Try this Baked Zucchini and Tomatoes recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 375. Grease a baking tray with olive oil and arrange alternate slices of the zucchini, tomatoes, and onions, making 4 layers. Drizzle with the 2 T olive oil and season with salt and pepper. Bake for 10 minutes. Serve scattered with the diced avocado and the basil.
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Serving Size: 1 Serving (1746g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 693 | ||
Calories from Fat: 352 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 39.1g | 52 % | |
Saturated Fat 5.7g | 29 % | |
Monounsaturated Fat 24.9g | ||
Polyunsanturated Fat 5.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 201.4mg | 7 % | |
Potassium 4641.3mg | 122 % | |
Total Carbohydrate 84.4g | 25 % | |
Dietary Fiber 32.4g | 130 % | |
Sugars, other 52g | ||
Protein 21.6g | 31 % | |
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: 693
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