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Tomato and Zucchini Bake

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Hi Everyone,

Half way through the week!  I am looking so forward to the weekend!!!  No plans just enjoying myself.  I told myself that I want to do something every weekend, even something small to make me feel good and smile.  I’m thinking a nice hike through the Berkeley Hills this weekend.  Hope Little Jenny is up to it!!!

Since I have an over abundance of tomatoes and zucchini I decided to do a spin-off of my Grilled Zucchini Pizza.

This bake is so simple and mighty delicious!!!  I used one of my 8 ball zucchini’s and 2 medium tomatoes freshly picked from my garden.  If you don’t have an 8 ball zucchini, regular zucchini will work too!!!


For added flavor I added mozzarella cheese and basil to my bake.  Yum!!!  For my Husband who is not a zucchini fan, I added pepperoni to his.  All I can say is he ate it right up!  I swear I can only get that man to eat his veggies if I add pepperoni or bacon to it.  I personally love it fresh!!!

I want to tell you that I have been keeping up on my 90 day workout program.  I feel great about it and I even lost a couple of pounds that I gained from my Las Vegas trip.  So now I’m back to where I began with.  I have about 8 more pounds to lose.  I’m going to enjoy my workout journey this time around.  I’m going to do it because I like it, not because I have to.  I’m changing my mindset with exercise.  I guess it’s all because it’s a stress reliever and I am loving the Chalean Extreme workout.  I do enjoy strength training, it makes me feel strong and that I can do anything.  I guess you can say I am on a workout high right now!  🙂

Tomato and Zucchini Bake
 
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A cheesy healthy tomato and zucchini bake.
Serves: 2 10 oz servings
Ingredients
  • 1 8 ball zucchini, sliced thin (181 grams)
  • 2 medium tomatoes, sliced thin (252 grams)
  • 1 Tbsp. basil, divided
  • 1 dash salt
  • 2 oz mozzarella cheese, shredded
Instructions
  1. Preheat oven to 425
  2. Spray two oven safe 10oz. ramekins or oven safe bowls with cooking spray.
  3. Evenly divide the zucchini between each bowl, sprinkle with salt and ½ of the basil.
  4. Add tomatoes on top and sprinkle with remaining basil. Top with cheese.
  5. Place in oven and bake for 5-7 minutes or until the cheese is melted.
Notes
Calories per serving: 85.9, Fat: 3.5, Cholesterol: 10, Sodium: 204, Potassium: 508.7, Carbs: 9.4, Fiber: 2.7, Sugar: 1.5, Protein: 6.7
Nutrition Information
Serving size: 1 10 oz serving
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Well my wonderful Friends, I am going to get going.  I have a wonderful little cookie recipe that I want to make.  I have been working on it for a while and I’m hoping to make it perfect to share with you.  So stay tuned.

Have a wonderful day!

Toodles,

Jen

P.S.  My first stop in Vegas.  It’s bad I know, but i miss Dunkin Donuts!  I love their vanilla coffee.  Why can’t thy have a Dunkin Donuts in California?  I guess I”m better off that they don’t!

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Comments

  9. Liz says

    Oh, how yummy! And that little bit of cheese just makes the dish 🙂

    PS…congrats on the weight loss and new exercise philosophy!

    Reply

  12. Cindy (Vegetarian Mamma) says

    This is super perfect for all the garden veggies I have sitting on the counter! YUM!! My name is Cindy and I blog over at Vegetarianmamma.com I wanted to invite you to link up your recipe at our Gluten Free Fridays Recipe Link up party! It happens every Friday and we’d love to have you join us with some of your awesome recipes! You can find this week’s link up here: http://vegetarianmamma.com/gluten-free-friday-recipe-link-up-1/

    Thanks, Cindy 🙂

    Reply

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