Parmesan Squash and Tomato Bake
This Parmesan Squash and Tomato Bake is full of delicious flavors. A delicious way to use-up summertime harvest of zucchini, tomatoes, and yellow squash.
Servings 6 People
Calories 26kcal
Ingredients
- 1 medium Zucchini thinly sliced
- 1 medium Yellow squash thinly sliced
- 2 roma Tomatoes thinly sliced
- 1/2 medium Onion sliced
- 2 tablespoon Olive Oil
- 1/4 cup Parmesan cheese to sprinkle on top
Seasoning (to taste)
- 1 teaspoon Black pepper
- 1 teaspoon Seasoning salt
- 1/2 teaspoon Garlic powder
- 1/2 teaspoon Onion powder
- 1/4 teaspoon Oregano
Instructions
- Preheat oven to 375 degrees.
- After all vegetables are sliced, toss them with all seasonings and olive oil, be sure to coat them all evenly.
- In a small baking dish (8x4"), begin stacking squash, tomatoes, and onions into two even rows. Tightly pack veggies to fill up the pan.
- Sprinkle the parmesan cheese on top- reserving a bit for after it's cooked.
- Cover with aluminum foil and bake for 30 mins, or until veggies are tender.
- If there is more liquid than desired, slightly tilt the pan over the sink to drain excess.
- Sprinkle with remaining parmesan.
- Enjoy!
Nutrition
Serving: 6People | Calories: 26kcal | Carbohydrates: 1g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 885mg | Potassium: 60mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 217IU | Vitamin C: 3mg | Calcium: 55mg | Iron: 0.2mg