Zucchini-Tomato Bake

Zucchini-Tomato Bake

Zucchini-Tomato Bake

In this vegetable dish, zucchini is baked with eggplant, tomatoes, mushrooms, onion, fennel and garlic to create an elegant low-fat accompaniment to any entrée.


Makes 6 servings


1 pound eggplant, coarsely chopped
2 cups zucchini slices
2 cups mushroom slices
3 sheets (18X12 inches) heavy-duty foil, lightly sprayed with nonstick cooking spray
2 teaspoons olive oil
1/2 cup chopped onion
1/2 cup chopped fresh fennel (optional)
2 cloves garlic, minced
1 can (about 14 ounces) no-salt-added whole tomatoes, undrained
1 tablespoon no-salt-added tomato paste
2 teaspoons dried basil
1 teaspoon sugar


  1. Preheat oven to 400°F. Divide eggplant, zucchini and mushrooms into 3 portions. Arrange each portion on foil sheet.
  2. Heat oil in small skillet over medium heat. Add onion, fennel and garlic; cook and stir 3 to 4 minutes or until onion is tender. Add tomatoes with juice, tomato paste, basil and sugar. Cook and stir about 4 minutes or until sauce thickens.
  3. Pour sauce over eggplant mixture. Double-fold sides and ends of foil to seal packets, leaving head space for heat circulation. Place on baking sheet.
  4. Bake 30 minutes. Remove from oven. Carefully open one end of each packet to allow steam to escape. Open and transfer contents to serving dish. Garnish, if desired.

Nutritional Information

Serving Size: 3/4 cup
Calories 71
Calories from Fat 23 %
Total Fat 2 g
Carbohydrate 13 g
Fiber 3 g
Protein 3 g
Sodium 39 mg

Dietary Exchange

Vegetable 2
Fat 1/2

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