Wednesday, November 12, 2014

Baked Parmesan Garlic Squash

Oh my word you guys!  This recipe was soooo yummy…and quick…and easy…and did I mention yummy?

Every weeknight is so very busy for me, as it is for many of you!  And I need quick, easy and healthy options for dinner otherwise bad choices loom around the corner.  I eat a ton of veggies and I am always looking for ways to switch it up.  Sometimes though, it comes down to what I have in my veggie basket and using my imagination to throw it all together.  I love the combination of tomatoes and Parmesan and I had these gorgeous squash that I picked up at a local farm market this weekend; so I decided to throw them in a dish and bake them up and they were so good that I had them for breakfast this morning with my eggs and I'm going to have them again for dinner tonight!

Quickly, I just want to mention the health benefits of zucchini and summer squash.  They are loaded with antioxidants and are an excellent source of manganese and vitamin C.  Additionally, they contain lutein and zeaxanthin, which research suggests can help protect our eyes from diseases like age-related macular degeneration and cataracts.  Summer squash is also packed with a great amount of fiber, and can help regulate blood sugar because it contains B-vitamins, choline and omega-3 fatty acids.  To learn more about the health benefits of summer squash, read here.

Now, let’s get to it!

2 medium zucchini – cut into nice sized dices
2 medium yellow squash, diced
5 Roma tomatoes, diced (you can also use cherry or grape tomatoes if you can’t find Romas)
5 garlic cloves, smashed and chopped
1T extra virgin olive oil
 ½ tsp dried thyme
 ½ tsp dried basil
 ½ tsp dried oregano
 ¼ tsp dried red pepper flakes
 ½ tsp sea salt
 ½ tsp ground pepper
 ½ cup grated Parmesan cheese

Preheat oven to 350.

Spray a medium sized baking dish with non-stick spray.

In a large bowl, combine squash, tomatoes, olive oil and seasonings and mix well.

Transfer veggies to baking dish and sprinkle with Parmesan cheese.

Bake for 25 minutes.

Remove and serve!

Serves 4
Calories 136 / Fat 14g / Carbs 12g / Protein 9g / Sodium 584mg

*Nutrition information is an estimation only and the nutritional analysis I provide for each recipe is calculated via My Fitness Pal using the nutritional data found on their website. I am not a registered dietitian, so always consult a qualified healthcare provider for any answers to personal health care questions.