Squash, Zucchini and Tomato Bake Recipe
This easy and delicious Squash, Zucchini, Tomato Bake is the perfect summer side dish to any meal.
Servings: 9
Calories: 70kcal
Ingredients
- 2 medium zucchini, sliced evenly
- 2 medium yellow squash, sliced evenly
- 3 plum tomatoes, sliced evenly
- ¼ teaspoon dried oregano
- ¼ teaspoon dried basil
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- ½ teaspoon salt
- 2 Tablespoon olive oil
- ½ cup shredded Parmesan cheese
Instructions
- Preheat oven to 350 degrees. Spray a square baking dish with non-stick cooking spray.
- Lay sliced vegetables on a flat surface. Mix dry seasonings together and sprinkle over vegetables.
- Stack vegetables, alternating zucchini, yellow squash, and tomato, and stand in the baking dish creating three to four rows.
- Pour olive oil over the vegetables and top with Parmesan cheese.
- Bake for 30 to 45 minutes depending on desired tenderness.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 2 days. I don't recommend freezing this dish.
Nutrition
Calories: 70kcal | Carbohydrates: 4g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 5mg | Sodium: 232mg | Potassium: 290mg | Fiber: 1g | Sugar: 3g | Vitamin A: 396IU | Vitamin C: 18mg | Calcium: 67mg | Iron: 0.5mg