Baked Zucchini with Tomatoes and Herbs |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Ingredients:
5 whole(s) zucchini small |
4 whole(s) scallions sliced, white and green parts separated |
1 whole(s) onion chopped |
2 whole(s) plum tomatoes coarsely chopped |
2 tablespoon(s) celery leaves from inner stalks chopped |
4 tablespoon(s) fresh basil leaves chopped, plus extra for garnish |
1/4 cup(s) olive oil |
1 teaspoon(s) sea salt |
1/2 teaspoon(s) fresh ground pepper |
Directions:
1. Preheat oven to 425 degrees. Slice the zucchini in half crosswise. Cut each half
2. again lengthwise, and slice each of the halves into 4 equal, 1/2 inch pieces. They should look like sticks.
3. In a bowl, mix together the zucchini sticks with the white parts of the scallions,
4. onion, tomatoes, celery leaves and basil. Mix in the olive oil, salt and pepper and toss to combine.
5. Pour into a 3 quart baking dish and bake for 20 minutes. Garnish with the sliced
6. green tops of the scallions and the extra chopped basil.
7. Makes 4 servings
8. Per serving:
9. Calories: 153
10. Protein: 1.5 g
11. Fiber: 1.5 g
|
|