Zucchini Parmesan Bake
Zucchini Green (2 pcs, ½ inch slices) ‡
Zucchini Yellow (2 pcs, ½ inch slices) ‡
Tomatoes, (10 pcs sliced into halves) ‡
Olive oil (3 tbsp)
Garlic, (4 cloves, minced) ‡
Dried Mixed Herb Seasoning (Oregano, Thyme, Rosemary, Rock Salt) ‡
Black pepper (freshly Ground)
Parmesan cheese (1 cup, shredded)
Fresh Parsley, for garnish ‡
Fresh Rosemary, for garnish ‡
Radish Micro-greens, for garnish ‡
‡: available in Tall Tree Organic Subscription
Preheat oven to 400 degrees. Line an 18 by 13-inch rimmed baking sheet with a sheet of parchment paper or aluminum foil.
In a small bowl whisk together olive oil, garlic and dried herb seasoning (if possible let rest 5 - 10 minutes to allow flavors to infuse into oil).
Place zucchini, squash and tomatoes in a large mixing bowl. Pour olive oil mixture over top and gently toss with hands to evenly coat.
Pour onto prepared baking dish and spread into an even layer. Season with salt and pepper.
Sprinkle Parmesan over the top of each slice. Roast in preheated oven 25 - 30 minutes until veggies are tender and Parmesan is golden brown.
Garnish with parsley, rosemary and micro-greens and serve.