Baked Zucchini, Tomato, and Potato Casserole
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(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) |
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