This dish would be absolutely mouth watering in the summer. And since mother nature has decided to make our temperatures so warm, let’s pretend together for a while that summer is here. 😊 We can also use Italian seasoning with a grinder on top so you can get those freshly ground seasonings on there & bring out some flavor. Don’t have one? Go ahead & run out and get one… I’ll wait…
Prep your veggies & then pour them all out into a lightly greased 13×9 pan with garlic. Mix together & then sprinkle the tops with salt, pepper & your freshly ground Italian seasoning. Bake, uncovered for 15 minutes, remove and stir gently then bake for another 15-20 minutes until desired doneness. This is where options come in! You can add freshly ground parmesan to the top & serve this as a side with some pasta or another dish. You can also add in some cooked cannellini beans to make this a dish with more protein & enjoy a meatless main dish. Or you can add in some cooked, cubed kielbasa to make this your main entrée.
Baked Zucchini, Tomatoes & Onions
Recipe Inspired by The Blond Cook
· 3 – 5 medium zucchini quartered, then sliced into pieces
· 1 pint cherry or grape tomatoes, halved
· 1 cup chopped yellow onion
· 1 teaspoon salt
· 1 teaspoon pepper
· 1 T minced garlic
· 1 T Italian seasoning, freshly ground
· ½ block freshly grated Parmesan cheese (optional)
Preheat your oven to 350 degrees F. Spray a baking dish with cooking spray.
Place all ingredients in baking dish (except Parmesan cheese) and gently stir to combine.
Bake (uncovered) for 15 minutes, stir gently & return to oven for another 15-20 minutes or until desired tenderness of zucchini is met.
Sprinkle with Parmesan cheese when done.