Parmesan Tomato And Zucchini Bake

Looking for a deliciously creative way to cook your summer surplus of tomatoes and squash? With the addition of basil leaves, a high-quality shredded Parmesan cheese, and some spices, you can transform your garden-fresh goods into a scrumptious dinner-ready side dish. Fresh produce from your garden, your local farmers market, or your weekly CSA shipment provide ample opportunity to make delicious and nutritious dishes with colorful eye appeal and amazing flavor. If you’re stuck making the same recipes with your summer bounty, let us help you surprise your family with our Parmesan, tomato, and zucchini bake inspired by Nutritionist Reviews! Boasting vibrant color, a tender texture, and big flavor, this summer side dish gets attention the moment you set it on the table. Alternating slices of zucchini, yellow squash, and tomatoes are layered with fresh basil leaves then topped with seasonings and Parmesan cheese. When this picturesque dish comes out of the oven, the layers of veggies are enticingly hot and melt-in-your-mouth soft. The melted cheese makes this Parmesan, tomato, and zucchini bake even more irresistible. ALSO TRY: Rainbow roasted vegetables Though tomatoes and summer squash are typically cooked in savory dishes and considered vegetables, they are botanically a fruit. What? Scientifically, a fruit is a seed-bearing part of a plant; many fruits in the plant kingdom are called vegetables because of their culinary uses. Tomatoes, summer and winter squash, eggplant, peppers, and okra contain seeds and, well, are fruit—botanically-speaking. In addition, avocados and olives are also classified as fruit because they have a pit, just like stone fruits, such as peaches, nectarines, apricots, and cherries.