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–+ servings

Summer Vegetable Parmesan Bake

Author Amber Brady
Yields 6 to 8 Servings

Ingredients

  • Olive Oil
  • ½ medium white onion, small diced
  • 1 tsp garlic
  • 1 medium yellow squash
  • 1 medium zucchini squash
  • 1 medium red potato
  • 2 roma tomatoes
  • 4 Tbsp Light Italian Dressing
  • 1 cup parmesan cheese
  • Salt & Pepper

Instructions

  • Preheat oven to 400˚F. In a saute pan, heat a small amount of oil over medium heat. Add onion & garlic & cook for 5 minutes or until softened.
  • Grease a 9x9 square baking dish & spread the softened onions across the bottom.
  • Thinly slice the yellow squash, zucchini squash, red potato, & roma tomatoes by hand or using a mandoline. Layer alternately in the pan on top of the onions.
  • Salt & pepper the tops of the vegetables & then drizzle the Italian dressing evenly over the vegetables.
  • Cover with foil & bake for 30 minutes. Remove from oven, take off the foil & sprinkle the parmesan cheese over the top. Bake uncovered for an additional 15-20 minutes or until the cheese browns.

Notes