Baked Zucchini (Australian Courgette) with Tomatoes and Herbs – Veggie Dish

By: Team Reboot
2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5 (2 votes, average: 5.00 out of 5)
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Ingredients:

  • 5 small Zucchini
  • 4 Scallions, sliced, white and green parts separated
  • 1 small Onion, chopped
  • 2 Plum Tomatoes, coarsely chopped
  • 2 tbsp Celery Leaves (from inner stalks), chopped
  • 4 tbsp Basil Leaves, chopped, plus extra for garnish
  • 1/4 cup Olive Oil
  • 1 tsp Sea Salt
  • 1/2 tsp fresh ground Black Pepper

Directions:

  1. Preheat oven to 425 degrees F.
  2. Slice the zucchini in half crosswise. Cut each half again lengthwise, and slice each of the halves into 4 equal, ½ inch pieces. They should look like sticks.
  3. In a bowl, mix together the zucchini sticks with the white parts of the scallions, onion, tomatoes, celery leaves and basil.
  4. Mix in the olive oil, salt and pepper and toss to combine.
  5. Pour into a 3 quart baking dish and bake for 20 minutes.
  6. Garnish with the sliced green tops of the scallions and the extra chopped basil.

Servings: 4

  • Nutrition per serving:
  • Calories190
  • Fat14g
  • Saturated Fat2g
  • Cholesterol0mg
  • Sodium45mg
  • Carbohydrates13g
  • Fiber4g
  • Sugars9g
  • Protein 4g

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

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