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


  • 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


  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

Calories: 190

Fat: 14g

Trans Fat: 2g

Cholesterol: 0mg

Sodium: 45mg

Carbohydrates: 13g

Fiber: 4g

Sugars: 9g

Protein: 4g