Italian Zucchini

Teresa Ambra

This lovely Italian side dish is filled with tomatoes, zucchini and onions. It's seasoned with Italian seasoning and red pepper flakes. Then it's drizzled with lemon juice and olive oil. It's so quick and easy to make as well as mouthwatering and delicious. Italian Zucchini is low calorie, healthy, vegan and gluten free.

No ratings yet

Print Recipe Pin Recipe

Prep Time 20

Cook Time 1

Total Time 1 20

Course Veggie Side Dish

Cuisine Italian

Servings

Calories 96 kcal

Equipment

1 2 1/2 quart baking dish
1 sharp knife to cut veggies
1 cutting board
measuring cups
measuring spoons
aluminum foil

Ingredients

4 cups zucchini washed but not peeled, sliced
1 medium onion sliced into rings
4-6 roma tomatoes washed and sliced
1 lemon quartered, or about 4-5 tbsp. lemon juice
1 1/2 tsp. Italian seasoning
1/4 tsp. red pepper flakes
3 tbsp. olive oil

Instructions

In a greased 2 ½ qt. casserole dish, layer zucchini, then onions, then tomatoes.
Sprinkle lemon juice over all.
Sprinkle with Italian seasoning, then red pepper flakes.
Dot the top with butter.
Cover with foil and bake at 350° for 1 hour or until vegetables are tender.
Stir to mix ingredients before serving.

Notes

Recipe adapted from Taste of Home.

Nutrition

Calories: 96kcalCarbohydrates: 10gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 18mgPotassium: 385mgFiber: 3gSugar: 4gVitamin A: 596IUVitamin C: 31mgCalcium: 47mgIron: 1mg

Keyword casserole, gluten free, side dish, tomatoes, vegan, zucchini

Tried this recipe?Let us know how it was!