Baked Zucchini, Tomato, and Potato Casserole
(makes 4 servings)
|olive oil cooking spray|
|2||medium tomatoes, cored and sliced|
|2||medium zucchini, stems removed and cut on the diagonal in 1/2-inch ( cm) slices|
|1||large russet potato, peeled and thin sliced|
|4||large cloves garlic, peeled and sliced|
|1/2||cup (30 g) loosely packed fresh basil leaves, shredded|
|freshly ground pepper|
|2||tablespoons (13 g) freshly grated Parmesan cheese|
- Lightly coat a shallow casserole with cooking spray. Layer the zucchini slices, alternating with tomatoes slices and potato slices, overlapping slightly. Sprinkle with garlic slices and shredded basil. Season with pepper.
- Preheat the oven to 400°F (200°C), Gas Mark 6.
- Bake until vegetables are tender, about 35 to 40 minutes. Sprinkle with Parmesan cheese and broil until top is a golden brown. Serve hot.
|Per serving:||98 calories (11% calories from fat), 4 g protein, 1 g total fat (0.6 g saturated fat), 18 g carbohydrates, 4 g dietary fiber, 3 mg cholesterol, 68 mg sodium|
|Diabetic exchanges:||1 carbohydrate ( 1/2 bread/starch, 2 vegetable)|