Baked Garlic, Tomato And Zucchini Casserole
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 4 | T | Extra virgin olive oil |
| 8 | or- | |
| 16 | Tomatoes, cored & cut in 1/2 | |
| inch slices | ||
| 6 | Zucchini stems removed, cut | |
| on the diagonal 1/2 inch | ||
| slices | ||
| 12 | Cloves garlic, peeled and | |
| sliced | ||
| 10 | Sprigs fresh basil, leaves | |
| only shredded | ||
| Coarse salt, kosher and | ||
| freshly ground pepper to | ||
| taste | ||
| 1/2 | c | Grated aged goat cheese |
| parmesan or asiago cheese |
INSTRUCTIONS
from "The Buffet Book" by Peck and Hart preheat oven to 400. use one tablespoon of oil to coat a large shallow casserole layer tomato and zucchini slices alternately, overlapping slightly. sprinkle with garlic, basil and cheese. drizzle with remaining oil. bake about 30 minutes, until the vegetables are tender. serve hot or at room temperature. about 20 servings 64 calories, 4 grams fat, 3 milligrams cholesterol, 14 milligrams sodium, 2 grams protein, 5 grams carbohydrate Posted to Bakery Shoppe Digest150 by "bevmed" <bevmed@ingress.com> on Jul 7, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 620
Calories From Fat: 62
Total Fat: 7.4g
Cholesterol: 0mg
Sodium: 2942.6mg
Potassium: 7273.3mg
Carbohydrates: 132.9g
Fiber: 40.7g
Sugar: 72.5g
Protein: 36.7g