Baked Zucchini and Tomato with Mozzarella (South Beach Phase 1) |

Baked Zucchini and Tomato with Mozzarella is a South Beach Phase 1 recipe for the beginning of the program. This delicious side dish goes perfectly with chicken, fish, or pork. A high-nutrient, low-calorie way to enjoy your vegetables. Zucchini, tomato, and mozzarella are baked in a flavorful tomato sauce full of Italian herbs.

This recipe yields 5 servings


  • 7 cups sliced zucchini (about 28 oz/790 g)
  • 1 medium onion (diced)
  • 3 medium tomatoes (sliced)
  • 1 clove of garlic (chopped)
  • salt & ground black pepper (to taste)
  • 7 oz (200 g) grated Mozzarella


  • Preheat a large non-stick skillet (without oil) over medium heat, then lightly cook the zucchini in batches. Set aside.
  • Lightly brown diced onion, then add in tomato slices and chopped garlic and cook for a minute.
  • Return zucchini to the skillet and mix well, then season to taste with salt and black pepper.
  • Cover and simmer over low heat for 10 minutes.
  • Preheat the oven to 355°F/180°C.
  • Transfer the mixed veggies to a large baking dish and bake in the preheated oven for 10 minutes.
  • Sprinkle with the grated cheese and bake for another 12-15 minutes, until the cheese has melted and lightly browned.
  • Serve immediately.
Baked Zucchini and Tomato with Mozzarella (South Beach Phase 1 Recipe)