Italian

Roasted Tomato and Zucchini Bake is for Dinner.

Roasted Tomato and Zucchini Bake takes 15 minutes to prepare.

Roasted Tomato and Zucchini Bake takes 45 minutes to cook.

Roasted Tomato and Zucchini Bake makes 4 servings.

The ingredients for Roasted Tomato and Zucchini Bake are:

Red Ripe Tomatoes, 2 cup roma tomatoes - cut in half
Olive Oil, 1 tbsp
Onions, raw, 1 large - chopped
Zucchini, 4 - chopped
Panko Breadcrumbs Plain, 0.33 cup
Parmesan Cheese, grated, 2 tbsp

Here is how you make Roasted Tomato and Zucchini Bake:

Preheat oven to 450.Slice tomatoes in half and toss with 1tsp of the olive oil. Salt and pepper to taste and place on a baking sheet. Roast for approximately 30 minutes or until they are lying flat.Meanwhile, heat 1tsp of olive oil in pan. Add onion and allow to carmelize for about 10 minutes. Add zucchini and cook until tender. Place zucchini mixture in 8x8 inch baking dish.In a bowl combine panko breadcrumbs, parmesan cheese and remaining 1 tsp of olive oil.Remove tomatoes from oven and change oven to broil mode.Place roasted tomatoes on top of zucchini mixture. Sprinkle breadcrumb mixture over tomatoes and place in oven for a few minutes until breadcrumbs are toasted and brown. (watch this closely the breadcrumbs can burn easily)Serving Size: 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user LETTINGGO92.

The nutritional information for Roasted Tomato and Zucchini Bake is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 127.4

• Total Fat: 4.5 g
• Cholesterol: 2.0 mg
• Sodium: 73.5 mg
• Total Carbs: 19.9 g
• Dietary Fiber: 4.3 g
• Protein: 4.0 g

Roasted Tomato and Zucchini Bake is Italian cuisine.

The dietary needs meet for Roasted Tomato and Zucchini Bake is Low Fat