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Zucchini Fans Provencal
Source: dLife

Zucchini, tomato, and onion casserole with an herbed wine sauce.

Prep Time: 10 minutes
Cook Time: 25 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 117.9
Total Carbs 22.5 g
Dietary Fiber 3.9 g
Sugars 12.7 g
Total Fat 1.1 g
Saturated Fat 0.0 g
Unsaturated Fat 0.1 g
Potassium 508.9 mg
Protein 3.6 g
Sodium 84.3 mg
Dietary Exchanges
, 4 Vegetables
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 each  Onion, sweet, fresh
6 each  medium garlic cloves
4 each  small zucchini
3 each  fresh tomatoes
0 1/2 cup  low sodium vegetable broth
1 each  olive oil cooking spray
1 pinch  salt
1 pinch  black pepper
0 3/4 tsp  ground basil leaves
0 1/2 tsp  oregano leaves
0 1/2 tsp  marjoram, leaves, ground
0 1/4 tsp  ground thyme
  1. Preheat oven to 350 degrees F.
  2. Split onions into rings. Lay half of them (one onion) with three cloves of minced garlic on the bottom of an 11 by 7 inch baking pan.
  3. Slice zucchini halves lengthwise into 1/4 inch pieces, cutting to, but not through small ends. Layer zucchini and tomato slices over onions, spreading zucchini into fans. Top with the rest of the onions and garlic.
  4. Pour broth or wine in a pot and bring to a simmer. Spoon warmed broth over vegetables and coat with cooking spray. Season with salt, pepper, basil, oregano, marjoram, and thyme.
  5. Cover with foil and bake 25 minutes.

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