Use your favorite bleu olive Extra Virgin Olive Oil.
Preheat the oven to 375 degrees. Brush a 9 x 13 x 2-inch baking dish with olive oil. In a medium saut? pan, heat 2 tablespoons of olive oil and cook the onions over medium-low heat for 8 to 10 minutes, until translucent. Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the baking dish. Slice the potatoes, zucchini, and tomatoes in 1/4-inch-thick slices. Place them alternately in the dish on top of the onions, as tight as possible in a single layer. Sprinkle with salt, pepper, thyme and drizzle with 2 more tablespoons of olive oil. Cover the dish with aluminum foil and bake for 30 to 40 minutes, until the potatoes are tender. Uncover the dish, sprinkle the cheese on top, and bake for another 20 to 30 minutes, or until browned. Serve warm .
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Serving Size: 1 Serving (595g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 124 | ||
Calories from Fat: 6 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.7g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 461mg | 16 % | |
Potassium 913mg | 24 % | |
Total Carbohydrate 28.1g | 8 % | |
Dietary Fiber 6.4g | 25 % | |
Sugars, other 21.7g | ||
Protein 4.8g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 124
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