Tomato Eggplant Zucchini Bake with Garlic and Parmesan

Name: Tomato Eggplant Zucchini Bake with Garlic and Parmesan
Prep time: 15 min
Cook time: 45 min
Ingredients: 3 medium zucchini (about 1 1/2 pounds); 1 small/medium eggplant (about 3/4 pound); 1 pint cherry or grape tomatoes; 1 tablespoon extra virgin olive oil; 4 large cloves garlic, minced; 1/4 teaspoon kosher salt; 1/4 teaspoon ground black pepper; 2/3 cup freshly grated parmesan cheese, divided (about 2 1/2 ounces); 1/4 cup chopped fresh basil, divided; 1/4 cup chopped fresh parsley, divided

Tomato Eggplant Zucchini Bake with Garlic and Parmesan was pinched from <a href="http://www.wellplated.com/tomato-egglant-zucchini-bake/" target="_blank">www.wellplated.com.</a>

"Tomato Eggplant Zucchini Bake is a gorgeous and easy summer side filled with Italian flavor. A great way to bake eggplant or zucchini!..."

INGREDIENTS

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3 medium zucchini (about 1 1/2 pounds)

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1 small/medium eggplant (about 3/4 pound)

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1 pint cherry or grape tomatoes

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1 tablespoon extra virgin olive oil

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4 large cloves garlic, minced

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1/4 teaspoon kosher salt

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1/4 teaspoon ground black pepper

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2/3 cup freshly grated parmesan cheese, divided (about 2 1/2 ounces)

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1/4 cup chopped fresh basil, divided

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1/4 cup chopped fresh parsley, divided

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