Squash-Tomato Bake with Basil and Pine Nut Gremolata

Squash-Tomato Bake with Basil and Pine Nut Gremolata

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From: Diabetic Living Magazine

Pine Nut Gremolata is the perfect topping to garnish this baked vegetable dish. This vibrant Italian condiment traditionally accompanies braised veal shank, but cuts through the flavor of this vegetarian side dish brilliantly.

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • Tomato Sauce
  • 1 12-ounce jar roasted red sweet peppers, drained
  • 1 (8 ounce) can no-salt-added tomato sauce
  • 3 cloves garlic, halved
  • 1½ teaspoons dried Italian seasoning, crushed
  • ⅛ to ¼ teaspoon crushed red pepper (optional)
  • Baked Vegetables
  • 1½ pounds tomatoes, cored
  • 1 pound delicata squash, trimmed
  • 1 large zucchini, trimmed
  • Pine Nut Gremolata
  • ½ cup thinly sliced fresh basil
  • ⅓ cup crumbled reduced-fat feta cheese
  • ¼ cup pine nuts, toasted
  • 1 teaspoon lemon zest


  • Prep

  • Ready In

  1. Preheat oven to 375°F. In a blender combine roasted red sweet peppers, tomato sauce, garlic, Italian seasoning and crushed red pepper. Cover and blend until smooth. Spread sauce in a 2-quart rectangular baking dish.
  2. Cut tomatoes, squash, and zucchini into ¼-inch slices. Using a spoon, remove seeds from squash slices. Alternately layer tomato, squash and zucchini slices in two lengthwise rows over sauce in baking dish, standing slices slightly upright.
  3. Bake, covered, 45 to 50 minutes or just until vegetables are tender. Cool slightly.
  4. Meanwhile, for gremolata, in a small bowl combine basil, feta cheese, pine nuts and lemon zest. Sprinkle vegetables with gremolata and serve.

Nutrition information

  • Serving size: ⅔ cup each
  • Per serving: 109 calories; 5 g fat(1 g sat); 4 g fiber; 13 g carbohydrates; 5 g protein; 49 mcg folate; 2 mg cholesterol; 8 g sugars; 1,905 IU vitamin A; 56 mg vitamin C; 58 mg calcium; 1 mg iron; 206 mg sodium; 646 mg potassium
  • Nutrition Bonus: Vitamin C (93% daily value), Vitamin A (38% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 2½ vegetables, 1 fat

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