Diabetic Side Dish of the Week – Zucchini, Tomato and Provolone Bake

ohiocook

Nov 6

This week's Diabetic Side Dish of the Week is a Zucchini, Tomato and Provolone Bake. To make this week's recipe you'll be needing Zucchini Squash, Basil Pesto Fresh Ground Black Pepper, Panko Bread Crumbs, Plum Tomatoes, and Sargento Sliced Reduced Sodium Provolone Cheese. There's 182 calories and 12 net carbs per serving. The recipe is from the CooksRecipes website. At the Cooks site you'll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2022! https://www.cooksrecipes.com/index.html

Zucchini, Tomato and Provolone Bake
This delicious, low-sodium side dish can also be served as a hearty, meatless main dish. A wonderful dish for using the summer's garden bounty of zucchini, too!

Recipe Ingredients:
1 pound (about 4 small) zucchini squash
1/4 cup prepared basil pesto
1/4 teaspoon freshly ground black pepper
1 cup panko bread crumbs - divided use
1 pound plum tomatoes (about 5 medium), cut into 1/4-inch slices
8 slices Sargento Sliced Reduced Sodium Provolone Cheese

Cooking Directions:
1 - Wash zucchini but do not dry. Cut crosswise into 1/4-inch thick slices; transfer to a microwave-safe casserole dish. Cover with lid. Cook in microwave oven three to four minutes or until crisp-tender. Drain in colander; rinse with cold water to stop cooking. Transfer to clean kitchen towel or paper towels to dry. Toss zucchini with pesto sauce and pepper.
2 - Sprinkle 1/2 cup bread crumbs in bottom of 8 or 9-inch baking dish. Spoon half of zucchini mixture evenly over crumbs. Arrange half of tomato slices over zucchini; top with four slices cheese. Repeat layering with remaining zucchini mixture, tomatoes, cheese and bread crumbs.
3 - Bake in a preheated oven at 375°F (190°C) for 25 to 30 minutes or until golden brown.
Makes 8 (side-dish) servings.

Tips:

* Pesto and panko brands vary in sodium content. This nutrition information is based on Buitoni and Kikkoman brands.
* Try ladling warm marinara sauce over individual servings for a delicious main dish.
* If preferred, regular provolone cheese can be used.
Nutritional Information Per Serving (1/8 of recipe): Calories 182; Protein 10g; Carbohydrates 14g; Dietary Fiber 2g; Total Fat 9.8g; Saturated Fat 4.4g; Monounsaturated Fat 3.7g; Polyunsaturated Fat 0.5g; Cholesterol 18 mg; Vitamin A 87RE; Vitamin C 27mg; Calcium 229mg; Iron 2mg; Sodium 268mg
https://www.cooksrecipes.com/sidedish/zucchini_tomato_and_provolone_bake_recipe.html

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