Side Dishes : Vegetables Last Updated: Apr 23rd, 2009 - 20:26:54 Roasted Zucchini with Sun-Dried Tomatoes & Basil By Sandra Woodruff  Printer friendly page Yield: 5 servings 3 medium-large zucchini squash, halved lengthwise and sliced about 3/8-inch thick (to make 4 cups) 1 medium yellow onion, sliced into 1/2-inch thick wedges 3 tablespoons chopped sun-dried tomatoes packed in olive oil, drained (reserve the oil) 1 teaspoon dried basil 1/4 teaspoon sea salt 1/4 teaspoon ground black pepper 1.  Preheat the oven to 450 degrees F. 2. Coat a 9-by-13-inch pan with cooking spray and add the zucchini and onions. Drizzle with 1 tablespoon of oil from the sun-dried tomatoes. Sprinkle with the basil, salt, and pepper and toss to mix. 3.  Bake uncovered for 10 minutes. Stir in the sun-dried tomatoes and cook for about 5 minutes more, or until tender and nicely browned. Serve hot. Nutritional Facts (per 2/3-cup serving) Calories: 56     Carbohydrates: 6 g      Fiber: 2 g      Fat: 3.5 g      Sat. Fat: 0.5 g Cholesterol: 0 mg      Protein: 1.7 g      Sodium: 131 mg      Calcium: 27 mg   Potassium: 363 mg GI rating: low Diabetic exchanges: 1 vegetable, 1/2 fat © Copyright 2005 by eatsmarttoday.com Top of Page