Ingredients
6
6 servings
- •1 tablespoon vegetable oil
- •1 large onion, sliced
- •0.25 pound zucchini, chopped
- •1 (8 ounce) can garbanzo beans, with liquid
- •1 (8 ounce) can whole peeled tomatoes with liquid, chopped
- •0.75 cup dry white wine
- •3 tablespoons butter, melted
- •1 teaspoon minced garlic
- •1 teaspoon dried basil
- •1 bay leaf
- •0.5 cup heavy cream
- •0.5 cup shredded Monterey Jack cheese
- •0.5 cup grated Romano cheese
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Heat oil in a medium saucepan over medium heat, and saute onion until tender and lightly browned.
- In a medium baking dish, mix onion, zucchini, garbanzo beans with liquid, tomatoes with liquid, wine, butter, garlic, basil, and bay leaf.
- Cover, and bake in the preheated oven 30 minutes. Uncover, stir, and continue baking 30 minutes.
- Stir heavy cream, Monterey Jack cheese, and Romano cheese into the vegetable mixture, and continue baking 10 minutes, until cheeses are melted and bubbly.
Nutritional Facts
Per 6 servings
- Calories: 304
- Carbohydrate: 15g
- Fat: 21g
- Fiber: 3g
- Protein: 9g
- Sugar: 3g
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