Cherry Tomato and Zucchini Bake
75 mins (prep 15, cooking 60)
10 ingredients
4 servings
A yummy vege side-dish, and a great way to use up a surplus of home-grown cherry tomatoes! You can use polenta (cornmeal) in place of the breadcrumbs if desired. Tear the basil leaves, rather than chop, to retain the flavour.

Categories:  side-dish , taste~mood , <-4-hours , low-carb , low-sodium , low-in... , time-to-make , low-protein , low-cholesterol , low-calorie , easy , inexpensive , healthy , vegetarian , squash , savory , vegetable , healthy-2 ,
Share on Newzsocial



Serving Size (211.86 g)
Servings 4
Amount per Serving
Calories 522.05 Calories from Fat 260.28
% Daily Value *
Total Fat 28.92g 177.98%
Saturated Fat 6.13g 122.66%
Trans Fat 0.0g %
Cholesterol 5.91mg 7.89%
Sodium 679.04mg 113.17%
Total Carbohydrate 55.24g 73.65%
Dietary Fiber 4.07 g 65.04%
Sugars 8.04 g %
Protein 11.81g 94.51%
Vitamin A 802.17IU% Vitamin C 24.19mg%
Calcium 127.27mg% Iron 3.81mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
medium zucchini, large, large, fresh basil leaves, grated