Description
A healthy and easy zucchini bake featuring tendervegetables, garlic, parmesan, and Italian herbs. Perfect as a side or lightmeal.
Ingredients
Scale
- 4 medium zucchini (chopped into 1-inch pieces)
- 1½ tablespoons olive oil (or avocado oil)
- 1½ cups mixed cherry tomatoes (whole)
- 3–4 fresh garlic cloves (minced)
- ¼ cup fresh parmesan cheese (shredded)
- 1½ teaspoons dry Italian seasoning
- ½ teaspoon sea salt (or more to taste)
- ⅛ teaspoon black pepper
- ¼ cup fresh parsley leaves (finely chopped)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Vegetables: In a large mixing bowl, combine the chopped zucchini, whole cherry tomatoes, and minced garlic. Drizzle with olive oil and toss to coat.
- Season the Vegetables: Sprinkle the Italian seasoning, sea salt, and black pepper over the vegetables. Toss gently to ensure even coating.
- Assemble the Bake: Transfer the seasoned vegetables to a greased or parchment-lined baking dish. Spread them out evenly.
- Add Parmesan: Sprinkle the shredded parmesan cheese over the top of the vegetables.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the zucchini is tender and the parmesan is golden and slightly crisp.
- Garnish and Serve: Remove from the oven and sprinkle with freshly chopped parsley. Serve warm as a side dish or enjoy as a light main course.
Notes
- For extra crispiness, broil the zucchini bake for the last 2-3 minutes of cooking.
- Want more cheese? Add mozzarella or cheddar for an extra melty topping.
- Make it spicy by adding red pepper flakes for a little heat.
- For a dairy-free version, swap Parmesan for nutritional yeast.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-inspired