Tomato-Zucchini Bake

Tomato-Zucchini Bake
Tomato-Zucchini Bake
  • prep: 0 hr
  • cook: 0 hr
  • total: 0 hr
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  • servings:
  • Summary

    This super-quick-and-easy side or main dish puts leftover summer veggies to great use.

    Ingredients

    • none Cooking spray
    • 1 pound sliced zucchini
    • 1 1/2 cups fresh or frozen corn kernels
    • 1 1/4 pounds sliced vine-ripened tomatoes
    • 1/2 cup panko
    • 1/4 cup finely grated Parmesan

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 80 % Daily Value *
    • Total Fat: 0 g 0.61%
    • Saturated Fat: 0 g 0.3%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 18 mg 0.73%
    • Calcium: 2 mg 0.2%
    • Potassium: 109 mg 3.1%
    • Magnesium: 0 mg 0%
    • Iron: 0 mg 1.17%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 18 g %
    • Dietary Fiber: 1 g 5.26%
    • Sugar: 2 g
    • Protein: 3 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 1.99%
    • Vitamin C 5.44%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat0
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch1
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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