Here is a delicious low-carb & gluten-free side dish that is very fast to put together.
|Garlic Parmesan Zucchini & Tomato Bake|
Garlic Parmesan Zucchini & Tomato Bake Recipe:
6 young zucchini, diced into bite-sized pieces (and/or yellow summer squash)
1 onion, diced
4 cloves garlic, finely minced or mashed, or more to taste
1/4 c. minced fresh basil or Italian parsley, optional
1 to 2 cans diced stewed tomatoes, regular or Italian style
2 t. Italian seasoning
1 t. BioSalt or sea salt
1/2 t. freshly ground black pepper
1/4 c. shredded Parmesan cheese
1 1/2 c. shredded cheddar/jack cheese blend, for topping
Preheat oven to 350 degrees.
Mix together all but the cheese for topping.
Place in an oiled casserole dish.
Bake 25 minutes for crisper cooked vegetables, or 35 minutes for more cooked vegetables.
When the vegetables are close to being done, top with cheese blend, and bake until bubbling and starting to brown.
You can cook the casserole with the fresh basil or parsley mixed in , or reserve it for garnishing the top when serving.
|Garlic Parmesan Zucchini & Tomato Bake ingredients.|
|Mix together and place in Casserole dish.|
|I have included yellow squash too.|
|When almost done baking, top with cheese and bake until browned and bubbling.|
|Garlic Parmesan Zucchini & Tomato Bake makes a great low-carb side.|