The Clean Eating Couple · by Liz Marino★ 4.6 (49)
Healthy Zucchini Tomato Bake
NUTRITION · PER SERVING30M COOK
CAL 4%·PRO 7%
CARBS 6G26% OF CAL
1G FIBER4G SUGAR1G OTHER
FAT 6G62% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A simple baked vegetable dish of zucchini, squash, and tomato layered with basil and parmesan. Fresh and flavorful, it showcases summer produce and complements almost any main course.
sideamericanroast🥧 baking dish🔥 ovengluten freevegetarian
View the full recipe on The Clean Eating Couple →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 cup zucchini (sliced)
- 1 cup yellow squash (sliced)
- 2 cups tomatoes (sliced)
- 2 tablespoons basil (fresh, chopped)
- 2 tablespoons olive oil
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
At a glance
PER SERVING · TIME 30M
CAL 4%·PRO 7%
CARBS 6G26% OF CAL
1G FIBER4G SUGAR1G OTHER
FAT 6G62% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 25m
- Sodium
- 368mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 370mg
- Calcium
- 64mg
- Iron
- 0.53mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 368MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.