Baked Tomato Herb Zucchini

Ingredients:

• 3 medium zucchini, sliced into 1/2 inch thick quarters
• 1 cup cherry tomatoes
• 2 cloves garlic, minced
• 2 teaspoons dried basil
• 2 teaspoons dried parsley
• 1 teaspoon olive oil
• 1/4 teaspoon fine sea salt (plus additional to taste)
• 1/4 teaspoon black pepper
• 1/4 cup freshly grated Parmesan cheese (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a 7x11 inch or similar baking dish, combine all of the ingredients except for the Parmesan cheese. The combination of zucchini, cherry tomatoes, garlic, basil, parsley, olive oil, salt, and pepper will create a flavorful and aromatic dish.
3. Bake for 20 minutes. During this time, the flavors will meld together and the zucchini will start to soften.
4. Remove from the oven, stir, and top with Parmesan cheese (if using). The Parmesan cheese will add a creamy, nutty flavor to the dish.
5. Bake for an additional 10-15 minutes, or until the cheese is melted and the zucchini is tender. The zucchini should be fork-tender and the cheese should be golden brown.

Serve and enjoy! This dish is perfect as a side dish or a main course. You can also add a protein like grilled chicken or roasted salmon to make it a more substantial meal.

Want the full recipe? Drop a comment below and I'll share it.

Leftovers: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in the oven at 350°F (175°C) for 10 minutes until heated through.

Note: I don't recommend freezing this dish as it will alter the texture of the zucchini.