Parmesan Harvest Veggie Bake

I love this time of year when I can finally pick my zucchinis and tomatoes. Something about home grown produce just tastes so much better! This recipe is so easy to make and literally takes minutes to throw together and put in the oven. Healthy and delicious! The fam will love it.

Serves: 6 servings

Parmesan Tomato Zucchini Bake

10 minPrep Time

30 minCook Time

40 minTotal Time

Save RecipeSave Recipe


  • 2 medium small zucchinis
  • 2 medium small yellow squash
  • 3 tomatoes
  • 1 tablespoon olive oil
  • 3/4 cup Parmesan cheese, shredded
  • 2 teaspoons garlic salt
  • 1/2 teaspoon black pepper


  1. Preheat oven to 350 degrees.
  2. Cut zucchinis, yellow squash, and tomatoes into thin slices.
  3. Lay them in a 9x13 pan alternating the order of zucchinis, yellow squash and tomatoes, in rows.
  4. Drizzle olive oil over the vegetables, and sprinkle Parmesan cheese, garlic salt, and black pepper.
  5. Place in oven and cook for 30 minutes or until the zucchini becomes flimsy and soft.


Print Friendly, PDF & Email

Comment on this Recipe

3 Responses to “Parmesan Harvest Veggie Bake”

Leave a Comment