This is a glorious time of the year for garden lovers. 5:30 am finds sisters weeding, tilling the soil and harvesting “fresh from the earth” vegetables. We have been enjoying beautiful varieties of lettuce, scallions, snow peas and chard for a while, and now zucchini and yellow squash are rapidly rolling in every day.

One of our enterprising Sisters turned out a quick and easy way to prepare a zucchini dish that met with lots of happy responses from the Sisters at last night’s dinner. Who would not love their vegetables prepared like this? Beautiful to behold! Scrumptious to eat! You absolutely must give this prize winner a try and there could not be a more perfect time to do it than right now.

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Garlic Parmesan Zucchini and Tomato Bake

SERVINGS 4-6people CHANGE SERVING SIZE people

COOK TIME 35 minutes

PREP TIME 15-20minutes

READY IN 50-55minutes

Ingredients

• 1 onion(s) large, finely chopped
• 2 large zucchini or 2.5 pounds, cut into quarters
• 2 large tomato(es) diced
• 5 garlic clove(s) crushed
• 1 cup olive oil
• 1 cup Parmesan cheese shredded
• 1 tsp basil thyme, and oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1/3 cup fresh parsley or basil, finely chopped
• Cooking spray

Instructions

1. Preheat oven to 350 degrees Fahrenheit and spray 8 x 8 or 9 x 11 baking dish with cooking spray. Set aside.
2. Sauté onions in 1/2 c oil. Add sautéed onions and the additional 1/2 c oil to the rest of the ingredients, except fresh basil or parsley, and mix well before baking.
3. Transfer to a prepared baking dish and bake uncovered for 35 minutes. Check for doneness with a fork or knife after 25 minutes.
4. Remove from the oven, garnish with fresh basil or parsley and serve hot/warm.