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    You are in: Home / Recipes / Tomato-Zucchini Scallop Recipe
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    Tomato-Zucchini Scallop

    Tomato-Zucchini Scallop. Photo by WiGal

    1/1 Photo of Tomato-Zucchini Scallop

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    15 mins

    1 hrs 5 mins

    breezermom's Note:

    This is a great recipe for using up some fresh vegetables from your garden! I just love this with fresh home-grown tomatoes.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place half of the zucchini slices in a 1 1/2 quart casserole. Top with half of the diced tomato, onion, croutons, salt and pepper.
    2. 2
      Repeat the layers once; top with tomato wedges. Cover and bake at 350 degrees for 1 hour.
    3. 3
      Remove the cover and sprinkle with the cheese. Bake an additional 5 minutes or until the cheese melts. Serve immediately.

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    Ratings & Reviews:

    • on August 12, 2013

      55

      Love red and green veggies! Definitely delicious, dh and I ate half of it. I did not peel any of the tomatoes, cut onion into bite size pieces so it would be easy to spoon out. Used a tad more than 1/4 teaspoon of black pepper. Had in oven 65 minutes as onion was still crunchy at one hour mark before adding cheese. Thanks breezer for posting.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Tomato-Zucchini Scallop

    Serving Size: 1 (133 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 119.4
     
    Calories from Fat 61
    51%
    Total Fat 6.8 g
    10%
    Saturated Fat 4.1 g
    20%
    Cholesterol 19.7 mg
    6%
    Sodium 448.9 mg
    18%
    Total Carbohydrate 8.8 g
    2%
    Dietary Fiber 1.5 g
    6%
    Sugars 3.2 g
    12%
    Protein 6.4 g
    12%

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