Apple Zucchini Bake

This is a different take on the Zucchini-Apple Crostini that I posted about back in March 2012. Cut two medium size zucchini into 1/4 inch slices (nip the ends first). Chopped a small onion and add both to a skillet sprayed with non-stick cooking spray. Cooke until soften and the zucchini has a toasty brown areas.

While this is cooking shred 1/2 of an apple (cored, but no need to peel skin). Add this to the zucchini/onion mixture, tossing gently. There is no need to cook the apples as they will bake in the oven.

MIx all ingredients in a skillet.Season with salt and pepper to taste. Remove skillet from heat and scoop out enough mixture to fill individual ceramic baking cups. I was able to fill 5 cups.

Set the cups on a cookie sheet. Sprinkle with freshly grated Parmesan reggiano cheese. I added a couple of sliced apples to the top of mixture before sprinkling cheese. Bake in oven for 10-12 minutes (until cheese has melted over the top).

Remove from oven and serve hot. Calories are minimal, in the neighborhood of 68 calories per serving. If you omit the cheese, you can save yourself 20 calories. In my opinion, go for the gusto. Pair this with a pan seared chicken breast or small beef tenderloin steak and you are still under 300 calories.

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