TOMATO EGGPLANT ZUCCHINI BAKE WITH GARLIC AND PARMESAN RECIPE - (3.6/5)
Provided by KodiakDavis
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Lightly grease a deep 9x9-inch baking dish or similar 3 1/2-quart casserole dish with cooking spray. Quarter the zucchini then cut into 1/2-inch slices and place in a large mixing bowl (each piece of zucchini should be roughly 1/2-3/4 inches in size). Slice the eggplant into 1/4-inch rounds, then stack the rounds and cut into roughly 3/4-inch pieces. Add to the bowl with the zucchini. Half the cherry tomatoes and add to the bowl. Drizzle the cut vegetables with the olive oil, then add the garlic, salt, pepper, 1/3 cup of the Parmesan cheese, and half of the basil and parsley. Toss gently to combine. Transfer the vegetables to the prepared baking dish. Bake for 25 minutes, cover the pan with aluminum foil, then continue baking for 10-20 additional minutes, until the vegetables are tender. Sprinkle with the remaining Parmesan cheese, basil, and parsley. Serve warm.
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Noxolo Dhlamini
[email protected]Yum!
yassir bakhit
[email protected]This was a great recipe! The eggplant and zucchini were cooked perfectly, and the tomato sauce was flavorful and tangy. I added a bit of extra garlic and Parmesan cheese, and it was even better. I will definitely be making this dish again.
Landon Bruner
[email protected]This dish was absolutely delicious! I followed the recipe exactly, and it turned out perfectly. The eggplant and zucchini were cooked to perfection, and the tomato sauce was flavorful and tangy. The garlic and Parmesan cheese added a nice touch of fl