Parmesan Harvest Veggie Bake Recipe
This Parmesan Harvest Veggie Bake is so easy to make and full of flavor.
- 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
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.
Calories: 94kcal | Carbohydrates: 5g | Protein: 6g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 982mg | Potassium: 365mg | Fiber: 2g | Sugar: 4g | Vitamin A: 768IU | Vitamin C: 22mg | Calcium: 168mg | Iron: 1mg