Baked Zucchini With Herbs And Tomatoes
Published December 4, 2001
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
10 firm baby zucchini, or 5 small zucchini, sliced lengthwise into ¼-inch-thick sticks
1 small onion, chopped
2 scallions, white part only, thinly sliced
Leaves from 3 inner stalks celery
6 basil leaves
About ¼ cup flour
2 whole ripe plum tomatoes, cored and coarsely chopped
Sea salt
⅓ cup extra virgin olive oil
Freshly ground black pepper
Nutritional analysis per serving (6 servings)
7 grams carbs; 140 calories; 9 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 12 grams fat; 1 gram fiber; 175 milligrams sodium; 2 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 425 degrees. In a colander, combine zucchini, onion and scallions. Tear celery and basil leaves into small pieces and sprinkle on top. Sprinkle flour over all. Using one hand, press and toss ingredients together until well mixed and coated (it will get a little moist, but not gooey). Add tomatoes, season with salt and toss once more.
- Step 2
Pour half the olive oil into a medium baking dish or ceramic pie plate. Fill dish with zucchini mixture, then grind pepper over top. Sprinkle remaining oil on top, and place in oven. Bake for about 20 minutes, or until ingredients are just cooked, but firm.
Private Notes
Comments
Delicious. I baked the dish an additional 20 minutes or so adding more cheese after the original 20 minutes.
I minced garlic with the onions, layered freshest basil, the sliced heirloom tomatoes along the top, topped with some panko mixed with olive oil and mushroom powder. The stick shape works well for the zucchini. Very good dish.
Very good, but took longer than 20 minutes. I think some cheese over the top would make a nicer presentation.