Roasted Zucchini Provençal

1. Preheat oven to 425°F and grease a baking sheet.

2. Mix the zucchini and onions with the oil, spread onto baking sheet and roast 7-8 min.Stir and roast another 5-8 minutes, until golden. Then spoon into a baking dish.

3. Combine remaining ingredients. Spread over zucchini and bake until the topping is golden brown, about 10 minutes.

4. Let cool slightly and serve on french bread or as a side dish.

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Nutrient	Quantity
Total fats	16.4884 g
Protein	13.7119 g
Carbohydrates	43.6014 g
Energy	345.5297 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.5999 g
Water	891.2457 g
Aspartic acid	1.3315 g
Calcium, Ca	219.148 mg
Lutein + zeaxanthin	16717.2683 g
Fiber, total dietary	10.8615 g
Fatty acids, total saturated 22:0	0.0409 g
Carotene, beta	993.9123 g
Niacin	3.7992 mg
Vitamin A, RAE	85.147 g
Arginine	0.6057 g
Riboflavin	0.7943 mg
Tocopherol, beta	0.0148 mg
Fatty acids, total polyunsaturated 15:0	0.0078 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.4782 g
Fatty acids, total saturated 20:1	0.046 g
Glutamic acid	1.4762 g
Sodium, Na	128.1083 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1909 g
Total lipid (fat)	16.4884 g
Manganese, Mn	1.7217 mg
Fructose	12.8834 g
Proline	0.3167 g
Fatty acids, total saturated 16:0	2.0345 g
Fatty acids, total saturated 8:0	0.0031 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.2352 g
Sucrose	1.976 g
Choline, total	86.5432 mg
Sugars, total	26.5216 g
Serine	0.4306 g
Fatty acids, total saturated 10:0	0.1321 g
Fatty acids, total saturated 18:0	0.3486 g
Vitamin B-6	1.5544 mg
Selenium, Se	5.3876 g
Ash	5.5642 g
Fatty acids, total saturated 18:1 undifferentiated	9.7655 g
Pantothenic acid	1.8399 mg
Phenylalanine	0.3898 g
Copper, Cu	0.5057 mg
Betaine	0.177 mg
Thiamin	0.4417 mg
Retinol	1.95 g
Methionine	0.1494 g
Iron, Fe	3.8553 mg
Carbohydrate, by difference	43.6014 g
Phosphorus, P	390.0737 mg
Folate, total	221.3322 g
Tocopherol, gamma	0.1134 mg
Fatty acids, total saturated 4:0	0.0081 g
Alanine	0.5372 g
Cholesterol	1 mg
Valine	0.4787 g
Fatty acids, total saturated 18:2 undifferentiated	1.5962 g
Glycine	0.4143 g
Glucose (dextrose)	11.541 g
Fatty acids, total saturated 14:0	0.0399 g
Zinc, Zn	3.0254 mg
Isoleucine	0.3841 g
Fatty acids, total saturated 12:0	0.0308 g
Fatty acids, total polyunsaturated	2.1963 g
Fatty acids, total saturated 14:1	0.0157 g
Fatty acids, total polyunsaturated 17:1	0.0169 g
Leucine	0.6198 g
Tocotrienol, alpha	0.064 mg
Vitamin A, IU	1674.1278 IU
Folate, DFE	221.3322 g
Tryptophan	0.1062 g
Vitamin C, total ascorbic acid	155.5641 mg
Phytosterols	53.989 mg
Fatty acids, total polyunsaturated 16:1 c	0.0157 g
Galactose	0.0024 g
Fatty acids, total polyunsaturated 18:1 c	0.0549 g
Fatty acids, total saturated 20:0	0.0637 g
Fatty acids, total saturated 6:0	0.0048 g
Tyrosine	0.2792 g
Vitamin B-12	0.055 g
Vitamin K (phylloquinone)	46.2651 g
Fatty acids, total saturated	2.7647 g
Histidine	0.2337 g
Fatty acids, total monounsaturated	10.0352 g
Threonine	0.273 g
Folate, food	221.3322 g
Fatty acids, total polyunsaturated 17:0	0.0187 g
Fatty acids, total polyunsaturated 24:0	0.0235 g
Cryptoxanthin, beta	0.4063 g
Vitamin E (alpha-tocopherol)	2.9239 mg
Magnesium, Mg	162.7838 mg
Lysine	0.6066 g
Potassium, K	2343.8508 mg
Cystine	0.1047 g
Fluoride, F	1.76 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Olive oil	1 tablespoon	119.34	0	13.5
Onion	1	64	14.944	0.16
Parmesan cheese	1 tablespoon	18.5	2	0.25
Zucchini	4	133.28	24.3824	2.5088
Rosemary	0.5 teaspoon	0.4585	0.0724	0.0205
Lemon zest	0.5 teaspoon	0	0	0
Garlic Clove	2	8.94	1.9836	0.03
Basil	1 teaspoon	0.2032	0.0234	0.0057
thyme	1 teaspoon	0.808	0.1956	0.0134
nicoise olive	2	0	0	0
breadcrumb	2 tablespoons	0	0	0
anchovy fillet	2	0	0	0