Zucchini Tomato Bake

Ingredients

• Pam cooking spray

  Oil, original

  2 spray , about 1/3 second or 0.6g

• Zucchini

  Summer squash, includes skin, raw

  1 cup, sliced or 113g

• Squash

  Summer, all varieties, raw

  1 cup, sliced or 113g

• Tomatoes

  Red, ripe, raw, year round average

  2 cup, chopped or sliced or 360g

• Basil

  Fresh

  2 tbsp, chopped or 5g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Parmesan cheese

  Grated

  4 tbsp or 20g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ½ tsp or 1g

Directions

1. Preheat the oven to 350°F and lightly spray a pie dish or 8x8 baking dish with oil.
2. Slice the tomato, zucchini, and squash into 1/4-inch thick slices. Arrange them in a pattern, side by side, until the pan is full.
3. In a bowl, whisk together the chopped basil, olive oil, salt, pepper, and Parmesan cheese. Pour over the vegetable mixture until covered.
4. Bake for 20-25 minutes until the vegetables are slightly tender. For well-cooked vegetables, bake an additional 5-10 minutes.

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