Parmesan Tomato Zucchini Bake Recipe
This Parmesan Tomato Zucchini Bake is a delightful, low-carb dish featuring layers of zucchini, yellow squash, and tomatoes, seasoned with Italian spices and topped with savory Parmesan cheese. Perfect as a side dish or light main course.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Total Time: 35-40 minutes
- Yield: 4 servings 1x
- Category: Side Dish, Main Course
- Method: Baking
- Cuisine: American, Italian-inspired
- Diet: Gluten Free
Ingredients
Scale
- 2 medium zucchini, sliced
- 2 medium yellow squash, sliced
- 5 medium tomatoes, sliced
- 1/2 cup Parmesan cheese, shredded
- 1/2 teaspoon black pepper
- 3/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 1/2 teaspoon Italian spices
- Optional: salt to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Layer zucchini, yellow squash, and tomatoes in a baking dish.
- Sprinkle with black pepper, garlic powder, onion powder, Italian spices, and salt (if using).
- Top with shredded Parmesan cheese.
- Bake for 25-30 minutes, or until vegetables are tender and the cheese is melted and golden brown.
- Serve hot.
Notes
For an extra crispy topping, broil the bake for the last 2-3 minutes. Feel free to add more vegetables or cheese based on your preference.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 6g
- Sodium: 240mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg
Find it online: https://elianarecipes.com/parmesan-tomato-zucchini-bake-recipe/