Ingredients:
8-10 medium zucchini, sliced thickly
4 medium tomatoes, peeled and sliced
1/2 cup tomato juice
3 cloves garlic, finely chopped
2 tablespoons chopped parsley
Salt and pepper
1 cup whole wheat breadcrumbs
4 tablespoons Parmesan cheese (for maintenance only)
4 medium tomatoes, peeled and sliced
1/2 cup tomato juice
3 cloves garlic, finely chopped
2 tablespoons chopped parsley
Salt and pepper
1 cup whole wheat breadcrumbs
4 tablespoons Parmesan cheese (for maintenance only)
Recipe:
1. Place sliced zucchini in a non-stick casserole dish.
2. Cover with a layer of skinned and sliced tomatoes.
3. Pour a cup of tomato juice over vegetables.
4. Sprinkle with garlic, parsley, salt and pepper.
5. Sprinkle breadcrumbs and if on weight maintenance, also with Parmesan cheese.
6. Bake for 45 minutes in a 375 F/190 C oven. Serve hot.
2. Cover with a layer of skinned and sliced tomatoes.
3. Pour a cup of tomato juice over vegetables.
4. Sprinkle with garlic, parsley, salt and pepper.
5. Sprinkle breadcrumbs and if on weight maintenance, also with Parmesan cheese.
6. Bake for 45 minutes in a 375 F/190 C oven. Serve hot.
Serves:
4
Notes:
Fat content:
Each serving has about 20 g of fat.