Estimated Nutrition (whole recipe, rough)
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 yellow squash cut in thin rounds
- 3 zucchini cut in thin rounds
- 5 small tomatoes cut in thin rounds
- 2 medium tomatoes
- 1 tablespoon tomato paste
- 2 tablespoons olive oil
- 3 cloves garlic
- 1 tablespoon fresh basil
- 2 tablespoons dill
- 3 tablespoons parsley
- 1 teaspoon oregano
- 1 teaspoon balsamic vinegar
- 1 teaspoon freshly ground black pepper
- 1 teaspoon red pepper flakes
- 1 teaspoon salt
Directions
Put olive oil, vinegar, tomatoes, tomato paste, garlic, basil, dill, oregano, black pepper, pepper flakes and salt in a food processor and blend.
Wet the bottom of an oven dish with this sauce.
Place thin rounds of zucchini, yellow squash and tomato one on top of the other.
Pour the rest of the tomato sauce on top.
Scatter the chopped parsley over sauce.
Cover with aluminum foil and bake in preheated oven at 375°F for one hour.
Category:Cathy's Recipes
Category:Vegetarian Side Dish Recipes
Category:Zucchini Recipes
Category:Tomato Recipes