Roasted Garlic, Zucchini and Tomato Bake
Garlic belongs to the Allium class of bulbshaped plants, which also includes onions, chives, leeks and scallions. It contains healthy photochemicals (substances thought to protect against disease and boost the immune system) and fiber. Studies show an association between increased intake of garlic and reduced risk of certain cancers, including cancers of the stomach, colon, esophagus, pancreas and breast.
- 2 zucchini cut in half lengthwise, then cut into ½ inch, half-moon shapes
- 2 cups quartered ripe tomatoes (or grape tomatoes)
- ½ sweet onion, minced (or red onion to add color)
- 3 cloves garlic, minced
- ½ teaspoon crushed red pepper flakes
- ¼ cup olive oil
- Salt and pepper to taste
- ½ cup grated Parmesan cheese
- 1 tablespoon garlic powder
- 1 tablespoon chopped fresh basil
- Preheat oven to 450°. Lightly oil a 9x13 inch baking dish.
- Combine the zucchini, tomatoes, onion, garlic and red pepper flakes in the prepared baking dish. Drizzle with the olive oil, season with salt and pepper, and mix well. In a separate small bowl, combine the Parmesan cheese, garlic powder and fresh basil. Set aside.
- Roast vegetables until tender and slightly golden, about 18 minutes. Remove from oven; sprinkle with the Parmesan mixture. Serve warm or at room temperature. Can puree any leftovers for a yummy salsa dip.
Nutritional Analysis (per serving)
- Calories: 204
- Total fat: 16.8g
- Saturated Fat: 3.7g
- Fiber: 2.4g
- Sugar: 4.8g
- Protein: 5.9g
- Sodium: 262mg
- Calcium: 180mg
- Magnesium: 40mg
- Potassium: 440mg