Summer Veggie Bake

Summer Veggie Bake

  • 1 large zucchini cut into stripes longwise
  • 3 large tomatoes sliced thin
  • 1 tsp garlic powder (separate)
  • 1 tsp Italian Seasoning (separate)
  • Kosher Salt & Pepper
  • 1/2 large vidalia onion sliced thin
  • ¼ cup Grapenuts Cereal (29g)
  • 1 tbsp grated Parmesan cheese (5g)
  • Non-Stick Cooking spray

Preheat the oven to 375 degrees.

Spray a casserole dish with a bit of non-stick cooking spray. Place sliced zucchini on the bottom, top with tomatoes. Sprinkle tomatoes with a pinch of salt, pepper, ¼ tsp garlic powder and ¼ tsp Italian seasoning. Lay onion pieces on top.

Start another layer off with the zucchini, then tomatoes, spices, onion. Repeat. You should have 3 layers.

In a blender or food processor pulse the cereal, cheese and remaining spices until blended. You don’t want to pulverize it just blended well with some small chunks for an added crunch.

Sprinkle the top of the casserole with the cereal mixture and spray with a a bit of non-stick cooking spray.

Bake for about 50 minutes. Turn on Broiler on for the last 2-3 minute to get a crunchier top!

Here’s some progression photos, layer one, before and after cooking.

Summer Veggie Bake layer 1Summer Veggie Bake beforeSummer Veggie Bake after

I’m listing the nutritional information for 4 servings although I ate 2 in a row. What can I say, it was good! With cheese, I’m sure even better. ;~P

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