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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Bruce Pauloosie
[email protected]This dish is a great way to use up leftover vegetables. It's also a great vegetarian option.
Randi Shannon
[email protected]I love the simplicity of this dish. It's just a few ingredients, but they come together to create a truly delicious meal.
Tedi Asrat
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
Success Emendu
[email protected]This dish was a bit too oily for my taste. I think I would try it again with less olive oil.
Orville Martinez
[email protected]I'm always looking for new vegetarian recipes, and this one definitely fits the bill. It's healthy, delicious, and easy to make.
Joshua Owusu
[email protected]This dish is a great way to showcase summer vegetables. The fresh flavors really shine through.
Trell
[email protected]I've tried a lot of different tomato eggplant zucchini bakes, but this one is by far the best. The combination of flavors and textures is simply amazing.
Hirasingh Thapa
[email protected]I'm not a big fan of eggplant, but I really enjoyed this dish. The eggplant was roasted to perfection and the sauce was very flavorful.
Tasmiya Shahanur
[email protected]I made this dish for my family and they loved it! It's a great way to get your kids to eat their vegetables.
Tahmoor Technical
[email protected]This is one of my favorite vegetarian dishes. It's so easy to make and it's always delicious.
ALABI Ayodeji ifeoluwa
[email protected]I followed the recipe exactly but my dish didn't turn out as well as I expected. The vegetables were a bit too soft and the sauce was too runny.
Alonzo Vera
[email protected]This was a great way to use up some leftover vegetables. I had some eggplant, zucchini, and tomatoes that were about to go bad, so I threw them all in this dish and it turned out great.
Sudan Shrestha
[email protected]I found this recipe to be a bit bland. I added some extra spices and herbs to give it more flavor.
Bukenya Eric
[email protected]This dish was a hit at my last dinner party. The presentation was beautiful and the flavors were outstanding. I highly recommend it.
Sweeti Angel
[email protected]I've made this recipe several times and it never disappoints. The vegetables are always tender and flavorful, and the garlic and parmesan give it a nice kick. It's a great vegetarian dish that's also easy to make.
Sharistel Battle
[email protected]This dish was an absolute delight! The combination of roasted eggplant, zucchini, and tomatoes was simply divine. The garlic and parmesan added a perfect savory touch. I followed the recipe exactly and the results were fantastic. My family and friend