Recipe: Nutrition
Egg-free
Nut-free
Soy-free
Wheat-Free / Gluten-Free
Heart-Healthy
Kosher
Low-Calorie
Low-Carbohydrate
Low-Cholesterol
Low-Sodium
Low-Sugar
Vegetarian / Meatless
Weight Management
Directions
Prep Time
15 minutes
Cook Time
20 minutes
Ready in
35 minutes
- Preheat oven to 400°F. Place half the zucchini slices in a shallow 1 1/2-quart baking dish. Cover zucchini with half the tomato slices. Sprinkle with 1/4 cup of the Parmesan.
- Add remaining zucchini and tomatoes. Sprinkle with garlic and thyme; season with salt and pepper to taste. Drizzle with oil and sprinkle with remaining cheese.
- Bake 20 to 25 minutes or until zucchini is tender. Top with thyme sprigs, and serve.
Nutritional Information
Serving Size
1
Per Serving
Calories 120, Calories Fat 78, Total Fat 8g, Saturated Fat 3g, Cholesterol 12mg, Sodium 221mg, Carbohydrate 4g, Protein 6g
Serving Size | 1 |
Calories | 120 |
Calories Fat | 78 |
Calories (fat) extra | 65 |
Total Fat | 8g |
Total Fat (extra) | 14 |
Saturated Fat | 3g |
Saturated Fat (extra) | 16 |
Cholesterol | 12mg |
Cholesterol (extra) | 4 |
Sodium | 221mg |
Sodium (extra) | 9 |
Potassium | 247mg |
Carbohydrate | 4g |
Carbohydrate (extra) | 2 |
Fiber | 1g |
Fiber (extra) | 5 |
Sugars | 2g |
Protein | 6g |
Omega3 | 0g |
Vitamin A | 851IU |
Vitamin A (extra) | 17 |
Vitamin C | 14mg |
Vitamin C (extra) | 24 |
Iron | 0mg |
Iron (extra) | 3 |