Baby zucchini are a wonderful convenience, because you don't have to peel them or cut them up. Just pop them in a baking dish, season or sauce them, and you have a delicious side dish. However, baby zucchini are seasonal, so when they are not available, substitute the smallest zucchini you can find and halve them lengthwise.
1 can (14 1/2 ounces) stewed tomatoes
1/4 cup orange juice
1/4 teaspoon salt
1 1/4 pounds baby zucchini (about 12)
1/4 cup plain dried breadcrumbs
2 tablespoons grated Parmesan cheese
1 Preheat the oven to 400°F. In a 7 x 11-inch baking dish, combine the tomatoes, orange juice, and salt.
2 Top with the zucchini, cover with foil, and bake for 45 minutes, or until the zucchini are tender.
3 Uncover. Scatter the breadcrumbs and Parmesan evenly over the top and bake for 5 minutes, or until the crumbs are golden brown. Makes 4 servings
Tomato-Braised Zucchini & Beans For a hearty vegetarian main dish, use 1 can (15 ounces) of rinsed and drained chick-peas or white beans and stir them in with the tomatoes in step 1.
total fat 1.5 g
saturated fat 0.7 g
cholesterol 3 mg
dietary fiber 3 g
carbohydrate 16 g
sodium 491 mg
Good source of: fiber, potassium, thiamin, vitamin C
Many of the recipes in this book contain off-the-shelf foods to help keep recipe prep effort to a minimum – a benefit for your arthritic hands. However, some foods – like canned beans – can hike up sodium levels. If you are carefully watching your sodium, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for Arthritis Health, edited by John A. Flynn, M.D., F.A.C.P., F.A.C.R. and Lora Brown Wilder, Sc.D., M.S., R.D.