Oven Roasted Zucchini and Tomatoes
Summer might be coming to an end, but these easy zucchini boats are out of this world delicious. Light, healthy, and easy to make, this simple zucchini recipe is perfect for those nights when you need a quick, healthy dinner.
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon butter, Earth Balance brand if vegan
- 2 large zucchini, cleaned and sliced in half, lengthwise
- 3 cloves garlic , sliced
- 1 cup white onion , diced small
- 6-8 ounces cherry tomatoes, left whole
- 5 sprigs fresh thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup mozzarella pearls, sliced in half
- 2 tablespoons reduced balsamic vinegar, as a glaze on top
Equipment
- baking tray
- saute pan
Instructions
- Preheat the oven to 425 degrees.
- Gently spray a baking tray with cooking spray and place the zucchini halves on the tray. You’ll want the center facing down on the tray so they can lay flat.
- Bake the zucchini for 25-30 minutes or until it is fork tender and lightly browned.
- While the zucchini is roasting, grab a sauté pan and over medium heat add the olive oil, butter, garlic, onions, tomatoes, thyme, salt and pepper.
- Once the tomatoes begin to blister and the onions are lightly caramelized, turn the heat off and set the mixture aside.
- Once the zucchini is ready, top it with the onion and tomato mixture. Be sure to remove the thyme springs from the dish.
- Top the tomato mixture with mozzarella pearls and broil the entire dish for 1-2 minutes until the cheese is melted and bubbly.
- As a final step, drizzle the dish with reduced balsamic vinegar.
- Serve immediately and enjoy!
Nutrition
Serving: 1serving, Calories: 331kcal, Carbohydrates: 26g, Protein: 8g, Fat: 24g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 12g, Trans Fat: 1g, Cholesterol: 20mg, Sodium: 684mg, Potassium: 1202mg, Fiber: 6g, Sugar: 16g, Vitamin A: 1359IU, Vitamin C: 89mg, Calcium: 150mg, Iron: 3mg