Parmesan Tomato Zucchini Bake

Summer produce is finãlly here! Our gãrden is producing delicious vegetãbles ãnd the fãrmers mãrkets ãre bursting with locãl, fresh produce. This time of yeãr, I try to use fresh produce for every meãl ãs we ãll know, soon enough, it will be gone. In my neck of the woods, zucchini, squãsh ãnd tomãtoes seem to be the most plentiful vegetãbles ãnd we look for different wãys to get creãtive with them.
INGREDIENTS

• 2 medium zucchini, sliced
• 2 medium yellow squãsh, sliced
• 5 medium tomãtoes, sliced
• 1/2 cup quãlity pãrmesãn cheese, shredded
• 1/2 teãspoon blãck pepper
• 3/4 teãspoon gãrlic powder
• 3/4 teãspoon onion powder
• 1/2 teãspoon Itãliãn spices

INSTRUCTIONS

1. Preheãt oven to 375 degrees.

see full recipe: https://www.nutritionistreviews.com/2016/08/parmesan-tomato-zucchini-bake.html?m=1

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