Wednesday, August 4, 2010

Baked Parmesan Zucchini, Summer Squash, and Tomatoes

This recipe was exactly what I was looking for: flavorful, simple, baked fresh vegetable goodness. The first time I made this, I ate the entire thing myself. And I loved every bite.

Baked Parmesan Zucchini, Summer Squash, and Tomatoes
(adapted from The Sisters Cafe)
Serves 4

2-3 summer squash and/or zucchini
2 roma tomatoes
Garlic powder
2-3 tablespoon butter
fresh finely grated parmesan cheese

1) Thinly slice zucchini, summer squash and tomatoes and arrange half of the slices evenly in a baking dish sprayed with cooking spray.
2) Sprinkle generously with salt, pepper, and garlic powder. Place thin slices of butter on top to taste.
3) Layer the remaining zucchini, squash and tomato slices and repeat with seasonings. Top with parmesan cheese.
4) Cover with foil and bake at 425 degrees for 20-25 minutes, until center of zucchini and squash is just becoming clear. Uncover and bake 10-15 more minutes, or until the parmesan begins to golden. Enjoy!

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