Paleo Diet Recipe: Zucchini and Tomato Bake
Summer squash is plentiful (so much so that you might wonder what to do with all those zucchinis from your garden, your neighbor’s patch, or your local farmer’s market). Do your Paleo diet a favor with the freshness of this zucchini dish, which also taps tomato-growing season.
Preparation time: 10 minutes
Cooking time: 25 minutes
Yield: 6 servings
3 medium zucchinis, sliced
2 tablespoons olive oil
2 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
Pinch of unprocessed salt
Pinch of freshly ground black pepper
2 tomatoes, sliced
Preheat the oven to 375 degrees.
In a medium bowl, toss the zucchinis with the olive oil, garlic, oregano, basil, salt, and pepper.
Place two-thirds of the zucchini mixture in a deep 8-x-8 baking dish.
Layer the tomatoes over the zucchini in the dish and then top with the remaining zucchini.
Bake for 20 to 25 minutes, or until the zucchini tender but not mushy.
Per serving: Calories 66 (From Fat 45); Fat 5g (Saturated 1g); Cholesterol 0mg; Sodium 80mg; Carbohydrate 5g (Dietary Fiber 2g); Protein 2g.
If you want a crispier/browner top, putting the dish under the broiler for a few minutes helps color it up a little.
Recipe courtesy Arsy Vartanian, author of Rubies & Radishes
This recipe has been vetted by the team at Whole9 and is considered acceptable for a 30-Day Reset Paleo cleanse.