Ingredients
- tablespoon olive oil
- yellow squash, sliced
- zucchini, sliced
- onion, chopped
- green bell pepper, chopped
- cloves crushed garlic
- (16 ounce) can diced tomatoes
- /2 teaspoon dried basil
- teaspoons dried oregano
- salt and pepper to taste
- /4 cup grated Parmesan cheese
Instructions
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Step 1
First, I preheat the oven to 325°F so it’s ready when the vegetables are. In a large sauté pan, I warm the olive oil over medium heat. Then I toss in the sliced yellow squash, zucchini, chopped onion, bell pepper, and garlic. Let them cook, stirring occasionally, until they soften and the onion turns translucent—this takes about 8-10 minutes. Next, pour in the can of diced tomatoes, juices and all, and season with dried basil, oregano, salt, and pepper. Give everything a good stir to combine. Transfer the whole mixture into a baking dish and spread it evenly. Slide it into the oven and bake uncovered for 20 minutes. After that, pull the dish out briefly and sprinkle the Parmesan cheese over the top. Return it to the oven for another 10 minutes, until the cheese is melted and bubbly, and the vegetables are tender. Serve hot as a side to grilled meats or keto-friendly pasta alternatives.