Browse Recipes
- Appetizer
- Asian Dishes
- Atkins
- Beans
- Beverages
- Biggest Loser
- Bread
- Breakfast
- Crock Pot
- Desserts
- Diabetic
- Entrees
- Fruit
- Gluten Free
- Grains
- Holiday
- Lean Meat and Poultry
- Lunch and Light Dinners
- Make-Ahead Meals
- Mexican Dishes
- Milk Group
- Pasta
- Quick Meals
- Salad Dressings
- Salads
- Sauces and Condiments
- Seafood
- Side Dishes
- Snacks
- Soups
- Vegetables
- Vegetarian
Recipe of the Day
Old Fashioned Macaroni and Cheese
A serious feel-good food that won't make you feel bad.
Home 
Recipes
Yield: Serves 4 - 1 cup per serving.
Recipes
Tomato Zucchini Roast
| Nutrition Information | |
| Calories: | 35 |
| Total Fat: | 0g |
| Saturated Fat: | 0g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 15mg |
| Carbohydrates: | 6g |
| Dietary Fiber: | 2g |
| Sugars: | 3g |
| Protein: | 2g |
| Vitamin A: | 750iu (15%) |
| Vitamin C: | 27mg (45%) |
| Calcium: | 40mg (4%) |
| Iron: | 0.7mg (3%) |
Roasting easily brings out the rich flavor of these vegetables.
3 large, ripe plum tomatoes, dice medium
1 medium zucchini, dice medium
1-1/2 cup sliced mustard greens
1/2 teaspoon Italian spice mix
Fresh cracked black pepper
Olive oil cooking spray
Preheat oven to 350°. Toss all ingredients together and place into suitable-sized glass or metal baking container. Bake 10-15 minutes uncovered until zucchini is tender. Stir well and serve.
User rating
User Feedback
(Page 0 of 1, 0 total comments)There is no user feedback yet, leave yours below!