Zucchini Tomato Bake π₯π
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6
Description:
Indulge in the wholesome flavors of this Zucchini Tomato Bake, a delightful vegetable medley that’s not only healthy but also bursting with savory goodness. Layers of tender eggplant, zucchini, and mushrooms are bathed in a luscious tomato sauce, creating a dish that’s as satisfying as it is nutritious. Perfect for busy weeknights or as a side dish for gatherings, this recipe promises to please everyone around the table.
Ingredients:
- 1 eggplant
- 2 zucchinis
- 2 cups fresh mushrooms
- 2 tablespoons olive oil
- 1/2 onion
- 1/2 fennel bulb
- 2 garlic cloves
- 1 can (14.5 ounces) no-salt-added whole tomatoes
- 1 tablespoon tomato paste
- 2 teaspoons dried basil leaves
- 1 teaspoon sugar
Nutrition Facts (Per Serving):
- Calories: 71
- Fat: 1.9g
- Saturated Fat: 0.3g
- Cholesterol: 0mg
- Sodium: 39.2mg
- Carbohydrates: 13g
- Fiber: 4.6g
- Sugar: 6.5g
- Protein: 3g
Instructions:
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Preheat oven: Begin by preheating your oven to 350Β°F (175Β°C). This ensures that it’s ready when your dish is prepared for baking.
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Prepare the vegetables: Wash and slice the eggplant, zucchinis, and mushrooms into thin, uniform pieces. Arrange them neatly in a 9-inch square baking dish, creating layers of deliciousness.
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SautΓ© the aromatics: In a small skillet, heat the olive oil over medium heat. Add the chopped onion, fennel, and garlic cloves, cooking and stirring for 3 to 4 minutes until the onion becomes tender and fragrant.
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Create the tomato sauce: To the skillet, add the canned tomatoes (with their juices), tomato paste, dried basil, and sugar. Stir well to combine all the ingredients, allowing them to simmer and meld together for about 4 minutes, or until the sauce thickens slightly.
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Pour over the vegetables: Once the sauce reaches the desired consistency, pour it evenly over the layered vegetables in the baking dish. Ensure that the sauce covers the vegetables entirely, allowing every bite to be coated in savory goodness.
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Bake to perfection: Cover the baking dish with foil and place it in the preheated oven. Bake for 30 minutes, allowing the flavors to meld together and the vegetables to become tender.
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Serve and enjoy: Once baked, remove the dish from the oven and let it cool slightly before serving. Garnish with fresh herbs if desired, and savor the delicious aroma as you plate up this delectable Zucchini Tomato Bake.
Tips:
- Feel free to customize this recipe by adding your favorite vegetables or herbs for extra flavor and variety.
- For a heartier dish, layer cooked grains like quinoa or brown rice between the vegetables before adding the tomato sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat in the microwave or oven for a quick and convenient meal option.
With its vibrant colors, rich flavors, and wholesome ingredients, this Zucchini Tomato Bake is sure to become a staple in your recipe repertoire. Whether you’re cooking for family dinners or entertaining guests, this dish is bound to impress with its simplicity and taste. Enjoy the goodness of fresh vegetables in every bite, and let this recipe brighten up your table with its nutritious and delicious appeal!
