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Parmesan Harvest Veggie Bake Recipe
5
from 1 vote
This Parmesan Harvest Veggie Bake is so easy to make and full of flavor.
Serving
Serving:
6
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
40
minutes
minutes
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
Calories:
94
kcal
·
Carbohydrates:
5
g
·
Protein:
6
g
·
Fat:
6
g
·
Saturated Fat:
2
g
·
Cholesterol:
9
mg
·
Sodium:
982
mg
·
Potassium:
365
mg
·
Fiber:
2
g
·
Sugar:
4
g
·
Vitamin A:
768
IU
·
Vitamin C:
22
mg
·
Calcium:
168
mg
·
Iron:
1
mg
Cuisine:
American
Course:
Side Dish