Italian Zucchini Recipe

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I make this hot vegetable dish quite often in summer when zucchini is abundant. Garden-fresh sliced onion and tomato add a tasty touch.—Christopher Gordon, Springfield, Missouri

This recipe is:

Diabetic Friendly

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Italian Zucchini Recipe

Prep: 10 min. Bake: 1 hour

Yield: 4 Servings

10 60 70

Ingredients

4 cups sliced zucchini
1 medium onion, sliced into rings
2 medium tomatoes, sliced
1 lemon, quartered
1-1/2 teaspoon Italian seasoning
3/4 teaspoon crushed red pepper flakes
1 tablespoon butter

Directions

In a greased 2-1/2-qt. casserole, layer on-third of the zucchini, onion and tomatoes. Squeeze one lemon quarter over all. Sprinkle with 1/2 teaspoon Italian seasoning and 1/4 teaspoon red pepper flakes. Repeat layers. Dot with butter. Squeeze remaining lemon over all. Cover and bake at 350° for 1 hour or until vegetables are tender. Serve immediately. Yield: 4 servings.

Diabetic Exchanges: One serving (prepared with margarine) equals 1-1/2 vegetable, 1/2 fat; also, 64 calories, 35 mg sodium, 0 cholesterol, 9 gm carbohydrate, 2 gm protein, 3 gm fat.

Originally published as Italian Zucchini in Taste of Home October/November 1993, p47