Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 Tomatoes, sliced | 360 g | Sour, Sweet · Heating |
 Zucchini, sliced | 420 g | Sweet, Astringent · Cooling |
 Aged cheese, finely grated | 120 g | Sour, Salty, Sweet · Heating |
 Olive oil | 22 g | Sweet, Bitter, Astringent · Heating |
 Dried oregano | 3 g | Pungent, Bitter · Heating |
 Rock salt | 5 g | Salty · Cooling |
Step-by-Step Preparation
- Cut the sliced tomatoes and sliced zucchini into even pieces and place them in a wide bowl.
- Add the olive oil, oregano, and rock salt; toss until every piece is lightly coated.
- Arrange the mixture in a shallow baking dish and distribute the finely grated aged cheese evenly.
- Bake until the vegetables are tender and the top is lightly browned without becoming dry.
- Rest for five minutes and serve warm.
Dosha Modifications & Seasonal Guidance
Vaidya Culinary Note (original international vegetable-bake adaptation)
This Mediterranean-style bake is flagged because aged cheese is layered with tomato. Vata: serve warm and keep the zucchini tender. Pitta: reduce tomato and oregano. Kapha: use less cheese and a smaller portion. Compliant variant: omit the cheese and top with ground sesame and toasted chickpeas.
USDA Nutrition Facts for Tomato Zucchini Cheese Bake
| Nutrient | Per 100g | Per Serving (1 serving (232g)) |
|---|---|---|
| Energy (Calories) | 89 kcal | 207 kcal |
| Protein | 3.9 g | 9.1 g |
| Total Carbohydrates | 3.4 g | 8.0 g |
| Dietary Fiber | 1.1 g | 2.4 g |
| Total Sugars | 2.2 g | 5.1 g |
| Total Fat | 7.0 g | 16.2 g |
| Calcium | 107.6 mg | 250.2 mg |
| Iron | 0.43 mg | 0.99 mg |
| Magnesium | 16.7 mg | 38.9 mg |
| Phosphorus | 86.0 mg | 200.0 mg |
| Potassium | 224 mg | 520 mg |
| Sodium | 298 mg | 694 mg |
| Zinc | 0.69 mg | 1.61 mg |
| Copper | 0.05 mg | 0.12 mg |
| Manganese | 0.14 mg | 0.33 mg |
| Selenium | 3.8 µg | 8.7 µg |
| Vitamin C | 13.4 mg | 31.1 mg |
| Vitamin A (RAE) | 61.8 µg | 143.7 µg |
| Vitamin E | 0.92 mg | 2.13 mg |
| Vitamin K | 8.7 µg | 20.3 µg |
| Thiamin (Vitamin B1) | 0.04 mg | 0.09 mg |
| Riboflavin (Vitamin B2) | 0.11 mg | 0.25 mg |
| Niacin (Vitamin B3) | 0.46 mg | 1.06 mg |
| Vitamin B6 | 0.12 mg | 0.27 mg |
| Folate (DFE) | 20.1 µg | 46.8 µg |
| Choline | 9.1 mg | 21.2 mg |
