Easy Baked Zucchini, Eggplant and Tomato Casserole

Easy Baked Zucchini, Eggplant and Tomato Casserole

Easy Baked Zucchini, Eggplant and Tomato Casserole
 
Easy Baked Zucchini, Eggplant and Tomato Casserole
Recipe By:

Ingredients
  • ½ c. fresh pico de gallo
  • 2 T. minced garlic
  • 1 bell pepper, rough chop
  • 2 large zucchini, chopped
  • 2 eggplant, chopped
  • 3-4 dozen cherry tomatoes, halved
  • ¼ c. fresh parsley, chopped
  • 2 T. fresh basil, chopped
  • ½ c. freshly grated parmesan cheese
  • Salt, black pepper
  • Olive oil

Instructions
  1. In a large bowl, combine all the ingredients except olive oil. Season with salt and black pepper.
  2. Take a baking dish and drizzle olive oil in bottom and rub it on sides of dish. Make sure whole bottom has olive oil.
  3. Pour the seasoned veggies into baking dish.
  4. Bake at 350 for 30 minutes.
  5. Remove from oven and cover with foil and bake another 20 minutes.
  6. Serve with extra grated cheese on side.

Notes
*****Great served with pasta.

 

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