Vegetable Baked Zucchini Eggplant and Tomatoes

posted by Connie 09-07-98 8:46 AM

Here is a recipe from the "Cooking Healthy -- no fat, low salt, no sugar" cookbook.


1 medium-size eggplant, thinly sliced
1 medium-size zucchini, thinly sliced
2 tomatoes, thinly sliced
6 fresh mushrooms, thinly sliced
1 med. onion, thinly sliced
1/4 tea. dried leaf thyme
1/4 cup chicken stock
3 garlic cloves, minced
1 Tbls. low-sodium soy sauce
dash of pepper

1. Preheat oven to 400F (205C) Spray a casserole dish with No-Stick cooking spray. Arrange vegetables in rows in baking
dish, alternating colors. (Place onion slices over mushrooms so they don't dry out.)

2. Mix remaining ingred. and spoon over vegetables.

3. Cover with foil and bake 30 minutes. Serve over cooked rice (brown rice is especially nice).

Makes 4 servings at 82 calories per serving and a trace of fat--no cholesterol.

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