Zucchini, Onions & Tomatoes With Parmesan Cheese
At a Glance
- Total
- 50 min
- Servings
- 4.00 - serving(s)
Categories
- Side Dish
- Baking
Dietary
- Vegetarian
Allergens
- Milk
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Zucchini, Onions & Tomatoes With Parmesan Cheese brings together 3 small zucchini (I also used magda squash) or 3 small squash, of your choice trimmed, cut into 1/4 inch rounds (I also used magda squash), 3 -4 small ripe tomatoes, cut into 1/4 inch slices, 1 medium red onion, thinly sliced in a practical dish for home cooking. It takes about 50 min to prepare and cook. It makes approximately 4 servings.
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Equipment
Casserole baking dish, oven
Ingredients
- 3 small zucchini (I also used magda squash) or 3 small squash, of your choice trimmed, cut into 1/4 inch rounds (I also used magda squash)
- 3 -4 small ripe tomatoes, cut into 1/4 inch slices
- 1 medium red onion, thinly sliced
- 3 tablespoons olive oil
- garlic powder, to taste
- salt and pepper
- 1 teaspoon dried basil or 1 teaspoon dried thyme
- 1/3 cup parmesan cheese
Instructions
Using a casserole baking dish, place zucchini into layers; next place the onion slices over zucchini, place tomatoes over the top of the onions.
Drizzle the olive oil over the tomatoes, onions, zucchini that have been layered; Sprinkle with garlic powder, salt, pepper and basil OR thyme.
Bake in a 375°F oven for 25 or until zucchini is almost tender, Sprinkle with Parmesan cheese and bake another 5 minutes.
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