Ready in 20 minutes
3 medium Zucchini
1 small/medium Eggplant
1 pint Cherry Tomatoes
1 tbsp Olive Oil
4 Garlic Cloves
¼ tsp Kosher Salt
¼ tsp Black or White Pepper
⅔ c Grated Parmesan Cheese
¼ c Chopped Basil
¼ c Chopped Parsley
Preheat Oven to 350
Lightly grease a 9×9 baking dish or casserole dish
Quarter slice the Zucchini and then cut into ½ inch slices. Place into mixing bowl.
Slice Eggplant into ¼ inch rounds, then stack and cut into about ¾ inch pieces. Add to the bowl with the zucchini.
Halve the Tomatoes and add to the bowl.
Drizzle all the veggies with the Olive Oil, then add Garlic, Salt, Pepper and ⅓ c of the Parmesan cheese and half of the Basil and Parsley. Toss gently to combine.
Transfer to the prepared baking dish. Bake for 25 minutes, then cover with foil and continue baking for another 10-20 minutes, until the vegetables are tender.
Sprinkle with remaining cheese, basil, and parsley.
Note: If Eggplant is bitter to you, slice into ¼ inch thick rounds and lay flat on a paper towel and lightly salt the eggplant. Let sit for 10 minutes, then gently pat dry with a paper towel and proceed with recipe.
119 Calories, 6g Fat, 10g Carbs, 4g Fiber, 9g Protein
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