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This side dish provides a trifecta of nutrients, especially potassium which helps with muscle contractions. It’s also a perfect dish to cook in advance and freeze to enjoy later.

Nutrition (per serving)

Calories: 69; total fat: 3.6g; saturated fat: 1.4g; protein: 3.8g; carbohydrates: 7.4g; sugar: 2.1g; fiber: 2g; cholesterol: 5mg; sodium: 147mg

Recipe and photo by Lauren Harris-Pincus, M.S., R.D.N., owner of Nutrition Starring You, LLC.

Makes 4 Servings
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1 large zucchini, sliced very thin
1 small yellow onion, sliced very thin
1 ½ tsp olive oil
2 medium vine tomatoes, sliced thin
1 Tbsp fresh parsley, chopped
5 fresh basil leaves, chopped
1/4 tsp Kosher salt
1/4 tsp black pepper
1/4 cup Parmesan cheese, grated
Olive oil-flavored cooking spray
How to make it 

Preheat oven to 350°.

Toss zucchini, onions, and olive oil in a large bowl. Add parsley, basil, salt, and pepper, and combine well.

Spray an oven-safe dish with olive oil cooking spray.

Create a pattern of alternating 3-4 zucchini slices with onion mixture and a slice of tomato until all the vegetables are in the dish.

Top with a light mist of olive oil cooking spray.

Sprinkle top with Parmesan cheese.

Cover with foil, and bake for 30 minutes.

Remove foil, and continue to bake another 20-25 minutes until cheese is nicely browned and vegetables are soft.