Healthy Zucchini Tomato Casserole with garlic and Parmesan in 5 minutes of prep. Serve as low carb side dish or add cooked chicken for a 30 minute dinner.
Author:Olena of ifoodreal.com
Prep Time:5 minutes
Cook Time:25 minutes
Total Time:30 minutes
Yield:6 servings 1x
2 large or 2.5 lbs zucchini, cut into quarters
10 oz grape tomatoes, cut in halves or 2 large tomatoes, diced
5 garlic cloves, minced
1/2 cup Parmesan cheese, grated
1 tsp any dried herbs like basil, oregano or Italian
3/4 tsp salt
Ground black pepper, to taste
1/3 cup parsley or basil, finely chopped
Cooking spray (I use Misto)
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; 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.
Store: Refrigerate covered for up to 3 days.
Add some grilled, roasted, cooked, even quickly pan fried with some seasonings chicken (cubed or shredded).
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