Go Back
–+ servings
Chili and Zucchini Bake
Print

Chili And Zucchini Bake

A delicious and versatile side
Course Side
Keyword Fresno pepper, Habanero Pepper, Jalapeno Pepper, Serrano Pepper
Prep Time 12 minutes
Cook Time 20 minutes
Total Time 32 minutes
Servings 4 Servings
Calories 33kcal

Ingredients

  • 1 large tomato or 2 or 3 smaller ones
  • 1 zucchini
  • 1 red chili Red jalapeño, Fresno, and red serrano all work well.
  • 1 tablespoon onion powder
  • 1 teaspoon chili powder 100% chili, not the blend. Your choice.
  • 1 bunch basil leaves
  • 2 tablespoons finely grated parmesan
  • Salt and pepper
US Customary - Metric

Instructions

  • Pre-heat oven to 300 degrees Fahrenheit.
  • Slice the zucchini, tomato, and chili pepper.
  • In a casserole dish layer the zucchini first (you won’t use all of it - more layers to come.) Season it with a little salt, pepper, chili powder and dried onion.
  • Next layer tomato on top and season again with same seasonings.
  • Add half of the chili slices and some basil leaves atop the tomatoes.
  • Repeat the process again until you have used all of the ingredients.
  • Finish by topping with parmesan cheese.
  • Bake in the oven for 20 minutes, then serve.

Nutrition

Calories: 33kcal | Carbohydrates: 5g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 1216mg | Potassium: 228mg | Fiber: 1g | Sugar: 2g | Vitamin A: 630IU | Vitamin C: 14mg | Calcium: 49mg | Iron: 1mg