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.
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
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.