Zucchini & Tomato Bake
.svg){kind=icon}
Ingredients
2 TBSP olive oil, divided
2 medium zucchini, ends trimmed and sliced thin into rounds
5 plum tomatoes, sliced thin into rounds
8 cloves garlic, peeled and sliced thin
1 cup fresh basil leaves, chopped fine
salt and black pepper to taste
2 TBSP (30 ml) olive oil, divided
2 medium zucchini, ends trimmed and sliced thin into rounds
5 plum tomatoes, sliced thin into rounds
8 cloves garlic, peeled and sliced thin
24 grams fresh basil leaves, chopped fine
salt and black pepper to taste
.svg)
Instructions
- Pre-heat the oven to 400°F (200°C or gas mark 6)
- Take a flat baking pan and coat it with 1 TBSP of the olive oil.
- Lay out the zucchini and tomatoes in rows so that they slightly overlap each other and rest against the previous row.
- Once layered down, add the basil and garlic onto the rows.
- Drizzle with the remaining olive oil, and add in salt and pepper.
- Place the pan in the oven and bake for approximately 20-30 minutes, or until zucchini has a softer consistency. Don’t overcook as veggies will turn mushy.
Nutritional Info
Storage
Notes
This dish is a staple in my family. Every Thanksgiving or Christmas, my mom will painstakingly align layer after layer, and allow it to cook in her oven. The kitchen is infused with the smell of roasting tomatoes, zucchini, and basil. -Raman
Support our Mission
Your donation will help us to enhance the well-being and health outcomes of patients with IBD.
Donate
Comments