Beer makes batters better, meat more tender, and sauces more flavorful.
Low-Fat Baked Zucchini, Tomato, And Potato Casserole
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serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
olive oil cooking spray
2 medium tomatoes, cored and sliced
2 medium zucchini, stems removed & cut in 1/2-inch slices
1 large russet potato, peeled and thin sliced
4 cloves garlic, peeled and sliced
1/2 cup loosely packed fresh basil leaves, shredded
ground black pepper
2 tablespoons Parmesan cheese
directions
Lightly coat a shallow casserole with cooking spray. Layer the zucchini slices, alternating with tomatoes slices and potato slices, overlapping slightly.
Sprinkle with garlic slices and shredded basil. Season with pepper.
Preheat the oven to 400 degrees F. Bake until vegetables are tender, about 35 to 40 minutes.
Sprinkle with Parmesan cheese and broil until top is a golden brown. Serve hot.
added by
schmidt
nutrition data
58 calories, 1 grams fat, 10 grams carbohydrates, 3 grams protein per serving. This recipe is low in sodium. This recipe is low in fat.
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