Directions:
- Preheat oven to 400 degrees. Coat the botton mof a 9-inch round baking dish with oil spray.
- In a small bowl, whisk together the olive oil, lemon juice and zest, garlic and salt.
- Arrange the tomato and squash sliced in a circle around the outside of the baking dish, tightly over-lapping the slices and alternating 2 slices of squash and 1 slice of tomato. Next, make a second ring of vegetable slices inside the outer ring, using the same overlapping arrangement. Continue this pattern until the entire bottom of the baking dish is covered. (You will need to tightly overlap the slices in order to fit all of them in the dish.)
- Evenly drizzle or brush the vegetables with the olive oil-lemon mixture. Cover the baking dish with aluminum foil, place it in the oven and bake for 25 minutes.
- Remove the aluminum foil. Gently tilt and swirl the pan to redistribute the juices and moisten vegetables.
- Bake uncovered for 30 more minutes, tilting and swirling the pan to remoisten the vegetables approximately every 10 minutes.
- When done, the squash will be tender, fragrant and lightly golden in color. Remove the dish from oven and let cool for 5 minutes before serving.
- NOTE: I cooked this ahead and served at room temperature. During the last 5 minutes of cooking I added a light sprinkling of freshly grated parmesan cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 167.4 Kcal (701 kJ) | ||
| Calories from fat | 126.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.03g | 22% | |
|---|---|---|---|
| Sodium | 540.29mg | 23% | |
| Potassium | 519.05mg | 11% | |
| Total Carbs | 9.83g | 3% | |
| Sugars | 6.07g | 24% | |
| Dietary Fiber | 2.03g | 8% | |
| Protein | 2.37g | 5% | |
| Vitamin C | 36.7mg | 61% | |
| Iron | 0.2mg | 1% | |
| Calcium | 27.3mg | 3% | |
| Amount Per 100 g | |||
| Calories | 71.86 Kcal (301 kJ) | ||
| Calories from fat | 54.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.02g | 22% | |
|---|---|---|---|
| Sodium | 231.94mg | 23% | |
| Potassium | 222.82mg | 11% | |
| Total Carbs | 4.22g | 3% | |
| Sugars | 2.6g | 24% | |
| Dietary Fiber | 0.87g | 8% | |
| Protein | 1.02g | 5% | |
| Vitamin C | 15.7mg | 61% | |
| Iron | 0.1mg | 1% | |
| Calcium | 11.7mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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