Balsamic Zucchini Tomato Bake
This balsamic zucchini tomato bake is simple to make and great for leftovers. Combine the veggies with pasta or grains to stretch them into another meal.
Servings: 4
Ingredients
- 3 tablespoons olive oil
- 2 tablespoon balsamic vinegar
- 4 garlic cloves, minced
- 1/4 teaspoon oregano
- Pinch of red pepper flakes
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1-1/2 pounds medium zucchini and squash, quartered lengthwise and sliced 1/2-inch thick
- 1 pint cherry tomatoes or grape tomatoes
- 1/4 cup finely grated Parmesan
- 1 tablespoon chopped parsley
Instructions
- Preheat the oven to 350 degrees F.
- In a large bowl, whisk together the olive oil, vinegar, garlic, red pepper flakes, salt and pepper.
- Add the zucchini, squash and tomatoes and stir them into the vinaigrette.
- Transfer the vegetables to a square baking dish. Sprinkle the top with Parmesan.
- Bake for 30-35 minutes until the zucchini and squash are tender and the tomatoes are wrinkled.
- Sprinkle with chopped parsley before serving.
Video
Notes
You can use all zucchini or both zucchini and yellow squash.
Store leftovers in an airtight container in the fridge up to 4 days. Warm them in the microwave or in a skillet on the stove over low to medium heat. Then eat them as is or stir them into cooked grains or turn them into a veggie scramble or an omelet.
Nutrition
Calories: 182kcal | Carbohydrates: 13g | Protein: 5g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 5mg | Sodium: 721mg | Potassium: 745mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1061IU | Vitamin C: 60mg | Calcium: 108mg | Iron: 2mg