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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Zucchini Fans Provencal

Source: dLife

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

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 1.1 Fat, 3.9 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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Servings

Ingredients

2.0
2 each Onion, sweet, fresh 6.0
6 each medium garlic cloves 4.0
4 each small zucchini 3.0
3 each fresh tomatoes 0.5
0 1/2 cup low sodium vegetable broth 1.0
1 each olive oil cooking spray 1.0
1 pinch salt 1.0
1 pinch black pepper 0.75
0 3/4 tsp ground basil leaves 0.5
0 1/2 tsp oregano leaves 0.5
0 1/2 tsp marjoram, leaves, ground 0.25
0 1/4 tsp ground thyme

Directions

Preheat oven to 350 degrees F.
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.
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.
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.
Cover with foil and bake 25 minutes.