Try this Tomato-Zucchini Bake recipe, or contribute your own.
Suggest a better descriptionHeat oil in a skillet and cook onion, garlic, pepper and herbs for 2-3 minutes, until vegetables soften. Add mushrooms and cook for 5 minutes. Stir in tomatoes and tomato paste, and cook until mixture boils. Finally, stir in the cornmeal and water mixture. Cook until the sauce thickens.
While the sauce is cooking, microwave the zucchini slices in a covered bowl with a little water. Cook until crisp-tender, then place in a shallow ovenproof dish. Pour the sauce over the zucchini and top with breadcrumbs and cheese. Place under a hot broiler briefly, until topping turns a golden brown.
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Serving Size: 1 Serving (186g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 125 | ||
Calories from Fat: 14 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.5g | 2 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0.5mg | 0 % | |
Sodium 157.9mg | 5 % | |
Potassium 422.8mg | 11 % | |
Total Carbohydrate 24g | 7 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 20.8g | ||
Protein 5.1g | 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: 125
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