Garlic Parmesan Zucchini and Tomato Bake

• Vegetarian
• Gluten free

• Produce

  • 1 tsp Basil/thyme/oregano, dried
  • 7 Garlic cloves
  • 10 oz Grape tomatoes, cut in halves or 2 large tomatoes
  • 2 Large or 2.5 lbs zucchini, cut into quarters
  • 1/3 cup Parsley or basil

• Baking & Spices

  • 1/2 tsp Black pepper, ground
  • 3/4 tsp Salt

• Oils & Vinegars

  • 1 Cooking spray

• Dairy

  • 1/2 cup Parmesan cheese

Found on ifoodreal.com

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)

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, 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.