Zucchini are one of the most nutritious summer vegetables and we’ve got a flavorful, healthy recipe below.
If you’re a gardener, or just like to shop the farmers market, you know zucchini are in abundance — or overabundance — this time of year. Are you out of ideas on how to use up your bounty? Leaving zucchini on your neighbors’ doorsteps? Scouring the Internet for new recipes? Don’t give up just yet. Zucchini are one of the most nutritious summer vegetables and we’ve got a flavorful, healthy recipe below.
Zucchini are incredibly low in calories — just 30 calories in an entire medium-size fruit. They also are packed with many vitamins, including vitamins C, K, B6, A and E. They are a great source of folate and riboflavin, and contain many other minerals. They also deliver nearly 10 percent of the recommended daily value of fiber.
Try this tasty recipe!
Baked Zucchini with Tomatoes
- 5 medium zucchini sliced
- 2 cups canned crushed tomatoes, including liquid
- 1 cup tomato sauce
- ½ teaspoon ground white pepper
- 1 tablespoon fresh oregano, chopped
- 3 tablespoons bread, crumbled
- 2 tablespoons Parmesan cheese, grated
- 2 tablespoons very soft butter
Heat oven to 350 degrees. Fill a large pot with 2 to 3 inches of water and bring to a boil. Place sliced zucchini into a steamer basket and place in the pot. Steam for 5 to 6 minutes or until zucchini is tender. Place zucchini in a 9 x 13 baking dish. Combine tomatoes, tomato sauce, oregano and pepper. Pour over zucchini. Combine bread crumbs, cheese and butter. Spread evenly over zucchini. Cover dish and bake for 10 minutes.
Makes six 1-cup servings.
Nutrition information per serving:
144 calories, 5.6 g fat, 18.9 g cholesterol, 5.7 g protein, 275.6 mg sodium, 4.9 g fiber