Baked Zucchini

Preparation:  10 min. Cooking: 20 min. Total: 30 min.
Recipe photo
  • 2 Tbsp unsalted butter
  • 1 small onions , chopped
  • 1/2 Lb zucchini , sliced
  • 1 large tomatoes , skinned and sliced
  • 1/2 tsp dried oregano
  • 1 eggs , beaten
  • 1/2 Cup Gruyere cheese , grated
  • parsley sprigs , to garnish
Preheat oven to 350 ℉. Melt butter in a saucepan over medium high heat. Saut'e onion and zucchini 2 minutes. Transfer to a shallow ovenproof dish and place tomato slices on top. Sprinkle with oregano and salt and pepper to taste. Combine egg, cheese and salt and pepper to taste in a bowl. Spoon over tomato. Bake 15-20 minutes until topping is golden. Garnish with parsley.
Calories
160 Cal
Fat
12 g
Carbs
5.7 g
Protein
7.1 g
Fiber
1.5 g
Sugar
3.2 g
Cholesterol
84 mg
Sodium
97 mg


Nutrients

Fiber     1.5 g
Fat     12 g
Sugar     3.2 g
Carbs     5.7 g
Protein     7.1 g
Calories     160 Cal

Fats

Fat, Poly     0.9 g
Fat, Mono     3.6 g
Fat, Sat     6.9 g
Fat, Trans     0.1 g
Fat, Percent     70 %

Vitamins

Vitamin, K     9 mcg     7.5 %
Vitamin, A     900 IU     30 %
Vitamin, B12     0.4 mcg     14 %
Niacin     0.6 mg     3.8 %
Riboflavin     0.2 mg     15 %
Vitamin, C     16 mg     18 %
Vitamin, D     5.2 IU     0.9 %
Vitamin, B6     0.2 mg     13 %
Vitamin, E     0.7 mg     4.9 %
Panto, Acid     0.4 mg     7.7 %
Choline     42 mg     7.6 %
Thiamin     0.1 mg     5.6 %

Minerals

Calcium     170 mcg     17 %
Phosphorus     150 mg     21 %
Magnesium     24 mg     5.7 %
Copper     0.1 mcg     8.4 %
Fluoride     2 mcg     49 %
Zinc     1 mg     8.8 %
Cholesterol     84 mg     0.3 %
Sodium     97 mg     6.5 %
Selenium     5.7 mcg     10 %
Manganese     0.2 mg     2.7 %
Potassium     320 mg     6.8 %
Iron     0.7 mg     8.3 %