Low Carb Ratatouille
Servings 6 @ 3 ounces each
Calories 101kcal
Ingredients
- 8 ounces zucchini
- 8 ounces yellow summer squash
- 8 ounces red onion
- 12 ounces Roma tomato
- 3 tablespoon extra virgin olive oil divided
- 1 teaspoon minced garlic
- ½ teaspoon Herbs de Provence
- ½ teaspoon salt
- ½ teaspoon pepper
- optional: grated Parmesan
Instructions
- Preheat the oven to 375 degrees F.
- Slice the zucchini, squash, onion and tomato about ⅛-1/4 inch slices. Set aside.
- Brush 1 tablespoon of oil into a 9 inch cast iron skillet or round pie dish. Layer the slices of vegetables in a spiral around the skillet.
- Mix the remaining oil and garlic together then brush over the layers of vegetables. Sprinkle with herbs de provence, salt and pepper and bake for 40-45 minutes until the vegetbles look softened and are fork tender.
- Sprinkle optional grated parmesan over the top once out of the oven before serving if desired. Store in the refrigerator for up to 5 days.
Notes
Net Carbs: 6g
Nutrition
Serving: 1serving | Calories: 101kcal | Carbohydrates: 8g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 202mg | Potassium: 387mg | Fiber: 2g | Sugar: 5g | Vitamin A: 625IU | Vitamin C: 23.9mg | Calcium: 26mg | Iron: 0.5mg