Description
A delicious and healthy Parmesan Tomato Zucchini Bake that combines fresh vegetables with savory Parmesan cheese.
Ingredients
- 2 medium zucchinis, sliced into 1/4-inch rounds
- 2 cups cherry tomatoes, halved
- 1 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1/4 cup fresh basil, chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the sliced zucchinis and halved cherry tomatoes.
- Drizzle the olive oil over the vegetables and sprinkle with oregano, garlic powder, salt, and black pepper. Toss until the vegetables are evenly coated.
- In a greased 9×13-inch baking dish, layer the zucchini and tomato mixture.
- Evenly sprinkle the grated Parmesan cheese over the top of the vegetables.
- Bake in the preheated oven for 25-30 minutes, or until the zucchini is tender and the cheese is golden brown.
- Remove from the oven and let it cool for a few minutes. Garnish with fresh basil before serving.
Notes
- For a bit of heat, add a pinch of red pepper flakes to the vegetable mixture.
- You can substitute the Parmesan cheese with mozzarella for a different flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 10mg