Zucchini And Tomatoes Parmesan
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | D | 1 | Servings | |
INGREDIENTS
| 1 | Zucchini | |
| 2 | T | Chicken broth |
| 2 | Tomatoes | |
| 1 | T | Seasoned bread crumbs |
| 1 | T | Parmesan, grated |
| 1/4 | t | Basil |
INSTRUCTIONS
Preheat oven to 425F. Trim zucchini with self-sharpening knife and cut into 3/8-to-1/2 inch thick slices with Vario-slicer. Arrange in the DDB. Season with salt and pepper and brush with chicken broth. Bake 12 minutes, or until almost tender. Remove from oven but leave oven on. Place a slice of tomato on each zucchini slice. Combine bread crumbs with cheese and basil in Batter Bowl. Return to oven and bake 5-6 minutes, until crumbs are lightly browned. Note: Can be done in one step, but squash may not be soft when done. Great for a show, if they are the Zucchini type. Posted by Sarah Gruenwald. Posted to MM-Recipes Digest V4 #002 From: Gruenwald <sitm@ekx.infi.net> Date: Tue, 31 Dec 1996 17:53:08 -0600
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Nutrition (calculated from recipe ingredients)
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Calories: 112
Calories From Fat: 23
Total Fat: 2.6g
Cholesterol: 4.4mg
Sodium: 544.8mg
Potassium: 779.8mg
Carbohydrates: 17.9g
Fiber: 3.8g
Sugar: 8.8g
Protein: 6.7g