Parmesan Vegetable Bake

Parmesan Vegetable Bake – Recipe of the Week

 

This is one of my favorite cooked vegetable dishes.  My whole family enjoys it.  The photo is one I took before I baked it and added the cheese.  One of the reasons I like this dish is that I love potatoes and this tastes like it is loaded with potatoes even though there is only one in it.  I make this for dinner and then I package up the leftovers to take to work for part of a healthy lunch.  Note: on the day I made this I skipped the first step where you saute the onions and garlic.  It’s good either way, but I prefer the saute version better.

Ingredients:

1 zucchini, sliced

1 yellow squash, sliced

1 tomato, sliced

1 medium potato, sliced very thin

1/2 medium onion, sliced

1 clove garlic, minced

1 teaspoon Italian seasoning

1 teaspoon olive oil

1/4 cup Parmesan cheese

Directions:

Preheat the oven to 350ºF.  Saute garlic and onion in the olive oil until onion is translucent.  Enjoy the marvelous smells.  Set aside.  Layer zucchini, squash, potato and tomato in a casserole dish.  Top the vegetables with the onion and garlic mixture and sprinkle with Italian seasoning.  Cover with foil and bake for 30 minutes or until potato is tender.  Remove foil and top with Parmesan cheese and bake for a few more minutes until cheese melts.  Serve and enjoy!

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7 thoughts on “Parmesan Vegetable Bake

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