Parmesan Tomato Zucchini Bake


2 medium zucchini sliced

2 medium yellow squash sliced

5 medium tomatoes sliced

1/2 cup quality parmesan cheese shredded

1/2 teaspoon of black pepper

3/4 teaspoon garlic powder

3/4 teaspoon onion powder

1/2 teaspoon Italian seasoning


Preheat oven to 375 degrees

Arrange zucchini, squash and tomatoes in a backing dish in an alternating pattern

Combine all spices and sprinkle over the vegetables then top with shredded cheese

Bake for 25-30 minutes until squash is soft and cheese has started to brown


Makes 8 servings

Count each as 1 serving of group 2 – restricted vegetables and 1 serving of group 6.

Recipe courtesy of The Nutritionist Reviews

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