Baked Zucchini, Tomato, and Potato Casserole

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

  1. 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.
  2. Preheat the oven to 400°F (200°C), Gas Mark 6.
  3. 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)