Layered Veggie Bake
July 8, 2015
By Jan Pinnington
Healthy Hands Cooking
Ingredients:
- 4 zucchinis, washed and dried
- 8 oz. pre-sliced fresh mushrooms
- 8 Roma tomatoes, sliced
- 1 cup marinara sauce
- Salt and pepper
- Italian Seasoning
- Garlic Powder
- Grated Parmesan & Romano cheese
- Cooking Spray
Directions:
- Preheat oven to 350 degrees.
- Lightly coat a 9 x 13 rectangular baking dish with cooking spray. (I prefer to use disposable tinfoil trays for easier clean up).
- Slice zucchini ends and discard. Slice zucchini lengthwise into 1/4″ thick strips (leaving skin on).
- Place first layer of zucchini in tray and sprinkle with salt, pepper, and Italian seasoning.
- Place layer of sliced mushrooms on top of zucchini and sprinkle with garlic powder.
- Place second layer of zucchini on top of mushrooms and sprinkle with salt, pepper, and Italian seasoning.
- Pour marina sauce over zucchini.
- Top sauce with a layer of sliced tomatoes.
- Sprinkle tomatoes generously with grated cheese.
- Bake in oven uncovered for 50-60 minutes until vegetables are tender.
- Let sit for 5 minutes, than drain access liquid before serving (if desired).
Jan Pinnington is a Nutritional Consultant and Founder of Healthy Hands Cooking. For more recipes, or to learn about their kids healthy cooking classes and instructor business opportunities, please visit http://www.healthyhandscooking.com
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