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    You are in: Home / Recipes / Baked Zucchini With Garlic, Tomato and Onion Recipe
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    Baked Zucchini With Garlic, Tomato and Onion

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    10 mins

    45 mins

    rusticgirl's Note:

    Very simple and flavourful zucchini side dish. Roma tomatoes are my personal preference, but use whatever type is fragrant and in season. I prefer kosher salt - I find it brings out the freshness of the tomatoes - but any salt will do. Herbed salt is also wonderful in this recipe.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 375 or 400 (if your oven is powerful, use lower temp).
    2. 2
      Chop zucchini, tomatoes and onion into roughly equal-sized pieces (about 1 1/2 inches).
    3. 3
      Mince garlic.
    4. 4
      Place veggies and garlic in a casserole dish that holds most of the veggies in a single layer, still touching.
    5. 5
      Add olive oil and salt, and toss to coat.
    6. 6
      Bake for 35-45 minutes, or until al dente. The zucchini should be just fork-tender, and the tomatoes will be soft and have given off some juice.
    7. 7
      Serve immediately.

    Ratings & Reviews:

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    Nutritional Facts for Baked Zucchini With Garlic, Tomato and Onion

    Serving Size: 1 (311 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 121.0
     
    Calories from Fat 65
    54%
    Total Fat 7.2 g
    11%
    Saturated Fat 1.0 g
    5%
    Cholesterol 0.0 mg
    0%
    Sodium 242.9 mg
    10%
    Total Carbohydrate 13.3 g
    4%
    Dietary Fiber 3.5 g
    14%
    Sugars 6.6 g
    26%
    Protein 3.5 g
    7%

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