A light and fresh baked vegetable dish that’s the perfect accompaniment to any weeknight summer meal. In less than 30 minutes, you can have a garlicky, cheesy, and satisfying dish that’s actually very healthy (vegetarian and gluten-free), your family won’t even know what happened!
Wow! When did Monday get here? I spent the weekend getting a long list of do-to’s down to a smaller long list of to-do’s. It kinda took up the whole weekend and then Monday decided to show up.
With a major cheat meal day that happened this weekend, I needed to level my foodie playing field with a meal with a little lot more on the healthier side.
I went with some yummy chicken breasts and this Summer Tomato + Zucchini Bake. It was perfect for a cheesy, garlicky side that was satisfying to the bellies but also hella healthy for those counting their ‘man carbs’ {ahem…Hubby}.
Summer Tomato + Zucchini Bake
Ingredients
- 2 zucchinis chopped
- 1 cup grape tomatoes halved
- 1/2 red onion chopped
- 1/4 cup shredded radishes optional for a little extra crunch!
- 1/2 fresh parmesan cheese shredded
- 1/2 tsp dried oregano
- 1 TBSP minced garlic
- salt and pepper to taste
- leaves shredded basil for garnish
- olive oil for drizzling
Instructions
- Preheat the oven to 350*F.
- In a large mixing bowl, combine all the ingredients except for the olive oil.
- Place the veggie mix in a 9 x 13 baking dish and drizzle with olive oil. Bake uncovered for 25 minutes for crunchier veggies and 30 minutes for more tender vegetables. Enjoy it messy!
This looks amazing! I always cheat on weekends too — and especially when I’m traveling (like I am now) — but this looks like a great dish to try when I get back home! 🙂
I think I’m heading to my garden now to pick the basil, zucchini, and tomatoes to make this! It looks amazingly delicious and healthy!
Sounds like you have one amazing garden Renee! It was very delicious and didn’t last long 🙂