Ingredients

• 2.5 lbs zucchini (about 2 large), cut into quarters
• 10 oz grape tomatoes, halved or 2 large tomatoes, diced
• 5 garlic cloves, minced
• 1/2 cup grated Parmesan cheese
• 1 tsp dried herbs (basil, oregano, or Italian blend)
• 3/4 tsp salt
• Ground black pepper, to taste
• 1/3 cup fresh parsley or basil, finely chopped
• Cooking spray

Instructions

1. Preheat oven to 350°F. Lightly spray an 8x8-inch or 9x11-inch baking dish with cooking spray.
2. Mix ingredients: In a large bowl, combine zucchini, tomatoes, garlic, Parmesan, dried herbs, salt, and pepper. Toss until evenly coated.
3. Bake: Transfer the mixture to your prepared baking dish.
   • For crunchy zucchini, bake for about 25 minutes.
   • For softer, well-cooked veggies, bake for 35 minutes.
     Check doneness by piercing zucchini with a fork.
4. Garnish and serve: Remove from oven and sprinkle with chopped basil or parsley. Serve warm.

• Storage: Store leftovers in an airtight container in the fridge for up to 5 days.
• Make ahead: You can prep the ingredients and place them in the baking dish up to 2 days in advance. Cover and refrigerate until ready to bake.
• Cheese options: Swap Parmesan with mozzarella, cheddar, or any cheese you like.
• Dairy-free version: Use vegan cheese or sprinkle in some nutritional yeast for a cheesy flavor.
• Using larger tomatoes? Let chopped tomatoes rest on a paper towel to absorb excess moisture before baking.

Nutrition

Calories: 79kcal | Carbohydrates: 9g | Protein: 6g | Fat: 3g | Saturated Fat: 2g |
Cholesterol: 6mg | Sodium: 444mg | Fiber: 3g | Sugar: 6g |