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Baked Zucchini & Herbs – Recipe Of The Week

One of my all-time favorite Reboot recipes is the “Baked Zucchini with Tomatoes and Herbs”. I think it’s a perfect summer dish, when zucchinis and fresh herbs are abundant and at the peak of their season. So when zucchini and tomatoes showed up in my CSA box, I decided to revisit this old favorite.

Fresh and light, yet savory and satisfying, this dish is versatile and can be served hot or cold. It makes a great healthy side for your summer barbecue or a terrific dinner with mixed greens on the side.

It is also easy to substitute ingredients with this dish. For example, this time I used shallots instead of scallions. And any fresh herb will work in place of the celery and basil leaves.

Try this one this summer!

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.
Total Time: 30 minutes

Servings: 4

Substitutions

  • Onion/Scallion – Shallot
  • Basil/Celery Leaves – Any Fresh Herb

Calories: 190

Fat: 14g

Trans Fat: 2g

Cholesterol: 0mg

Sodium: 45mg

Carbohydrates: 13g

Fiber: 4g

Sugars: 9g

Protein: 4g