If you want to turn this into a complete meal, just add your favorite protein, such as ground beef or turkey, shredded chicken or tofu cubes. If you would like it to be spicier, add a pinch of crushed red pepper flakes.

If you really wanted to do something amazing for people who would appreciate it, take some of your over-abundance of these veggies, bake them up in disposable aluminum casserole pans and take them around to the homeless shelters and soup kitchens in your area. The people who depend upon these resources to exist are starved for fresh produce, and they would be thrilled to have it. It will warm the cockles of your heart, guaranteed.

 

INGREDIENTS

2 large or 2.5 lbs. zucchini, cut into quarters and then sliced into ¼ – ½ inch sized pieces.

10 oz. grape tomatoes, cut in halves or 2 large tomatoes, diced

7 garlic cloves, crushed

½ cup Parmesan Cheese, shredded

1 tsp TOTAL of any one of these, or a mix: dried basil, oregano or Italian seasoning

¾ tsp salt

½ tsp ground black pepper

1/3 cup parsley or basil, finely chopped

Cooking spray

 

INSTRUCTIONS

 

Preheat oven to 350 degrees F and spray 8 x 8 or 9 x 11 baking dish with cooking spray. Set aside.

In a large mixing bowl, add all ingredients, except parsley/basil, and stir to combine.

Transfer to a prepared baking dish and bake uncovered for 25 minutes for crunchy zucchini or 35 minutes if you like well cooked vegetables. I recommend checking for doneness with a fork or knife after 25 minutes.

Remove from the oven, garnish with basil or parsley and serve hot/warm.

USE RED NEXT PAGE LINK BELOW

NEXT

Quick Tip:  Do not attempt to freeze this casserole! The zucchini and tomatoes would turn to soggy mush and no longer be tasty, at all. You can store the cooked casserole in an airtight container in your refrigerator for up to 3 days.

Recipe and image courtesy of Olena at ifoodreal