Baked Zucchini, Tomato, and Potato Casserole
(makes 4 servings)
olive oil cooking spray
2 medium tomatoes, cored and sliced
2 medium zucchini, stems removed and cut on the diagonal in 1/2-inch ( cm) slices
1 large russet potato, peeled and thin sliced
4 large cloves garlic, peeled and sliced
1/2 cup (30 g) loosely packed fresh basil leaves, shredded
freshly ground pepper
2 tablespoons (13 g) freshly grated Parmesan cheese
- Lightly coat a shallow casserole with cooking spray. Layer the zucchini slices, alternating with tomatoes slices and potato slices, overlapping slightly. Sprinkle with garlic slices and shredded basil. Season with pepper.
- Preheat the oven to 400Â°F (200Â°C), Gas Mark 6.
- Bake until vegetables are tender, about 35 to 40 minutes. Sprinkle with Parmesan cheese and broil until top is a golden brown. Serve hot.
Per serving: 98 calories (11% calories from fat), 4 g protein, 1 g total fat (0.6 g saturated fat), 18 g carbohydrates, 4 g dietary fiber, 3 mg cholesterol, 68 mg sodium
Diabetic exchanges: 1 carbohydrate ( 1/2 bread/starch, 2 vegetable)