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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (371g) Recipe makes 6 servings |
||
| Calories 334 | ||
| Calories from Fat 227 | (67%) | |
| Amount Per Serving | %DV | |
| Total Fat 25.3g | 38% | |
| Saturated Fat 6.9g | 34% | |
| Monounsaturated Fat 14.8g | ||
| Polyunsaturated Fat 2.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 22mg | 7% | |
| Sodium 326mg | 13% | |
| Potassium 798mg | 22% | |
| Total Carbohydrate 22.9g | 7% | |
| Dietary Fiber 4.4g | 17% | |
| Sugars 10.0g | ||
| Protein 7.5g | 14% | |
Zucchini Bake With Feta and Tomatoes
By: Pets'R'us
Jan 19, 2005
A very nice side dish--also without the feta.
SERVES 6
Ingredients
- 5 large tomatoes, seeded and chopped
- 2 garlic cloves, crushed
- 1/2 cup olive oil
- 1/2 cup chopped green onion
- 1 teaspoon sugar
- 3/4 teaspoon dried mint
- 3/4 teaspoon dried oregano
- 6 cups sliced zucchini
- 2 medium onions, cut into thin rings
- 4-6 ounces crumbled feta cheese
- 1/2 cup dried breadcrumbs
- 1 tablespoon butter
Directions
1
Preheat oven to 350°F.2
Grease a 9x13-inch baking dish.3
Combine the tomatoes, garlic, oil, green onions, sugar, mint and oregano in a mixing bowl.4
Arrange a layer of zucchini slices on the bottom of the baking dish, followed with a layer of the tomato mixture and then the onions.5
Repeat until all the vegetables are used.6
Then sprinkle on the feta; top that with the breadcrumbs and dot with small pieces of butter.7
Bake for 35 to 45 minutes.
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- Course > Side Dishes
- Main Ingredient > Vegetables > Squash
- Preparation > Time to Make > < 4 hours
- Preparation > Simple > Beginner Cook
- Occasion > Dinner Party
Featured Reviews for This Recipe
From: CulinaryQueen
On Oct 22, 2007
Very nice. I cut it down a bit as there's only two of us...I wish I hadn't as we ate it all and there were no leftovers! 
Used fresh mint in place of dried. Thanks for sharing!
From: winkki
On Jun 15, 2005
A wonderful way to prepare zucchini! I halved the recipe and baked it in an 8x8 dish, which worked fine. The only change I made was to use reduced fat feta and to add a bit of sea salt and freshly ground pepper to the tomato mixture. The fresh garden colors combine to make this a beautiful (and tasty!) dish. I wish I could tell you how this reheated, but dh snatched the leftovers before I could, lol. Thanks for posting!
From: FlemishMinx
On Apr 14, 2005
This is an attractive side dish with lots to like about it, but for me the dish is made by the addition of the mint. I strongly recommend that you don't leave it out! I didn't have any dried mint, so I substituted about a 1 TBS fresh chopped. I halved this dish for two of us (and did use the feta) and still got four generous servings. Thanks for posting, Annelies!
From: Barb Gertz
On Jan 27, 2005
Great recipe for this summer when there is lots of zucchini & tomatoes in the garden. I cut the recipe in half for the 2 of us, used lots of feta cheese as we love it. I will be making this again & again as we eat alot of Zucchini and we loved all the flavors in this recipe. Thank you Pets.
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