I’ve had zucchini on my mind for weeks, and was determined to find a Zucchini & Tomato Bake recipe that didn’t call for the use of bread crumbs or some other crumbly topping that I cannot have on the Wheat Belly Diet. I came across a Food Network Canada recipe for Parmesan Baked Zucchini and Tomatoes, which was cooked in a 13 x 9 glass baking dish.
However, I decided to cook mine in a covered glass casserole dish, and it wound up producing a quick lunch/ dinner with a flavorful broth.
I warn you… the pictures do not do this dish any justice…trust me…it tastes 1,000 times better than it looks.
How to Make a Parmesan Zucchini & Tomato Bake
Ingredients
(adapted from a Food Network Canada recipe)
5-6 medium tomatoes, thinly sliced
2-3 zucchini, thinly sliced
2 large onions
1 cup grated Parmesan cheese
2 tablespoons extra-virgin olive oil
Salt and pepper
1 tablespoon dried oregano
Directions
1. Preheat oven to 375 degrees F.
2. Add oil to a large skillet over medium-high heat. When hot, add onions with salt and pepper.
3. Sauté the onions until they have softened, and are starting to caramelize.
4. Pour the onions on the bottom of a glass casserole baking dish.
5. Begin layering tomato slices in a circular pattern around the baking dish, and then overlap zucchini slices along the edge of the tomato slices (see images).
6. Repeat this process, alternating tomatoes and zucchinis. Sprinkle ¼ cup of Parmesan cheese, and a bit of salt & pepper towards the bottom of the layering, in the middle, and near the top.
7. Adjust the ingredients when necessary until the dish is filled.
8. Sprinkle with salt and pepper, oregano and the remaining ¼ cup grated Parmesan and bake for 30 minutes, or until top is golden and juices are bubbling. I actually baked for longer.
By the Numbers
I divided the contents of the casserole dish into 4 equal parts.
Each serving is 207 calories, and contains 4 grams fiber, 12 grams protein, and 15 carbs.
