Roasted Italian Zucchini
Zucchinis are plentiful in the spring and through the summer. There are so many wonderful and tasty options – grilled, baked, sautéed or raw with a veggie dip!
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 50 minutes mins
Course First Course to Meal, Hors d'oeuvres/Appetizers, Lunch, Main Dish, Side Dish
Cuisine All American
- 4 nice size Organic Zucchini Washed and sliced lengthwise, about 3 slices per squash.
- 1/2 -3/4 cup mozzarella cheese Shredded. If you do not eat dairy, use an alternative such as Daiya or Follow Your Healthy Heart
- 6 oz can Organic Tomato Paste Alternatively, you can use tomato sauce.
- 5-6 pieces Organic fire roasted red peppers 5-6 pieces sliced lengthwise. I buy and use Del-Destino brand of red peppers.
- garlic Chopped
- Basil Fresh or Crushed
- Oregano Crushed
- Himalyan Pink Salt To Taste
- Pepper To Taste
- extra-virgin olive oil Non-stick Spray
- Everything but the Bagel Seasoning
Preheat oven to 375. Prepare a lipped cooking pan with parchment paper. Spray with olive oil non-stick spray.
Wash and clean zucchini and slice lengthwise. With a knife, lightly score width-wise across the zucchini, as this enhances cooking and helps toppings absorb! Layer on pan.
Spread tomato paste on the zucchini.
Layer red peppers on top of tomato paste, add basil, oregano, garlic and any other seasoning you may wish to add. I love Everything But the Bagel seasoning. It works great on these!
Sprinkle the mozzarella on top.
Cook on bake/roast setting on the middle rack of the oven for 20 minutes. Then move to the top rack on high broil for 5 min or so until the cheese is lightly browned. Watch carefully so they do not get too crispy!
Melissa's Notes:
This is an easy and delicious recipe that can be used as a side dish, as I did with homemade spaghetti sauce and angel hair pasta. Add a piece of grilled fish or chicken along with a salad and you have a very healthy meal.
Nutritional Value per serving: Calories 129, Protein 5.5g, Carbs 19g, Fiber 4.5g, Fat 3g.