Thanks ReRe-- I stole this from your facebook :) |
Prep time: 10 min; cook time: 45 min-- about one hour total
Needs:
2 medium tomatoes, peeled and cut into wedges (I used cherry tomatoes from Re's garden-- no peeling necessary)
2 small zucchini, sliced (or a quarter of a giant one the size of a baby)-- surprisingly still edible
2 small yellow summer squash, sliced (didn't have and used extra zukes)
1/2 t thyme
1 t basil (I used fresh, much better)
1 t granulated garlic powder
1/2 c shredded cheddar cheese
1/2 c grated parmesan
1/3 c dry break crumbs (I used kellogg's cereal- way less chemicals/additives)
1 c shredded mozzarella cheese (optional)
Doing:
Preheat oven to 350
In a 1.5-2 qt. baking dish, combine tomatoes, zucchini, squash, spices/herbs, and cheddar cheese
Top with parmesan and bread crumbs
Bake for 45 minutes, until veggies are tender
Top with mozzarella if you desire, I used 1/4 c to save on some cals. Just sprinkle on top and let melt.
Nutrition: 4 servings (serving size about 1 cup)
Calories 160 (from fat 25)
Fat 2.5 g
Cholesterol 10mg
Sodium 580 mg
Carbohydrate 18g
Dietary Fiber 3g
Protein 16g
bad pic :( |
No comments:
Post a Comment