Directions:
- Preheat oven to 350F.
- Cut zucchini in half horizontally, and then julienne.
- In medium skillet, saute garlic in olive oil until golden brown.
- Oil baking dish and cover bottom with a layer of julienned zucchini, then a layer of tomato slices, and 1/2 the garlic, 1/2 of the Parmesan cheese, 1/2 the parsley, 1/2 the oregano, salt and pepper. Repeat layers of zucchini and tomatoes until used up, then top with remaining Parmesan cheese. Bake for 40-45 minutes, or until tender.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 96.5 Kcal (404 kJ) | ||
| Calories from fat | 66.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.4g | 11% | |
|---|---|---|---|
| Cholesterol | 7.33mg | 2% | |
| Sodium | 132.3mg | 6% | |
| Potassium | 228.74mg | 5% | |
| Total Carbs | 3.93g | 1% | |
| Sugars | 1.99g | 8% | |
| Dietary Fiber | 1.02g | 4% | |
| Protein | 4.28g | 9% | |
| Vitamin C | 15.3mg | 25% | |
| Iron | 0.5mg | 3% | |
| Calcium | 113.3mg | 11% | |
| Amount Per 100 g | |||
| Calories | 107.62 Kcal (451 kJ) | ||
| Calories from fat | 74.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.25g | 11% | |
|---|---|---|---|
| Cholesterol | 8.18mg | 2% | |
| Sodium | 147.55mg | 6% | |
| Potassium | 255.1mg | 5% | |
| Total Carbs | 4.39g | 1% | |
| Sugars | 2.22g | 8% | |
| Dietary Fiber | 1.14g | 4% | |
| Protein | 4.77g | 9% | |
| Vitamin C | 17mg | 25% | |
| Iron | 0.6mg | 3% | |
| Calcium | 126.4mg | 11% | |
* 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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