Baked Zucchini with Tomatoes

Baked Zucchini with Tomatoes is a deliciously comforting dish that combines tender zucchini and juicy tomatoes, seasoned with aromatic herbs. This Paleo Lebanese recipe is not only easy to prepare but also bursting with fresh flavors, making it a perfect side or main dish.

Ingredients

• Zucchini - 2 medium
• Ripe tomatoes - 2 medium
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• Fresh parsley - 2 tablespoons, chopped
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Paprika - 1/2 teaspoon
• Lemon juice - 1 tablespoon

Steps

1. Preheat the oven to 200°C (400°F).
2. Wash the zucchini and tomatoes thoroughly. Cut the zucchini into thick slices (about 1 cm) and the tomatoes into wedges.
3. In a large mixing bowl, combine the sliced zucchini, tomato wedges, minced garlic, olive oil, chopped parsley, salt, black pepper, paprika, and lemon juice. Toss until the vegetables are well coated.
4. Transfer the mixture to a baking dish, spreading it out evenly.
5. Bake in the preheated oven for 20-25 minutes, or until the zucchini is tender and lightly golden.
6. Remove from the oven and let it cool slightly before serving.

Nutrition

• Calories: 150
• Protein: 3 g
• Carbs: 12 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants from tomatoes, which may reduce the risk of chronic diseases.
• Zucchini is low in calories and high in water content, promoting hydration and weight management.

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