Go Back
+ servings
Print Recipe
5 from 1 vote

Parmesan Harvest Veggie Bake Recipe

This Parmesan Harvest Veggie Bake is so easy to make and full of flavor. 
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: American
Keyword: Baked veggies, Parmesan Harvest Veggie Bake, parmesan veggies
Servings: 6
Calories: 94kcal


  • 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