Italian

Tomato Zucchini Provencal is for Dinner.

Tomato Zucchini Provencal takes several minutes to prepare.

Tomato Zucchini Provencal takes several minutes to cook.

Tomato Zucchini Provencal makes 6 servings.

The ingredients for Tomato Zucchini Provencal are:

1 medium eggplant
salt to taste
2 medium onions, peeled and chopped
3 cloves garlic, peeled and minced
1/2 c extra virgin olive oil
fresh ground pepper
2 medium zucchini, sliced diagonally
6 medium ripe tomatoes, sliced
3-4 sprigs fresh herbs (thyme, rosemary and/or oregano)
1/2 c grated Parmesan cheese

Here is how you make Tomato Zucchini Provencal:

Preheat oven to 400 degrees. Cut eggplant in one-inch cubes and sprinkle with salt, place in colander and drain for 30 minutes, then pat dry. Cook onions and garlic in 3 tablespoons olive oil until tender and slightly browned, about 10 minutes, then transfer to baking dish. In the same skillet cook eggplant in 2-3 tablespoons olive oil until tender and slightly browned, about 10 minutes. Season with salt and pepper and stir into onion mixture. Arrange zucchini and tomatoes in layers over eggplant. Top with herbs, drizzle with olive oil, season with salt and pepper, and bake 30-40 minutes. Sprinkle with cheese and serve.Serving Size: Serves 6Number of Servings: 6Recipe submitted by SparkPeople user LAYLA2009.

The nutritional information for Tomato Zucchini Provencal is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 227.1

• Total Fat: 18.5 g
• Cholesterol: 0.0 mg
• Sodium: 400.1 mg
• Total Carbs: 15.8 g
• Dietary Fiber: 5.1 g
• Protein: 2.6 g

Tomato Zucchini Provencal is Italian cuisine.