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Zucchini-Tomato Bake
Zucchini-Tomato Bake
Yield: Makes 6 servings
In this vegetable dish, zucchini is baked with eggplant, tomatoes, mushrooms, onion, fennel and garlic to create an elegant low-fat accompaniment to any entrée.
Ingredients:
1pound eggplant, coarsely chopped
2cups zucchini slices
2cups mushroom slices
3sheets (18X12 inches) heavy-duty foil, lightly sprayed with nonstick cooking spray
2teaspoons olive oil
1/2cup chopped onion
1/2cup chopped fresh fennel (optional)
2cloves garlic, minced
1can (about 14 ounces) no-salt-added whole tomatoes, undrained
1tablespoon no-salt-added tomato paste
2teaspoons dried basil
1teaspoon sugar
Preparation:
1.Preheat oven to 400°F. Divide eggplant, zucchini and mushrooms into 3 portions. Arrange each portion on foil sheet.2.Heat oil in small skillet over medium heat. Add onion, fennel and garlic; cook and stir 3 to 4 minutes or until onion is tender. Add tomatoes with juice, tomato paste, basil and sugar. Cook and stir about 4 minutes or until sauce thickens.3.Pour sauce over eggplant mixture. Double-fold sides and ends of foil to seal packets, leaving head space for heat circulation. Place on baking sheet.4.Bake 30 minutes. Remove from oven. Carefully open one end of each packet to allow steam to escape. Open and transfer contents to serving dish. Garnish, if desired.
Nutritional Information:
Serving Size: 3/4 cup
Sodium
39 mg
Protein
3 g
Fiber
3 g
Carbohydrate
13 g
Total Fat
2 g
Calories from Fat
23 %
Calories
71
Dietary Exchange:
Fat
1/2
Vegetable
2
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