Garlic Parmesan Zucchini and Tomato Bake


This recipe was shared on Pinterest by Olena.  She shares her Clean Eating recipes on ifoodreal.com.  Zucchini and tomatoes are a perfect flavor combination, and this recipe is quick and easy to put together.  Yellow summer squash can be used in place of the zucchini.  *(Note: I love garlic, but I felt the 7 cloves called for in the recipe was a bit too much, so I did cut back on that amount.  Please use your own judgement, according to your family’s taste.)  Also, cooked chicken could be added to make it a complete meal.

Ingredients:
2 large or 2.5 lbs zucchini, cut into quarters
10 oz grape tomatoes, cut in halves or 2 large tomatoes, diced
7 garlic cloves, crushed  (see note above)*
1/2 cup Parmesan Cheese, shredded
1 tsp basil/thyme/oregano, dried
3/4 tsp salt
1/2 tsp ground black pepper
1/3 cup fresh parsley or basil, finely chopped
Cooking spray

Directions:
1.  Preheat oven to 350 degrees F.  Spray 8 x 8 or 9 x 11 baking dish with cooking spray. Set aside.
2.  In a large mixing bowl, add all ingredients, except fresh parsley or basil, and stir to combine.
3.  Transfer to a prepared baking dish and bake uncovered for 25 minutes for crunchy zucchini or 35 minutes if you prefer well cooked vegetables.  (Recommend checking with a fork or knife after 25 minutes.)
4.  Remove from the oven, garnish with basil or parsley and serve hot/warm.

Storage Instructions: Refrigerate covered for up to 3 days.

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