Tomato Eggplant Zucchini Bake with Garlic and Parmesan | Recipe Cart
Delicious Tomato Eggplant Zucchini Bake with Garlic & Parmesan | Perfect healthy dinner in 60 mins. Preheat oven, slice veggies, toss with cheese—easy peasy!
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Cooking tools:
- Oven
- Baking dish
- Nonstick spray
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Aluminum foil
- Spoon
Ingredients
- 3 medium zucchini (about 1 1/2 pounds)
- 1 small/medium eggplant (about 3/4 pound—see notes if your eggplant is large)
- 1 pint cherry tomatoes (or grape tomatoes)
- 1 tablespoon extra-virgin olive oil
- 4 large cloves garlic (minced)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2/3 cup freshly grated Parmesan cheese (divided (about 2 1/2 ounces))
- 1/4 cup chopped fresh basil (divided)
- 1/4 cup chopped fresh parsley (divided)
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