Tomato and Zucchini Bake
This tomato and zucchini bake side dish can be served with any main dish. It can even be served as a brunch dish, and it’s equally delicious served hot or cold. Its versatility makes it a great standby dish for family or visiting guests.
You can use any kind of fresh tomato for this recipe, including cherry tomatoes, but canned tomatoes won’t produce good results.
Tomatoes are rich in lycopene, a powerful antioxidant. They also contain high amounts of Vitamin C, another antioxidant that provides immune support. The potassium in tomatoes helps support healthy nerve function and supports the brain's electrical activity. Adequate potassium levels are crucial for supporting healthy brain function.
This recipe calls for zucchini—the green variety—and zucchini offers tremendous benefits. Zucchini is high in vitamin C, an antioxidant. Zucchini is also a good source of folate, a B-vitamin essential for supporting healthy brain function. Folate supports the synthesis of DNA and RNA and helps regulate homocysteine levels.
Tomato and Zucchini Bake
Serves: 4
Prep time: 5 minutes
Cook time: 25 minutes
Total time: 30 minutes
Ingredients:
- 4 medium tomatoes, sliced thin
- 3 green zucchinis, peeled and sliced into thin medallions
- 1/4 cup Parmesan cheese
- 3 tablespoons olive oil
Instructions:
- Preheat the oven to 350 degrees F.
- Lightly coat a 4 x 6 casserole dish with olive oil.
- Lay down slices of tomato and zucchini, alternating pieces and overlapping slightly, until the bottom of the casserole dish is covered. Start a second layer with any remaining tomato and zucchini.
- Drizzle with remaining olive oil.
- Sprinkle Parmesan cheese on top.
- Bake uncovered for 25-30 minutes or until the vegetables are tender.
- Serve warm.
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