Vegetarian

Courgette (Zucchini) and Tomato Bake is for Dinner.

Courgette (Zucchini) and Tomato Bake takes 15 minutes to prepare.

Courgette (Zucchini) and Tomato Bake takes 40 minutes to cook.

Courgette (Zucchini) and Tomato Bake makes 4 servings.

The ingredients for Courgette (Zucchini) and Tomato Bake are:

350 grams Courgette, sliced (approx. 1/8" slices)
6 Firm ripe tomatoes, sliced (approx. 1/8" slices)
1 Can Plum Tomatoes, 400g
Dried herbs of your choice (I use Basil, Ground Ginger, Italian Herbs and Oregano)
Clove Garlic, chopped
Freshly ground black pepper
200 grams Cheddar Cheese, grated

Here is how you make Courgette (Zucchini) and Tomato Bake:

Serves 4:1. Into a blender put the Canned Plum Tomatoes, dried herbs, chopped fresh garlic and black pepper and blend until smooth.2. Into a casserole dish (mine is 10" x 6-3/4" x 2-1/4" deep) put a layer of courgette slices, then a layer of sliced tomatoes, then pour on a little of the blended tomato puree kixture and then a sprinkling of the grated cheese.3. Repeat the layers (twice more in this size casserole dish) finishing off with all the remaining blended puree and topped off with all the remaining grated cheese.4. Preheat oven to Gas Mark 5, 375 deg. F, 190 deg. C.5. Bake, covered, for 40 minutes.Serve with:a) mashed boiled potato (mixed with just a little milk and NO BUTTER, as there will be juice from the bake) and any other vegetables of your choice.b) mixed side saladCalorific values for additional food served with the bake will have to be added in.Number of Servings: 4Recipe submitted by SparkPeople user JUDY4652.

The nutritional information for Courgette (Zucchini) and Tomato Bake is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 171.6

• Total Fat: 9.1 g
• Cholesterol: 26.3 mg
• Sodium: 302.6 mg
• Total Carbs: 16.5 g
• Dietary Fiber: 4.2 g
• Protein: 9.2 g

The dietary needs meet for Courgette (Zucchini) and Tomato Bake is Vegetarian