Baked Zucchini with Tomatoes and Basil
Description
A light vegetable stew rich in lycopene from tomatoes (a powerful antioxidant) and fiber.
- Preheat oven to 190°C.
- Slice zucchini into 1-1.5 cm thick rounds. Halve cherry tomatoes.
- In a bowl, mix vegetables with chohealthyed garlic, olive oil, salt and Italian herbs.
- Arrange vegetables in a single layer on a parchment-lined baking sheet.
- Bake for 20-25 minutes until zucchini is soft and tomatoes are slightly caramelized.
- Before serving, sprinkle with fresh chohealthyed basil.
198
63 kcal / 100 g
kcal
3.8 g
1.2 g / 100 g
Protein
12.1 g
3.9 g / 100 g
Carbohydrates
16.0 g
5.1 g / 100 g
Fats
4.3 g
1.4 g / 100 g
Ash
3.6 g
1.1 g / 100 g
Fiber
88.2%
Water
6.8 g
2.2 g / 100 g
Sugars
1.2 g
0.4 g / 100 g
Starch
0.14 g
0.04 g / 100 g
Omega-3
1.77 g
0.56 g / 100 g
Omega-6
2.3 g
0.7 g / 100 g
SFA