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Tomato Zucchini & Mozzarella with Bread Crumb Topping
- prep: 5 min
- cook: 40 min
- total: 45 min
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Tomato Zucchini and Mozzarella Bake with Panko
Ingredients
- 2 zucchini (sliced into 1/2 inch round pieces)
- 1 large tomato (cut into 1 inch cubes)
- 1 cup shredded mozzarella cheese
- 2 tbsp of fresh parsley
- 2 tbsp extra virgin olive oil
- salt and pepper to taste
- 1/4 cup of Italian bread crumbs
- 1/4 cup Panko (Japanese Style bread crumbs)
- 1/4 tsp of garlic powder
- 1 tsp of extra virgin olive oil
Instructions
Click Here For Step-By-Step Instructions
Tags
Nutrition
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 200 % Daily Value *
- Total Fat: 14 g 20.86%
- Saturated Fat: 4 g 20.74%
- Trans Fat: 0 g %
- Cholesterol: 15 mg 5%
- Sodium: 245 mg 10.23%
- Calcium: 218 mg 21.78%
- Potassium: 13 mg 0.37%
- Magnesium: 0 mg 0%
- Iron: 1 mg 3.21%
- Zinc: 0 mg 0%
- Total Carbohydrate: 9 g %
- Dietary Fiber: 1 g 3.32%
- Sugar: 1 g
- Protein: 10 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 1 g
- Vitamin A 7.2%
- Vitamin C 4.22%
- 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 - Fat2
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch1
- Exchange - Vegetables0
- Exchange - Lean Meat1
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total1 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy1 c
- MyPlate - Protein Total0 oz-eq
