Saturday, August 11, 2012

Italian Zucchini and Tomato Bake

Many years ago, there was a wonderful restaurant in Damariscotta, Maine called the Cheechako.  It was a favorite of my family and I remember the last time I had dinner there was on my 5th wedding anniversary, which happened to be the last weekend they were open.  (I've been married for 30 years, so it was quite a while ago.) They served a delicious zucchini vegetable dish that is the inspiration for this recipe.  With the summer's bounty of zucchini available at the farm stand, I often turn to this favorite dish at this time of year.  It's extremely easy to prepare and is a delicious way to enjoy this prolific vegetable.

Italian Zucchini and Tomato Bake
Makes 4 servings

14.5 ounces canned Stewed Tomatoes
2½ cups sliced Zucchini Squash
1/8 teaspoon Salt
1/8 teaspoon Black pepper
1 teaspoon Mrs. Dash Italian Medley Salt-free Seasoning
2 slices High Fiber Bread, dried or toasted and cubed
½ cup shredded Italian Style Cheese (mixture of 4-5 kinds of cheese)

1. Preheat oven to 350-degrees. Slice zucchini into quarter-rounds, set aside. Partially drain stewed tomatoes and place them into a quart-size casserole dish. Roughly chop. Add zucchini, salt, pepper, and Italian herb seasoning. Stir to combine.

2. Top with dried bread cubes and push the bread into the zucchini mixture. Sprinkle evenly with shredded cheese.

3. Bake uncovered for 40-45 minutes until zucchini has softened and cheese is melted and golden. Allow to cool for 5 minutes before serving.

Nutritional Information per serving: 114 calories, 13 g carbohydrate, 5.1 g total fat, 2.7 g saturated fat, 457 mg sodium, 3 g fiber, 6.1 g sugar, 16 mg cholesterol, 6.8 g protein.

Recipe by Kathy Sheehan, copyright 2012

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