsley and serve hot.
Serving size: Complete recipe
Calories 1050 Calories from Fat 572
% Daily Value*
Total Fat 65 g100.1%
Saturated Fat 23.7 g118.6%
Trans Fat 0 g
Cholesterol 109.2 mg36.4%
Sodium 1485.4 mg61.9%
Total Carbohydrates 70 g23.3%
Dietary Fiber 22.3 g89.3%
Sugars 33.1 g
Protein 62 g124.9%
Vitamin A 184.7% Vitamin C 459.8%
Calcium 179.2% Iron 65.2%
*Based on a 2000 Calorie diet