Garlic Parmesan Zucchini and Tomato Bake
Looking for a way to use up all that zucchini and a pile of tomatoes? Try this delicious veggie casserole today. No cream soup required 😉
One of my grandmas used to put zucchini in everything, so this recipe always makes me chuckle. But it really is tasty, and even my kids ate it!
2 large or 2.5 lbs zucchini, washed and cut into chunks
10 oz grape tomatoes cut in half or 2 large tomatoes cut in chunks
7 garlic cloves, minced, or 3.5 tsp minced fresh garlic from a jar (highly recommend!)
1/2 cup shredded Parmesan cheese (the real stuff)
1 tsp dried basil
1 tsp dried oregano
3/4 tsp salt
1/2 tsp black pepper
Mix all ingredients and transfer to a greased 11x7 glass dish or medium casserole dish. Bake uncovered at 350 degrees, 25-35 minutes or until zucchini is as soft (or crunchy) as you like it. Serve immediately.