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What’s Fresh With Beth Irons: Zucchini Bake with Tomatoes, Garlic and Parmesan


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



  1. Preheat oven to 350 degrees F and spray 8 x 8 or 9 x 11 baking dish with cooking spray. Set aside.
  2. In a large mixing bowl, add all ingredients, except parsley/basil, and stir to combine.
  3. 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.
  4. Remove from the oven, garnish with basil or parsley and serve hot/warm.


Storage Instructions: Refrigerate covered for up to 3 days.