Zucchini, tomato, and onion tray bake

This side dish provides a trifecta of nutrients, especially potassium which helps with muscle contractions. It’s also a perfect dish to cook in advance and freeze to enjoy later.

Nutrition (per serving)

Calories: 69; total fat: 3.6g; saturated fat: 1.4g; protein: 3.8g; carbohydrates: 7.4g; sugar: 2.1g; fiber: 2g; cholesterol: 5mg; sodium: 147mg

Recipe and photo by Lauren Harris-Pincus, M.S., R.D.N., owner of Nutrition Starring You, LLC.

4

Ingredients 

1 large zucchini, sliced very thin

1 small yellow onion, sliced very thin

1 ½ tsp olive oil

2 medium vine tomatoes, sliced thin

1 Tbsp fresh parsley, chopped

5 fresh basil leaves, chopped

1/4 tsp Kosher salt

1/4 tsp black pepper

1/4 cup Parmesan cheese, grated

Olive oil-flavored cooking spray

How to make it 

Preheat oven to 350°.

Toss zucchini, onions, and olive oil in a large bowl. Add parsley, basil, salt, and pepper, and combine well.

Spray an oven-safe dish with olive oil cooking spray.

Create a pattern of alternating 3-4 zucchini slices with onion mixture and a slice of tomato until all the vegetables are in the dish.

Top with a light mist of olive oil cooking spray.

Sprinkle top with Parmesan cheese.

Cover with foil, and bake for 30 minutes.

Remove foil, and continue to bake another 20-25 minutes until cheese is nicely browned and vegetables are soft.

Diet-friendly recipes

Cook Time: 

55

Prep Time: 

15

Article source here:Men’s Fitness