Zucchini In Tomato Sauce
Ingredients
Metric
1 kg zucchini
400 g ~ 1 can chopped tomatoes
1 tbsp agave or maple syrup
½ tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp dried dill or basil (optional)
1 tsp salt
⅛ tsp ground black pepper
Optional Topping:
2 tbsp cashew parmesan
US
2 lb zucchini
13 oz ~ 1 can chopped tomatoes
1 tbsp agave or maple syrup
½ tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp dried dill or basil (optional)
1 tsp salt
⅛ tsp ground black pepper
Optional Topping:
2 tbsp cashew parmesan
MAKES2 portions
PREP TIME10 minutes
COOKING TIME35 minutes
TOTAL TIME45 minutes
Steps
1Preheat the oven to 200°C (400°F) Fan. Cut zucchini into bite-sized pieces. Add to an oiled casserole dish, preferably cast iron.
2Add chopped tomatoes, syrup, olive oil, garlic powder, onion powder, basil (if using), salt and ground black pepper.
3Mix to coat.
4Roast in the middle of the oven for 20 minutes. Stir with a spatula and roast for another 15 minutes.
5Transfer to plates.
6Top with cashew parmesan.
Nutritional Info
Makes 2 portions
210 Calories per portion
11g protein
30g carbohydrates
7g fiber
7g fat
210 Calories per portion
11g protein
30g carbohydrates
7g fiber
7g fat
High in Vitamins B1, B2, B3, B5, B6, Folate, A, C, K
High in Omega 3
High in Copper
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
High in Omega 3
High in Copper
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
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