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Zucchini, Tomato And Basil Bake

Yields4 ServingsTotal Time50 mins

Fresh Summer vegetables layered and baked until soft. Nuts and seeds provide fat, flavor and texture.
One pan required.

recipe image

 5 large, ripe tomatoes
 3 large zucchinis
 20 fresh basil leaves
 2 garlic cloves
 4 Tbsp pine nuts
 4 Tbsp finely chopped walnuts
 4 Tbsp olive oil
 Salt and pepper
1

Preheat the oven to 400 degrees Fahrenheit and have a glass dish ready (the kind you would use for lasagna)

2

Use a very sharp knife to carefully slice the tomatoes and zucchinis into thin slices

3

Arrange the tomatoes, zucchini and basil leaves into your awaiting dish. You can do this a number of ways: layer them, alternating the tomatoes, zucchini and basil, lay the tomatoes in one layer, zucchini in one layer and basil in one layer, or simply spread them out randomly, in no particular order

4

Use a microplane or fine grater to grater to grate the garlic cloves over the veggies

5

Scatter the pine nuts and walnuts over the veggies

6

Drizzle the olive oil over the dish and finish off with salt and pepper

7

Roast the dish in the preheated oven for about 30 minutes. The veggies should be soft

8

Serve hot or warm

Nutrition Facts

4 servings

Serving size

Amount per serving
Calories264
% Daily Value *
Total Fat 21.8g28%
Total Carbohydrate 14.2g6%
Protein 4.2g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.