Zucchini, Onions & Tomatoes With Parmesan Cheese |
|
 |
Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
Another way to use up tomatoes and zucchini out of your garden. I came up with this recipe when making another recipe. Ingredients:
2 medium zucchini (i also used magda squash) or 2 medium squash (i also used magda squash) or 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 |
Directions:
1. Using a casserole baking dish, place zucchini into layers; next place the onion slices over zucchini, place tomatoes over the top of the onions.
2. Drizzle the olive oil over the tomatoes, onions, zucchini that have been layered; Sprinkle with garlic powder, salt, pepper and basil OR thyme.
3. Bake in a 375°F oven for 25 or until zucchini is almost tender, Sprinkle with Parmesan cheese and bake another 5 minutes.
|
|