Ingredients
Scale
- 2.5 pounds zucchini, cut into quarters (2 large)
- 10 ounces grape tomatoes, cut in halves, or 2 large tomatoes, diced
- 5 large garlic cloves, minced
- 1/2 cup Parmesan cheese, grated
- 1 teaspoon dried basil and oregano, or Italian seasoning
- 3/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/3 cup parsley or basil, finely chopped
- Cooking spray, I use Misto
Instructions
- Preheat the oven to 350 degrees F and prepare an 8×8 or 9×11-inch baking dish with cooking spray.
- In a mixing bowl, combine the zucchini, tomatoes, garlic, Parmesan cheese, dried herbs, salt, and pepper. Mix well.
- Transfer the mixture to the greased baking dish and bake uncovered for 25 minutes for crunchy zucchini or up to 35 minutes for softer vegetables, checking for doneness with a fork or knife.
- Once done, remove from the oven, garnish with basil or parsley, and serve warm.
Notes
For additional flavor, consider adding other herbs such as thyme or rosemary.
Serve this dish as a side or a vegetarian main course for a wholesome meal.
Leftovers can be refrigerated and reheated in the oven.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 5g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 10mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.