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For Electric Cooperative Members

3 large zucchini
3 large yellow squash
1 large onion
8 ounces fresh mushrooms
3 large tomatoes
2 tablespoons minced garlic
1 cup balsamic vinaigrette salad dressing
Salt and pepper to taste
3 tablespoons grated Parmesan

  • Preheat oven to 350 degrees.
  • Slice zucchini, squash, onion and mushrooms and layer into a 13×9-inch baking pan. Slice tomatoes and layer on top.
  • In a small bowl, combine garlic, salad dressing, salt and pepper. Pour over vegetables.
  • Sprinkle Parmesan over all. Cover with foil. Bake for 30 minutes.
  • Uncover and bake for about 15 minutes longer.

Servings: 6. Serving size: 1/6th of dish. Per serving: 206 calories, 6.5 g protein, 10.1 g fat, 22.8 g carbohydrates, 5.4 g dietary fiber, 470 mg sodium, 15.1 g sugars

Robb Blair, Coleman County EC