I love this time of year when I can finally pick my zucchinis and tomatoes. Something about home grown produce just tastes so much better.
This recipe is so easy to make and literally takes minutes to throw together and put in the oven. Healthy and delicious. The fam will love it.
This is a recipe I know my whole family will eat. As a mom, I feel great feeding it to them. It is so healthy and tastes so fresh. You will love this simple recipe.
We love roasting veggies in our oven. They are way better than eating raw vegetables and only take a few minutes to make.
Cleanup is also a breeze, if you lay the veggies over foil, which is heavenly. Fast side dishes and fast clean up is what makes moms happy.
Here are a few other vegetables we love to roast in the oven:
- Oven Roasted Vegetable Mix
- Roasted Balsamic Mushrooms and Vegetables
- Italian Roasted Vegetable Medley
can i make this ahead of time and bake it before serving?
You could definitely make this recipe ahead of time, then bake it minutes before serving. It takes about 30 minutes to cook. It is so easy and yummy.
However, I do not recommend making it more than a day in advance. This is best served fresh, especially with the tomatoes.
If you do choose to make it 24 hours in advance, or even just a few hours, we recommend keeping the chopped up vegetables in an airtight container so they don’t dry out.
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watch how to make an amazing grilled chicken, that pair perfectly with this dish, here:
Did you know we have a Youtube Channel? We have hundreds of simple and delicious recipes, your family is going to love. We take you through each recipe, step by step, and show you exactly how to make them.
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Watch how to make our Grilled Lemon Chicken, here:
looking for more side dishes? here are a few of our favorite:
Mexican Corn Salad
Street Corn Pasta Salad
Broccoli Apple Salad
Mom’s Frog Eye Salad
Easy Southwest Salad
Parmesan Harvest Veggie Bake Recipe
Ingredients
- 2 small zucchini
- 2 small yellow squash
- 3 tomatoes
- 1 Tablespoon olive oil
- ¾ cup Parmesan cheese
- 2 teaspoons garlic salt
- ½ teaspoon black pepper
Instructions
- Preheat oven to 350 degrees.
- Cut zucchinis, yellow squash, and tomatoes into thin slices.
- Lay them in a 9x13 pan alternating the order of zucchinis, yellow squash and tomatoes, in rows.
- Drizzle olive oil over the vegetables, and sprinkle Parmesan cheese, garlic salt, and black pepper.
- Place in oven and cook for 30 minutes or until the zucchini becomes flimsy and soft.
Nutrition
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Can I prepare this a day ahead and refrigerate? Then bake the next day.
That should be fine to make a day ahead and then bake the next day. Keep it covered while in the refrigerator.
Made it, loved it! Had no zucchini so I left that out and it was still super! My hubbie, who never met a veggie that he likes, had 2 helpings ?
Can I use frozen veggies & if so how will it alter the recipe?
We loved this recipe. I changed it up a bit by adding sliced jalapeño. And Monterey Jack cheese and fresh cilantro. I got rave reviews.