ZUCCHINI TOMATO BAKE
Updated: Dec 5, 2020
I found this recipe online and put my own spin on it.
Ok so you'll need:
2.5 lbs zucchini (I just use 3 large ones) Chop them into quarters.
10 oz grape tomatoes (I don't measure my fucking tomatoes lol) I use the whole container. Cut in half.
5 garlic cloves, minced (I do 3 tsp of minced garlic, the kind from the jar)
1/2 cup Parmesan cheese, grated (I also don't measure my cheese. I'm just cautious 😉)
1 tsp dried herbs- basil, Italian, Oregano. (Who really measures spices?)
Some black pepper
I added a block of sriracha tofu from Trader Joes, chopped into small squares.
Preheat oven to 350.
Spray medium (8 x 8 or 9 x 11) baking pan with cooking spray, set aside.
Add all ingredients in large mixing bowl, stir and combine.
Transfer to baking dish and bake uncovered for 25 min.
Serve warm, leftovers can be stored closed in fridge up to 3 days. 2 days max for me, though.
That's it! Enjoy. 💕