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    You are in: Home / Recipes / Cherry Tomato and Zucchini Bake Recipe
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    Cherry Tomato and Zucchini Bake

    Cherry Tomato and Zucchini Bake. Photo by VegeMight

    1/2 Photos of Cherry Tomato and Zucchini Bake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    15 mins

    1 hrs

    VegeMight's Note:

    A yummy vege side-dish, and a great way to use up a surplus of home-grown cherry tomatoes! You can use polenta (cornmeal) in place of the breadcrumbs if desired. Tear the basil leaves, rather than chop, to retain the flavour.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 190°C.
    2. 2
      Fry the onion slices and garlic in frypan until soft.
    3. 3
      Lightly grease a 5-cup ovenproof dish.
    4. 4
      Combine zucchini, tomatoes, paste, basil and 1 tbsp oil in the dish.
    5. 5
      Sprinkle cooked onion and garlic over the top of zucchini and tomato.
    6. 6
      Top with cheese and breadcrumbs, then drizzle with remaining oil.
    7. 7
      Bake for 45 minutes, or until golden, bubbly and cooked through.

    Ratings & Reviews:

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    Nutritional Facts for Cherry Tomato and Zucchini Bake

    Serving Size: 1 (565 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 412.5
     
    Calories from Fat 235
    56%
    Total Fat 26.1 g
    40%
    Saturated Fat 9.2 g
    46%
    Cholesterol 34.6 mg
    11%
    Sodium 433.1 mg
    18%
    Total Carbohydrate 33.6 g
    11%
    Dietary Fiber 7.0 g
    28%
    Sugars 14.2 g
    56%
    Protein 15.6 g
    31%

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