Garlic Parmesan Zucchini and Tomato Bake
[1]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
- 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 parsley or basil, finely chopped
- Cooking spray (I use Misto [2])
Directions
- Preheat oven to 350 degrees F and spray 8 x 8 or 9 x 11 baking dish with cooking spray. Set aside.
- In a large mixing bowl [3], add all ingredients, except parsley/basil, and stir to combine. Transfer to a prepared baking dish and bake uncovered for 25 minutes for crunchy zucchini or 35 minutes if you like well cooked vegetables. I recommend checking for doneness with a fork or knife after 25 minutes. Remove from the oven, garnish with basil or parsley and serve hot/warm.
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