2 large or 2.5 lbs zucchini, cut into quarters
10 oz grape tomatoes, cut in halves or 2 large tomatoes, diced
7 garlic cloves, crushed
1/2 cup Parmesan Cheese, shredded
1 tsp dried basil, oregano or organic Italian seasoning
3/4 tsp salt
1/2 tsp ground black pepper
1/3 cup parsley or basil, finely chopped
- Preheat oven to 350 degrees F and spray 8 x 8 or 9 x 11 baking dish with cooking spray. Set aside.
- In a large mixing bowl, add all ingredients, except parsley/basil, and stir to combine.
- Transfer to a prepared baking dish and bake uncovered for 25 minutes for crunchy zucchini or 35 minutes if you like well-cooked vegetables. Check for doneness with a fork or knife after 25 minutes.
- Remove from the oven, garnish with basil or parsley and serve hot/warm.
Storage Instructions: Refrigerate covered for up to 3 days.